Quote:
Originally Posted by Masterbeatty
How well can she make samiches?  |
Meh
On a side note. If anyone needs an amazing reduction sauce for basting needs. 1-1/2c red wine on high for 4-5min. 1/4th cuo Dijon mustard. Stir until all mustard is burgundy color. Melt 2 TBS butter. Reduce to low and simmer until thick enough to coat back of spoon. Add 3 tablespoons honey and stir for 1 min. Remove from heat and eat like a fatty.