Saturday, May 28, 2011


I call it: Before, After After and Bliss.

I can't stop steaming artichokes, you guys. Can't stop. I call it the After After because I someone was too hungry to take a pix straight out of the steamer, rather after I someone ate it the minute it was finished steaming. And the final photo truly is bliss. Let the steamed artichoke heart marinate in red wine vinegar and a little vegetable oil/olive oil, salt and pep for a few minutes before inhaling enjoying them! You won't be mad. I promise.

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