what we made for lunch 10.17.12
how good was this? farfalle with strips of portabello mushrooms that we cooked whole in the
La Chamba,
red pepper, parsley,
parmesan shaving and crunchy sea salt along with baguette from Pain d'Avignon
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how good was this? farfalle with strips of portabello mushrooms that we cooked whole in the La Chamba, red pepper, parsley, parmesan shaving and crunchy sea salt along with baguette from Pain d'Avignon 
No comments:
Post a Comment