Instead of pinot grigio, try adding a cup of pinot noir to your garlic sauce for a bold flavored, slightly disconcerting seafood dinner. (note: i pulled the dish out of the fridge for the photo. it looked more appetizing when it was hot. just as purple, though.)
1 comment:
you cooked farfalle boy!
you monster. he looked like a bow tie.
looks damn tasty though - in a cold, glistening sort of way.
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