Hostesses With The Mostest > Recipe Requests


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Sounds fab.

Grapes are nice, too. Oh, and if you the tiniest potatoes you can find, boil them in their jackets, halve them and then fry them on the cut surface until brown and crisp (little sprinkle of salt doesn't hurt, either), it tastes even better than boiled ones and they don't fall of the fondue fork so easily. The skin and the fried bit hold them together much better.
I also put little bowls of dry dips out, like poppy seeds, toasted sesame seeds, curry powder... adds more variety and interest.


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