Prepared a little differently this time.Use any raw, minced meat (or even veggies/grains if you prefer) for the stuffing. If you know me, or have been following my blog for a while ~ you KNOW I am the kind of cook who loves to improvise, and quite often "wing-it" rather than follow a recipe exactly. This one is no exception.I had a pound of good organic ground lamb, and some colorful bell
Big Bossman was quite chatty and pleasant today, he even brought some beautiful zuchinni blossoms from his garden in the Hamptons. Too bad such nice behavior is considered extremely suspect in the private chef world. A boss too friendly should give you the willies. That’s the rule. Exactly 18 seconds later he asked if i could come out and work in the Hamptons for July 4th week-end. Crap… I knew it!!
You see, i don’t usually do week-ends. Call me a spoiled brat but there’s a week-end chef at Big Bossman’s… except for THAT week-end. The busiest week-end of the year. Oh well! That should produce good content for this blog and as you already know, i’m all about self-sacrifice.