Tuesday, May 17, 2011

Way Too Long

We've been.... busy. Actually, started a real J-O-B for the first time in several years, and been, well, busy with WORK. That damn four-letter word. Nonetheless, we'll try to say something occasionally. Despite our new time commitments, we're still eating and drinking good wine with our regular abandon.

So tonight we present Vietnamese Banh Xeo via the "Plenty" cookbook. Bonus points if you can identify all the ingredients in the first photo. Paired with Pearl Sake (served cold).