Chef’s perks.
Since I do all the cooking…Ive just put a load of my homemade gravadlax on some brown bread ready for the family coming round in a few hours. Not all the gravadlax made it to the fridge obviously 🙂
Same goes for the rare breed sausages…
and the scallops…
nom. Chef tax.
And now M-in-L and Mrs S have taken little Stoners to be indoctrinated into zombie jewish flesheating supernaturaliana “Christingle” service, I can put my feet up with a G&T and 6Music.
EDIT: Nice one thm. I have some Chassagne Montrachet on the list for tomorrow. With a few nice Savennierres too.