Wednesday, November 24, 2004

but can you do creme brule?

But Can You do Creme Brule?

It's coming. I can feel it. One of these days I will cross the threshold from "Well at Least it's Cheaper than Ordering in," to Chef Extraordinaire. That's right. I will make fancy dishes that require precise timing in order to turn out, and they will turn out. The chicken will be done the first time I check it. The pork chops will not be overdone. The sauce will thicken gosh darnit! The first mouthful will elicit ooh's and aah's, followed by rave reviews at the meal's end. My table will be graced by succulent, flavor-infused masterpieces! Watch out world, Canada, Saskatoon, Roommate, here comes Chef Carmen!

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