re: #49 Glenn Beck’s Grand Unifying Theory of Obdicut
So here’s the menu for what I’m making tonight:
Amuse bouche: Oysters on the half-shell with various dips
Appetizer: Ceviche of red snapper and tuna, with lime-blood orange citrus
Pasta: Linguine Carbonara, with fresh pasta. I use bacon, not guanciale.
Main course: Saffron-wild-rice stuffed cornish game hen.
Side: Duck-fat roasted potatoes.
Dessert: Goat-cheese chile chocolate popsicles.
All from scratch.
Booyeah, I’m excited.
Impressive.