1951
I had to elimate a few, but I like all of these people. I’ve seen them all discuss their lives (and read both Angelica Huston’s memoirs) and they’re all interesting, intelligent, and funny.
If I’m cooking, I’ll probably go with roast chicken, potatoes duchesse, roasted asparagus, and crusty french bread. Dessert will be my world famous trifle…but served a few hours after dinner with coffee.
Hello, fellow World Famous Trifle honoree.
mmm
I brought it to a work Christmas potluck one year. A coworker would rave about it for years afterwards whenever I ran into him (he had transferred to a different department, and I didn’t see him that often – fortunately).
Trifle tastes incredibly good, looks incredibly fancy, and is incredibly easy to make.
I call that a win-win.
Win.
mmm
Yeah. The first time I made it, I made everything from scratch (well, I did use some jar jam), but I made the sponge, and the custard. Next time I cut corners and nobody could tell the difference. But, yeah, even then, it’s super easy.