Well, Dangerspouse, I used your suggestion for the lamb with raspberry and rosemary (and garlic). I must confess, while I’ve cooked a lot of different cuisines over the years, this is my first experience with flambé. (I used brandy, by the way.) Luckily it was easy to do and the end result was terrific. If…
Perfecting the Art of Insanity, One Day at a Time
