Dead Cow parts at rest

in my fridge – most else ready:

baguette and butter*?


*(Mistyped “baguette and butter?” with “baguette and bottle,” but I had already opened the wine – so to taste for quality control to be sure, and to splash in the shallot-n-mushroom additions to the pan sauce of onions, garlic and butter…it’s remarkable how much utility these bovines return from bone-gnawingly good graciousness to churned return of mammary leakage to spread on such holey and delightful combinatons of water, salt and flour done up French.)

Comments are closed.