Cogito Ergo Sauté

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Cogito Ergo Sauté Cogito Ergo Sauté is the DC Area's premier personal chef service
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The respect of fellow chefs can be everything. Thank you, John. (Accessible text in the first comment).
30/10/2023

The respect of fellow chefs can be everything. Thank you, John. (Accessible text in the first comment).

New feature on the website: Where does this chef eat on his days off? And we are adding the voices of other chefs now to...
01/09/2023

New feature on the website: Where does this chef eat on his days off? And we are adding the voices of other chefs now too. So where does Robin of The Midlands eat on her day? That's on the list too.

Most chefs' “off” hours are different from most other professionals' non-working time (lawyers usually aren't required to consume law during their downtime, for example, but chefs must eat). When chefs decide to spend their rare unscheduled time, cash, and calories dining at another restaurant, ...

Continuing with my gratitude for the people who supported the Launch Party for my cookbook, An (in)Appropriate Amount of...
15/09/2022

Continuing with my gratitude for the people who supported the Launch Party for my cookbook, An (in)Appropriate Amount of Butter...let's talk about .

A few years ago I was looking for a lighting solution for a favorite client's outdoor wedding. I contacted more than a dozen lighting companies before finding the one I wanted to present to my client. My client and I spent an hour or so meeting with the lighting vendor and when the meeting ended, my client was completely smitten with the lighting guy. She asked me “how did you find someone so perfect for this?”. I replied that “I just kept calling people until I found someone who talked about lighting the way I talk about food”.

I didn't plan it, but that was the first moment that I articulated a core business philosophy – find people who are as committed to the pursuit of excellence as I am. One of the companies that is so committed is District Cutlery. They love knives, love sharpening knives, love making knives, and again, love knives.

They're the only people I have ever trusted with my knives. They're also just really good humans. Kinda early in the pandemic – everyone was still isolating, but the definition of essential business had expanded – I really needed a fresh edge on my knives. I could have done it myself, but not nearly as well as the knife experts. I sent an email to Derick, one of the owners of District Cutlery and asked if I could send my knives in an Uber to get sharpened. Derek replied that he would be happy to ride his bike to me and pick-up my knives. That was just some extra.

I could keep going for just about ever about how this company gets it, how they're the very best of us, how they're the ones who talk about knives the way I talk about food, but let's call it here.

Not for nothing, they also sponsored the red carpet and banner for the launch party...and gave me a gorgeous knife as congratulatory present for the book. Seriously, if you're in the DC area and not getting your knives sharpened or purchasing your knives at District Cutlery, you're doing it wrong.

First: Go follow The All Purpose Kitchen on Instagram, Facebook, and all the places.Now let me tell you a little bit abo...
14/09/2022

First: Go follow The All Purpose Kitchen on Instagram, Facebook, and all the places.

Now let me tell you a little bit about my friend and once-and-forever colleague, Rémi. He was the only choice for the person to run the Q&A/Host the launch party for my cookbook, “An (in)Appropriate Amount of Butter”. He is utterly brilliant, and if you enjoy good food or good writing, you'll love The All Purpose Kitchen. He provides great recipes, great insights, and approaches food in a manner that combines academic rigor, journalistic curiosity, and culinary passion.

Thank you, Rémi. Thank you for being an agile and charming inquisitor, and for being my friend.

(in)AppropriateAmountofButter

As a native Washingtonian whose DC pride runs deep, I cannot believe that it took me more than a dozen years to add the ...
11/08/2022

As a native Washingtonian whose DC pride runs deep, I cannot believe that it took me more than a dozen years to add the DC flag to the sleeve of my chef coats.

(While you're here, have you pre-ordered the book yet? Ship date is coming soon. Link in the bio.)

PRE-ORDER the cookbook now at AppropriateButter.com!
08/08/2022

PRE-ORDER the cookbook now at AppropriateButter.com!

When I redesigned the company website a couple of months back, I decided to also rewrite and even re-conceive some aspec...
12/07/2022

When I redesigned the company website a couple of months back, I decided to also rewrite and even re-conceive some aspects. One section that I kinda accidentally (but a little on-purpose) eliminated was the “Recent Menus” page. That page was so rarely updated that “recent” was laughably untrue, and it also didn't matter because potential clients only viewed it once, and repeat clients never looked at it again. It wasn't until I was updating the company's Google listing that I realized that Google was still pointing to that page for menus (the distinction between restaurants and personal chefs isn't great). So I decided to both rewrite and re-conceive the “Recent Menus”.

The “Recent Menus” page now shows a “Cook for My Life/Cook for My Wife” dinner menu – if my life were on the line or the woman of my dreams would marry me based on the dinner, this is what I would serve today. For the cocktail party sample menu, I imagine what I would cook if a bunch of chefs are the guests.

By the by, do you remember that pork belly dish from yesterday? Yeah, that's on the Cook for My Life/Wife menu.

I am also committed to changing these menus seasonally if for no other reason than the fact that it is a good writing/culinary exercise.

So go take a look and let me know what you think. What dishes surprised you, what would you have put on either menu?

Because every post is going to have some shameless book promotion for a while, many of the recipes for those menus are in “An (in)Appropriate Amount of Butter” the forthcoming cookbook you can preorder now.

If my life is on the line for one meal, or the woman of my dreams will decide on my marriage proposal based on one meal, this is the menu I “think” I would serve. I could re-write this every day for a month and would probably get 15 different versions, but this is it today.

Twice-Cooked Pork Belly on Gruyere & Fontina Whipped Polenta with Crispy Strips of Fried Prosciutto finished with Pan Sa...
11/07/2022

Twice-Cooked Pork Belly on Gruyere & Fontina Whipped Polenta with Crispy Strips of Fried Prosciutto finished with Pan Sauce – this dish was a SHOWSTHAPPPA!
The pork belly is marinated for three days (buttermilk, beer, soy sauce, spices) before being cooked sous vide for 12 hours with butter. The pork belly is then deep fried for extra crispiness. All of the delicious pan juices are blended with a touch of cream for an insanely flavored finishing sauce.

The polenta was made with chicken stock and cream. Finely grated gruyere and fontina was blended in before hitting it with an immersion blender for an even creamier texture than normal. The fried prosciutto was a surprise addition because it was an extra from another dish. It will be a regular part of this dish in the future. Not gonna front, the chiffonade of basil was added more for color but it did add some nice flavor too. Next time it will be a tarragon créme fraîche.

How to make the pork belly and why cooking it sous vide is the only way I will ever cook pork belly are explained in my new cookbook “An (in)Appropriate Amount of Butter”. Preorder now at AppropriateButter.com

Pork Birria Quesotacos. Making this dish was an impulse decision so I used the Instant Pot to speed the process. I start...
05/07/2022

Pork Birria Quesotacos. Making this dish was an impulse decision so I used the Instant Pot to speed the process. I started with dried ancho, guajillo, de arbol peppers, onions, shallots, garlic, and a bunch of herbs and spices to make my stew/braising liquid for my pork. Country-style pork ribs are my preferred cut for stews and sauces. I seared them and put them in the Instant Pot with the braising liquid and more onions. 45 minutes under pressure, 15 minutes natural release. Shredded the pork, dipped a hybrid flour-corn tortilla in the cooking liquid, and crisped the tortilla in a pan with brown butter. Pork, grated 3 year cheddar, halved cherry tomatoes fresh from , a little cilantro, and my red cabbage & jalapeño coleslaw…and yes, [shameless self-promotion ahead] the pork and coleslaw recipes are in my cookbook. “An (in)Appropriate Amount of Butter” drops in a few weeks and is available for pre-order now - check my bio or go to AppropriateButter.com.

It's Alive! It's Public! Tell your people, tell your friends! Pre-order the cookbook that has been my primary project th...
21/06/2022

It's Alive! It's Public! Tell your people, tell your friends! Pre-order the cookbook that has been my primary project the last two years (aided by a merry band of perfectly misfit editors, recipe-testers and toys). An (in)Appropriate Amount of Butter has a publish date, is available for purchase now, and if you're a good friend of the company, you'll be getting an invitation to the launch party soon.

Enough jabbering, go to AppropriateButter.com, order a book, download an excerpt, and take the last steps of this journey with me.

AppropriateButter.com

Crab & Caviar “Shots” – Jumbo Lump Chesapeake Blue Crab is sautéed in a white wine butter sauce, topped with a caviar mo...
14/06/2022

Crab & Caviar “Shots” – Jumbo Lump Chesapeake Blue Crab is sautéed in a white wine butter sauce, topped with a caviar mousse, topped with more caviar. This is dish is so filthy that our pastry-chef said she would work for free just to get to taste it again. I finally got it back on an event menu and I can't wait to improve it.

We’re getting thisclosetobeingdone. Going to announce a launch party date soon.
12/05/2022

We’re getting thisclosetobeingdone.

Going to announce a launch party date soon.

A friendly reminder for those who get to make plans for that day.
26/04/2022

A friendly reminder for those who get to make plans for that day.

For reasons that are unrelated to this post, I got to be in Annapolis for a short bit last week but I was only going to ...
18/04/2022

For reasons that are unrelated to this post, I got to be in Annapolis for a short bit last week but I was only going to have time for one restaurant meal. Some research led me to a list of the best pizza in my favorite quick getaway city. Upon finding (that’s her Instagram handle, I couldn’t find a Facebook link), I was a little skeptical – you see, she was a college senior when she compiled the list a year ago. It didn't take too long for that skepticism to wash away because Alexandra's got some real chops. Her writing is tight and sharply descriptive. I went to the top place on her list and VIN 909 Winecafe exceeded expectations.

Before I walked in the door, Vin impressed me with their website where one can find compelling pictures, stories, menus, and a very politely worded but unmistakable middle finger to all of the parasitic food delivery apps. And then I got there and they didn't miss a single step of service. There was an instant warmth to the crew.

The wine list is a fu***ng delight. It is organized in three sections: $6 glass $22 bottle – Value is not a Dirty Word, $8 glass $30 bottle – I got class, I just don't want to pay for it, and $12 glass $43 bottle – Damn the economy, let's drink wine. In a world filled with restaurants that take themselves toooooooooo seriously, this bit of whimsey is incredibly welcome. The categories are playful, but this list is also stylistically well balanced, approachable for wine drinkers of all backgrounds and still nerdy enough for the people who lose themselves in lists. While I am on the subject of wine lists...giant lists have never impressed me nearly as much as a well curated 30-50 bottle list. Vin's list is the second thing.

First course: Arugula Salad with fried shallots, goat cheese, and prosciutto. It takes a great deal of confidence to make such an ego-less salad and this salad was just that. Perfectly dressed (I might even say dressed with restraint if everyone understood that to be a compliment), no superfluous ingredients and carefully presented with the slices of prosciutto arranged like the flare of an a-line dress surrounding a mound of peppery greens.

Second Course: Charred Clams (the website lists it as “Out, Sorry” so I will not mock you with a description, but it was a really good, soul-satisfying dish.)

Pizza Course: The Saucy Italian - Tomato sauce, mozzarella, pepperoni, soppressata, grated parmesan, oregano, olive oil. The crust was perfect and a single bite confirmed all of the accolades this place has received.

Our server was Betty, or Betsy or some other name that I really wish I could recall for certain because she was great. There is a certain balance of communication between servers and their guests, and that balance is usually different with each table. I don't know if Betty defaults to what is goldilocks level of perfect for me, but she was there.

There are a million different ways to measure a restaurant. The one way that I find to be most reliable, most accurate for me is “how do I feel when I'm paying the check?” I do not recall the exact amount of the check at Vin 909. I do remember that after I added an industry sized tip and signed my name I was positively giddy with all of the deliciousness and fun I just had for that amount of money.

By the by, that's not my picture. I didn't get any during my meal so I cribbed that one from Vin's page.

How do you make what might be the worlds most over-qualified nachos? Start with a multi award winning chili that combine...
15/03/2022

How do you make what might be the worlds most over-qualified nachos?

Start with a multi award winning chili that combines custom chili powder, slow cooked san marzano tomato sauce, and this is where it gets more pricey than most...cabernet & brandy braised short ribs (marinated for three days), pressure-cooked pork shoulder (marinated for three days, and dry-rubbed, cooked with beer), USDA Prime Beef Brisket (hand trimmed to get perfect fat caps, marinated for three days, dry rubbed for 12 hours, cooked sous vide for 24 hours), and Kielbasa from that I split and pan-seared.

Along with the chill, we add Twice-cooked Pork Belly. Pork belly is marinated for 3 days, cooked sous vide for 12 hours, cooled, sliced, dredged in fry batter and deep-fried.

Lamb shoulder was marinated for 3 days (are you sensing a pattern yet?), braised with beer, honey, soy sauce, and yogurt, shredded, and because we already had the deep fryer out, we dusted the shredded lamb with fry batter and dropped it in the fry oil for a minute to reheat it.

Lardons of slow roasted black pepper bacon and we used the rendered bacon fat to sauté shaved Brussels Sprouts. There was a filthy amount of melted . Garnished with applewood & brown sugar smoked olives, sliced jalapeños, and sour cream.

Happy International Women’s Day to all who are celebrating but especially to some women-lead businesses in my life/Insta...
08/03/2022

Happy International Women’s Day to all who are celebrating but especially to some women-lead businesses in my life/Instagram.

Seafood Chowder – all it took was six or seven major corrections to fix this wouldabeen uninspired recipe from a usually...
07/03/2022

Seafood Chowder – all it took was six or seven major corrections to fix this wouldabeen uninspired recipe from a usually reliable recipe place that I am not going to name. I swapped the two boxes of seafood stock with my pressure-cooked crawfish stock. Of course, I added leeks, shallots, and garlic. The recipe called for cod and scallops. As I tend to hold scallops in a rarified status as protein, I refuse to cook them to well-done as this recipe would have had me cook them (finished in simmering soup). I used a lovely cod loin and a gorgeous piece of monkfish (both from (cut each piece into ½ inch coins, seasoned with smoked paprika, S&P, and lemonzest, seared each piece and finished in the soup). The two biggest changes, however, were adding soy sauce, and thickening the soup with a 40 minute bacon fat roux.

There were thin coins of fried baby potatoes, lardons of thick cut bacon, spring onions, and strips of dried seaweed.

CHARITY DINNER ALERT!There's a monster attacking Ukraine and the best thing I can do is charge people money for food and...
01/03/2022

CHARITY DINNER ALERT!

There's a monster attacking Ukraine and the best thing I can do is charge people money for food and give that cash to people/organizations fighting the monster/aiding victims of the monstrousness.

Next Saturday, 12 March 2022, the following menu will be available for pick-up. There will be minimal assembly required. The minimum donation will be $75/person with some dishes or upgrades subject to surcharges (adding caviar to the salmon crudo for example). My company will send you and invoice and then I will make one lump donation (gotta get the tax benefit even though that is secondary to my purpose).

There will be at least 12 dinners available. Please comment here or email me at danny@CESaute and we can get the details sorted. Information about the benefiting organization will be in the first comment.

01/03/2022

CHARITY DINNER ALERT!

There's a monster attacking Ukraine and the best thing I can do is charge people money for food and give that cash to people/organizations fighting the monster/aiding victims of the monstrousness.

Next Saturday, 12 March 2022, the following menu will be available for pick-up. There will be minimal assembly required. The minimum donation will be $75/person with some dishes or upgrades subject to surcharges (adding caviar to the salmon crudo for example).

There will be at least 12 dinners available. Please comment here or email me at danny@CESaute and we can get the details sorted. Information about the benefiting organization will be in the first comment.

Menu:
Black Bean & Lamb Velouté
For the last six years, I've been lucky enough to be invited to the best service industry potluck/party that exists in DC. It's not a competition, but everyone knows who brought what. Attendees don't have to bring food – there's always too much food, so wine or whiskey are perfectly acceptable contributions. If you're a chef, however, and you do bring food, that dish really needs to be... let's just say it should reflect your best efforts. I brought this dish a few years ago. A fellow chef/guest tasted it and offered to trade me a pricey bottle of whiskey for the recipe... I would've given it to him for free, but thanks for the whiskey, Tony.
Heritage black azuki beans, roasted poblano peppers, leeks, roasted garlic all braised in house-made lamb stock, topped with slices of lamb merguez sausage, finished with scallions and a horseradish & yuzu crème fraîche.

######X

Salmon Crudo
cubes of King Salmon tossed with custom poke sauce and blended with diced avocado, lardons of slow-roasted black pepper bacon from Epic Curing, finely diced shallots, red onions, and poblano peppers, served with fried wonton crisps... can be topped with caviar for an even more over-the-top experience

or

Twice Cooked Pork Belly
pork belly (heritage breed pork belly marinated in buttermilk/beer/soy sauce solution, cooked for 10 hours sous vide, cooled, sliced, and butter-crisped), served with a shaved brussels sprouts and roasted bacon salad, finished with creamy pan-sauce

######XX

Danny's Award-Winning Chili
winner of all five chili cook-offs entered between 1995 and 2010 (nothing left to gain, nothing left to prove so we stopped entering), our version is made with braised beef short ribs, sous vide brisket, smoked pork shoulder, smoked and broiled kielbasa, black beans, kidney beans, red beans, slow-roasted San Marzano tomato sauce and a bunch of other things we will never disclose... served with sour cream or cheddar cheese, and crispy corn tortillas.

or

Sous Vide Baby Back Ribs
Heritage pork baby back ribs are brined for 24 hours, dry-rubbed for 24, cooked sous vide for 12 hours, finished in the oven or on the grill, served with CES secret BBQ sauce aka “ghost-face-spilla” sauce, and picnic-worthy potato salad

######

Süßigkeiten für Kimberly (Sweets for Kimberly)
Sea salt/caramel gelato is served atop a center cut and warm square of our signature Brown Shugga Brownie (Belgian Callebaut dark chocolate, brown sugar, brown butter, bourbon, espresso, peanuts, topped with sweet peanut butter kisses, and bourbon smoked sea salt) laced with sea salt and cognac-caramel sauce.

Chesapeake Po'Boy – a couple weeks ago it was the fried oyster version, this time my local roots demanded an audience wi...
20/02/2022

Chesapeake Po'Boy – a couple weeks ago it was the fried oyster version, this time my local roots demanded an audience with my plate. Jumbo Shrimp from my friends at FISHWIFE (seriously, y'all, if you're not buying your seafood from this local, woman-owned business, I would like for you to start making better life choices) got tossed with plenty of OLD BAY, and slow cooked in An (in)Appropriate Amount of Butter. Bread-n-butter pickles, arugula, coleslaw, kumato tomato slices, bacon, and remoulade finish it off.

I never plan on working in a restaurant again, but if I were to open a joint, this would definitely be on my lunch menu... but with better bread, the place that made the bread did a “perfectly adequate” job.

Some days you encounter problems that only a fried oyster po'boy can solve. Sunday was such a day. The French bread is f...
01/02/2022

Some days you encounter problems that only a fried oyster po'boy can solve. Sunday was such a day. The French bread is from Lyon Bakery. Red cabbage & avocado coleslaw, remoulade, fry batter are from the cookbook (getting really close). Added bacon because yes. Swapped arugula for lettuce, used hothouse Kumato tomato slices, and some bread-n-butter pickles.

Oh, and we initially tried using some fancy-shamcy oysters but they were too small to get the batter-to-oyster portion right and switched to some large pre-shucked version. This is a gentle reminder that professional chefs make mistakes too and our instagram feed isn't a real window into our world but simply what we choose to show. I think sharing the occasional mistake matters.

One more thing worth noting: I learned the “scoop out some bread for a better sandwich” technique from – they've been making the best sandwiches in the DMV for more than a generation... and I am overdue for a visit.

31/01/2022

From the forthcoming cookbook: “...this recipe has to be in the book because food is my love language, pasta is my dialect, and bolognese is my safe word.” Pork shoulder is marinated for three days, pressure-cooked with onions, chipotle peppers, and imperial brown ale. It gets shredded, and added to a three hour San Marzano tomato sauce that would take six paragraphs to describe.

Salmon Crudo – ordinarily I think adding caviar to a dish is kinda reductive, a way for chefs to make something ordinary...
28/01/2022

Salmon Crudo – ordinarily I think adding caviar to a dish is kinda reductive, a way for chefs to make something ordinary better by adding an extraordinary topping, but there are some dishes for which the caviar is truly synergistic and this king salmon crudo is one of them. King salmon from my friends at , avocados, lardons of slow roasted pepper bacon, finely diced and flash sautéd shallots, red onions, and poblano peppers, our poke sauce (soy sauce, wasabi, garlic, mustard, sesame oil, and a few other things) topped with paddlefish caviar from and served with fried wontons.

Twice Cooked Octopus – octopus tentacles are marinated for 48 hours in beer/lemon/soy sauce, pressure cooked with red wi...
27/01/2022

Twice Cooked Octopus – octopus tentacles are marinated for 48 hours in beer/lemon/soy sauce, pressure cooked with red wine and red onions, cooled, sliced, battered, and deep fried. Served on a chickpea and lemon purée with shaved peppers and radishes.

Been on a Tuna kick lately. Tuna from my friends , gently seasoned with Balmore seafood seasoning, and select spices, se...
26/07/2021

Been on a Tuna kick lately. Tuna from my friends , gently seasoned with Balmore seafood seasoning, and select spices, seared in 425 degree pan filmed with avocado oil. Topped with an olive/cashew/seaweed tapenade and on a “just made it up sauce” from mustard, siracha, honey, soy sauce and other things I can’t remember.

Introducing the “Sunday Slowdown”*1.5 Oz Gin1.5 Oz Freshly Squeezed Grapefruit**0.75 Oz Aperol0.5 Oz Simple Syrup1.5 Oz ...
11/07/2021

Introducing the “Sunday Slowdown”*
1.5 Oz Gin
1.5 Oz Freshly Squeezed Grapefruit**
0.75 Oz Aperol
0.5 Oz Simple Syrup
1.5 Oz Prosecco Float

* name credit to
** fresh squeezed is a must, not grocery store fresh squeezed, but was in the grapefruit two minutes ago fresh

Sitting at the bar at  again. It feels so good to be back. Not for nothing, but Victor, the new GM, is killing it. Hear ...
08/07/2021

Sitting at the bar at again. It feels so good to be back. Not for nothing, but Victor, the new GM, is killing it. Hear me on this next thing: if you are in the DC area, you NEED the tuna crudo dish on their menu right now. You’re welcome.

Pork Shoulder and Chipotle Soup. This was an accidental creation. I made some country style pork shoulder in the Instant...
22/03/2021

Pork Shoulder and Chipotle Soup. This was an accidental creation. I made some country style pork shoulder in the Instant Pot (dry-rubbed for 24 hours, garlic confit, seared red onion, seared shallots, some 3 Stars Southern Belle, 2 hours, natural release). The pork was for a batch of my “Spicy/Creamy Tomato Sauce”. I assumed that like braising liquid and vegetables, the Instant Pot contents would also have too much flavor to discard them. I hit it with an immersion blender and I wasn't just happy with the results as a liquid I would use to flavor something else, I was thrilled and decided it needed to be a soup on it's own.

The initial flavor profile was of the pork and vegetables, but it needed a heat note so I blended in some canned chipotle peppers. Closer, but not quite there. Added some cream, a little soy sauce, and a touch of lemon – oh yeah. Chopped some of the pork and added that. I initially thought it would be great with rice like a gumbo, but opted for orzo instead. The chipotles added the right heat note but too much of it at first blush. Then I realized I was wrong, it wasn't too much heat but the soup was begging for some sour cream to mellow it. Garnished with spring onions for taste texture and color.

Sure, it's a picture of a salad, and the salad is good (tell y'all about it later), but this post is all about the dress...
13/03/2021

Sure, it's a picture of a salad, and the salad is good (tell y'all about it later), but this post is all about the dressing and the magical ingredient that made it pop, the Orange Blossom Honey Vinegar. I had a classic Caesar dressing I made the other day to test a recipe for the book. My dressing has raw eggs yolks. There is some debate about whether one must use egg yolks to make a real caesar dressing but I'm pretty sure the people who don't use eggs also eat mayonnaise from the jar, and like iceberg lettuce. With raw yolks, my dressing needs to be consumed within a few days of making it. Not feeling like caesar again, I added some hot sauce, a little soy sauce, and some of that Orange Blossom Honey Vinegar.

Adding soy and hot sauce in equal measure is an old danny trick to improve random things, but adding the honey vinegar was a complete revelation. I am so glad I found Built by Bees. I bought some of their Blood Orange Whipped Honey for a cheeseboard a while back. They hand wrote a note on my shipping form (easiest way to make me like your organization) and included a couple of samples of things for me to “play with”, among those samples was the honey vinegar.

I am in love with this ingredient. You should try this. Oh, and to be extra clear, I am not paid for this endorsement, and have had no contact with BbyB since that handwritten note. Just me telling y'all that you want this in your kitchen if you like nice things.

Oh, and the salad is arugula & spinach, with some crispy bacon, cherry tomatoes, St. Argur blue cheese, and sourdough croutons.

Happy International Women’s Day!
08/03/2021

Happy International Women’s Day!

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