ROAST AND PUDS

Thanksgiving Meal #2. Sunday roast staff meal at Lawrence — standing rib roast, crispy brussels sprouts, stewed cabbage, and mini yorkshire puddings (I use Hugh’s recipe!). Considering how chaotic brunch service gets, I’m pretty proud at how well we pulled this one together.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>