I got the basis for this recipe from The New York Times cooking section (online). The byline is Sarah Copeland, just so you know. But OF COURSE I didn’t follow the recipe. I mean, what are years of experience for, if not to screw with…
I got the basis for this recipe from The New York Times cooking section (online). The byline is Sarah Copeland, just so you know. But OF COURSE I didn’t follow the recipe. I mean, what are years of experience for, if not to screw with…