that I should be a chef.
With a crisp white apron tied around my waist
and a dance in my step
I would chop, dice, saute and whisk away
until I mastered the art of being a top chef.
For my first dish-
I wanted to make something seriously simple
fresh spinach, mushrooms, garlic and herbs inside a pastry crust.
and slicing each side to create pieces that you can use for braids.
Enter your email address:
Delivered by FeedBurner