Well, as it was the Canadian Grand Prix this week end, I worked many double shifts this week in the hottest conditions in a long time we had lobster from les Iles-de-la-Madeleine on the menu served with mushrom raviolis and lobster stock "monté au beurre".Monday, June 9, 2008
So what have you been up to this week end?
Well, as it was the Canadian Grand Prix this week end, I worked many double shifts this week in the hottest conditions in a long time we had lobster from les Iles-de-la-Madeleine on the menu served with mushrom raviolis and lobster stock "monté au beurre".
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