Okay, there weren’t any funny stories surrounding the pork roast, nor any noteworthy failures. It’s a tried-and-true recipe of mine. The only funny thing was how little it mattered in my mind by the time we got to it. The … Continue reading
Allow me to quote from my own damn menu, that I’d so cleverly sent out already to all the guests: “A rich cioppino seafood stew, served in the Ironborn style on a trencher of bread, garnished with grilled kraken.” Well, … Continue reading
The first item on the menu is the amuse bouche, dwarf Yorkshire puddings with beef and horseradish inside. But it was practically the last thing I tested, because I thought it would be a slam dunk. I’d made Yorkshire pudding … Continue reading