260. Monsters Like Having Old Friends for Dinner

“Before we begin, you must all be warned nothing here is vegetarian. Bon appétit.”

For our first course, a seared fois gras with sauteed apples. Followed by a cured confit with wild mushrooms.

Then, for the main course, a tenderloin with a sweet balsamic glaze with steamed asparagus and baby red potatoes.

All humanely butchered, I assure you.

And for the finale, my special blood pudding.

Sarah G

What do you get when you cross a horror movie with a pile of books? She’s not always sure, but Sarah G is always there to find the connection. In the process, she has helped found a local nonprofit, started a satirical holiday, ticked off celebrities, and tried to purchase the lunar surface.

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