Elle. She is SUCH an amazing cook, and one of my very bestest friends in the whole wide world. We met long, long ago at a recipe site, and have been friends ever since. She’s like my internet sister. I mean really, we have so much in common it’s scary. Well, not *scary* really, just uncanny. lol So, I’ve posted many times about my dear friend’s recipes, and am SO happy that she’s finally started a blog of her own to share her amazing recipes and photos. Last week, she posted a recipe that made me want to run–not walk–to my grocer to buy the ingredients, like, right then. Seriously. But, since my food budget had already gone over for the week, I had to wait until this week to make her recipe. MAN that sucked to have to wait, but you know what? It was SO worth it. This one is going into regular rotation, folks. It’s quick, easy and absolutely fabulous. I made a few slight changes to the recipe, as noted below.
my version is here: http://canarygirl.com/?p=159
wine recommendation: I'm thinking a lighter red, maybe something from La Rioja, crianza...thinking Paternina Banda Azul.
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