Friday, February 1, 2008
Friday night dinner
Friday night dinners tend to be my most complicated. But it doesn't always have to be that way. Tonight I sauteed Veal Scaloppine and topped it with a wild mushroom sauce (bottled from Williams Sonoma). I also stir-fried some asparagus with garlic, soy sauce and a pinch of sugar. Bon Appetit!!!
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1 comment:
More often than not, Williams-Sonomoa sauces and mixes are bang on. Their buyers are all very well trained.
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