Thursday, April 10, 2008

Fine Dining

Chef's special: Breast of pheasant, pan-seared with forest mushrooms, bell peppers, garlic, and fresh thyme, and served with homemade cranberry sauce and a watercress, tomato, and red pepper salad.

And guess who the chef was? You got it!

Fuck i love me.




(Pirate's cousin is head gamekeeper on a super posh estate oop north where Chaz and Da Boyz go shooting. He (the cousin, not Chaz) showed up at Christmas with a trunk FULL of pheasants and ducks. I still had some breats in the freezer that needed to be eaten, on account of the freezer seriously needs to be defrosted. Ditto the frozen cranberries that i'd been hoarding since december. et voila!)

5 comments:

Michael said...

Fuck I love you, too.

I need a man who'd cook for me like that. And who's at least half as horny.

Dave said...

I think I should keep some breasts in the freezer, for days when I need cheering-up.

hendrix said...

Sounds lovely, normally I just bung the whole bird in a roasting dish with some shallots pour a bottle of red wine over them and cook them long and slow...

Geosomin said...

Ooh la la.
I'm off to my instant soup lunch then...*nisff*

Geosomin said...

I mean *sniff*
sheesh...