We are closed this next week for Thanksgiving. NOTICE in stock now for after Thanksgiving:
Classic French Onion Soup with a Brown Butter Gruyere Crouton…A bowl of my french onion soup is sure to be nothing like you’ve had at any restaurant lately. When I have critiqued other folk’s french onion soup I find: 1. Onions are crunchy…they should be thinly sliced and slowly cooked for at least 30 minutes and they should melt in your mouth. 2. I find onions are scarce…a good bowl of french onion soup should have a body of rich but delicate broth and a spoonful of melt in your mouth onions for every bite…just my opinion. You WON’T be disappointed with my french onion soup. The most important ingredient in making french onion soup is TIME…oh and that splash of sherry at the end…she’s key 😉
Our Clam Chowder is in stock now too for after Thanksgiving
With so many days flying by, health changes as our earthly bodies age, and my children growing up so fast, I try to slow things down and cherish every moment we have together here on this earth. Colossians 3:15 says: And let the peace of God rule in your hearts, to the which also ye are called in one body; and BE YE THANKFUL. Have a BLESSED Thanksgiving!