i read one technique for making bubbled sugar that involved putting a thin layer of a very high proof alcohol (151) and then putting the sugar over that. The heat evaporates the alcohol and leaves the sugar bubbly for you.
I have music covered, trust me on that. Before I was a culinary man, I was a music major...so THAT front is more than covered thank god.
As for breakfast... I try not to count the eggs before they hatch. :rolleyes:
Ok, so a good bold wine and keep the food relatively rich from what I can gather from everybody (beside actual menu suggestions).
I have some mulling spice...maybe I'll mull some wine and take her out to the beach after dinner.:cool:
Congrats. I know I'm jealous of anybody who is able to get into a house, especially considering how quickly real estate prices have been jumping in my area.
Good luck with improvements and I hope you get that electric out sooner than...
Sadly she already said "I'll bring dessert!"
So I'm sticking with just dinner.
As for everybody's concerns... she said herself: "I'm not a picky eater" which was a plus.
One other thing. I'm not exactly well...
Alrighty. I got this girl I work with to commit to having dinner at my place. So I asked her to pick the protein and she decided on lamb.
So far I'm thinking:
Lamb Chops (RARE! heh)
I realize it's...
I agree with you on the steel toe opinion. I think clogs are crap because they never stay on my foot, not to mention with my HUGE feet my shoes already look like clown shoes. Put me in clogs and I might as well dye my hair ketchup red...