I’ve teamed up my Food Photography with Chef Chris Connors recipes and Jeffery Saddoris for design on the new cook book “A Meal for All Seasons”. It’s heading off the to printers as I type. I’m really excited for the way it turned out. Look for more info on its release really soon. Cheers!
With peppers, onions and tomatoes. Slow cooked for about 5 hours and then marinated in stock overnight. Melts in your mouth. Messy, tender and delicious.
Troegs Java Head Stout and Pumpkin Pie
and only one jelly bean
Always good. Not always this expensive in the Northeast.