That's right! I'm on vacation for the rest of the week, and the beginning of the next, which usually means a lot of rest and relaxation, but not this time. That's because Michele and I are going to be working harder than ever on a major, top secret personal project. No, not a cookbook, or a TV show, or anything else that you'd probably guess, but major nonetheless. We can't share the details just yet, but I can say it's going to be an exciting Fall! In the meantime, enjoy a few reruns, and I'll be back with a new video before you can say, "Kismet."
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Baked Apple Cider Donuts – Time to Make the Donuts
While attending culinary school, one of my summer internships involved working at the school-owned, Hotel Saranac. Students would draw lots ...
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Using this simple “crepe cake” technique, you can turn any of your favorite cake fillings into visually stunning, multilayered masterpieces....
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Remember that time you waited all day for your “low and slow” beef brisket to finish cooking, and once it finally did, it was dry? It left y...
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I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet...

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