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.
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.