Monday, January 14, 2008


I am the Sous Chef and this is Lobster, basil, avocado Risotto. Not the most sumptuous pic, I know. We learned tonight that lobster stock (which smells like a sweet blend of bad breath and smelly socks) can keep frozen for 6 months! That said, and with a frozen lobster tail just waiting for its debut, we made Risotto. Uhhh, bon appetit!?! Trust me, it was good.

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