24 February 2008

Gourmet Guts

ew. Seriously. Offal and entrails are being touted as the "it" foodie experience but I will not be jumping on that bandwagon. Liver is as adventurous as I will get and that has to come from a fattened goose, served near the shore at Carly's flat in Marseille. I just don't see it.

I mean sure, cooking can get boring like any other profession/art but I cannot see myself ever getting that bored. Now granted I am no Rocco but I still do not see it in the future of Chef Juli. Nope.
*photo from Wikipedia


iJuli Cooks
(but mostly eats and watches Reality TV)
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