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Objet d'Art - Annie Smithers Bistrot
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We started with the cheese puffs, and it was like biting into little puffs of air. It was so light that spearing it with a fork was too hard, and we had to resort to fingers. We suspect that it is a basic souffle mix dollopped into hot oil and fried to a light and airy puff. Amazing.
Once I saw that the cheese puffs were a manageable size, I immediately added the duck neck sausage to our
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