http://www.nytimes.com/2010/12/15/dining/15mini.html?ref=dining
Hopefully , with my project I will be able to produce delectable, creative desserts. I will like to experiment with fruit and food to make the best pastries known to man. Of coarse, I don't think I will resort to candid bacon or spam as an additive but I strive to find my "niche".
Pig meat in baked goods? A little to weird for me.
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