Terrine starter but what for entree?
Wishing to make this lamb terrine as a starter with (gin) martinis for a dinner party. What do I follow this act with? It’s so rich, any meat or even fish seems too heavy, but going vegetarian after this seems like it’s be a letdown. Any thoughts? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude