Sunday, April 4, 2010


Made a cheese fondue (a couple of different cheeses, madeira, shallots, garlic, chicken stock, tossed grated cheese in corstarch), dipped bread, hot link sausage cut into 1 inch pieces, lefotver parmesan steak cut into strips and fried, roasted potatoes (seasoned with dry ranch mix and truffle oil).
Served with a green salad with bleu cheese and dried cranerries.

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