Using lots of fresh foods fruits and vegetables helps to keep the menu buoyant - I don't know if that's the right word but it keeps a balance of freshness and health.
Generally a chef's book is like a calling card or a portfolio to display...
Mr. Speaker our Nation must no longer be complacent about underage drinking...
The good Lord is amazing He opens up doors. I was close to abandoning the dream and He was like 'Hey slow down there buddy.'
