Cooked in a oven in a plate with « home made cubes of Charlotte potatoes « the lamb must be crusty outside, and soft rosé inside potatoes crusty outside soft outside, serve with green beans Enjoy
Red wine, and some time « Poire Combier «
Vinaigrette olive oil balsamic vinaigre mustard fron Dijon salt pepper
Red with meat
White with fish
Nerves wine over 13º proof French degrees or the taste of the wine will kill the food taste
Execption for hunting meat, or Cassoulet, Pot au feu and a few others
White asparagus, peel a little without touching at the crown, put in hot water, and pick them with a match, when the math pass trough the asparagus is ready. You did of couse prepared a vinaigrette sauce (oil vinaigre salt pepper and mustard de Dijon) put a piece of bread under the front of you plate, poor a little sauce, take one asparagus in your hand, dip it in the sauce, eat by piece and dip again, let on the side the end of the asparagus as the texture is getting to ruffle
Bordeaux
Château Lafitte
Château Margaux
Champagnes
Cristal Roderer
Dom Perrignon
Crayfish ou lobster, you just cut it in two part, get the brain and mix it with butter to make a easy sauce, nap the sauce on each flesh of the two parts, and between 3 and 5 minutes in a oven or better on a barbecue.
Enjoy
Regina and egg on a Italian fine paste
Why not, but 2 more the fun coud be more intense
Two ex-gf experimented on me, and I did like it, going slow and milking me in the same time
Shaved is perfect for me, but sometime is nice to travel to the past
Paris, France - Cochin, India
I don't need to, but could be fun, but is it somebody ready to buy me
Yes, three the same day, one in my flat, then two in a swingers club, in Paris
Keith Jarrett The Köln Concert
Keith Jarrett The Köln Concert
Being retired is a full-time job, but it was good before too
With the hands and sometimes fingers exploring
Both, depending on the desires at that times
Garter, stockings and lLouboutin shoes under a jeans can be quite exciting
The music of my 'Cassoulet' cooking
The music of my 'Cassoulet' cooking
In France, what do you hope ? Champagne of course ??
