Sometimes, I cook fancy. Hasselback potatoes, roast rump of spring lamb, and steamed sugarsnap peas. It needed a little jus or gravy, but sadly my balsamic vinegar reduction went badly wrong and turned into a sort of evil bitter black toffee.
A personal website written by Richard Gaywood.
I write about Apple at TUAW, technology and science at Action at a Distance, and about food at Objection: Salad!. I'm on Twitter too: @penllawen. I put pictures on flickr and Instagram.
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erinmargrethe said:
That’s when you bust out the Gravox.
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