January 24th, 2003


(no subject)

Jill, the stroganoff thus far has met with universal approval. very enthusiastic approval. one of these days, you should open a cooking school. or publish a cookbook. or something. :)

though i discovered tonight that if one is going to attempt to regulate the amount of sodium in a recipe, one should probably consider how to do it before actually starting in on the cooking stage. despite that, it turned out well.
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