Finally after a long stop at Lantau Island Hong Kong and an overnight in Anchorage Alaska, then three more days in the Fedex warehouse in Memphis, our iPad arrived.... and immediately put to work surfing epicurious.com to keep those RYC chefs on the straight and wide path to salivating taste buds... tonight's menu: Crab Cakes on a Avocado and Chili sauce, with a side of Quinoa grain from Peru.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.