I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.
(Because it bakes in a pool of butter)
Caramelly Peach Cobbler
Amatriciana for Amatrice
Hops To It—Shop Beerware!
Recipe of the Day