Saturday, October 14, 2006
I like fall -- the house gets all warm and cozy when you cook and bake. Tonight we made a venison roast, marinated in red wine and garlic, wrapped with bacon and grilled over a slow flame. We baked acorn squash with butter, brown sugar, and cinnamon, and N. made brownies for dessert.
His brownies have spoiled me for any other -- his secret blend of espresso, liquor, and bittersweet chocolate. Mmmmm... it was a perfect swine, wine, and butter meal!
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man, how come all i got was leftovers the last time i came up.
a) it was a friday, so I had to start cooking after work and the gym, not at 3 pm like we did here.
b) we were eating Korean BBQ the next day and you yourself said we should have something light and not a lot of meat
and c) I think the Chinese food I made that night was pretty damn good - only one dish was left over!
Dang, that squash looks excellent... I rarely get venison, I'd like to try the Princeton recipe...
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