cucine

March 12, 2021

Sandwiches are my forte. And I’m not bad with eggs. But this kitchen would turn me into a cordon bleu chef. I tell you, I’d be whipping up souffl├ęs and paellas thrice weekly. Don’t you just love the tiles, (wall & floor) antique island and decadent still lives? Bien sur, there is a fresh baguette and a board of soft cheeses at the ready. Who knows when company might pop in.

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