学会員は料理が得意 ②
Dec
18
この日の料理は。
【学会用意】 お刺身の盛り合わせ、濱田屋特製おでん、乾き物10種、特製漬物。
【会員持参料理】 東山商店街のいか串、手作りバイ貝煮付、手作り豆腐の味噌漬け、自家製ぬか漬、
デザートは、手造り熊本ばんぺいゆの砂糖煮他・・・
【会員持参日本酒】 「穂谷・しぼりたて原酒」 大阪府枚方市の珍しいお酒です(ロックで飲みます)。
★お持ち頂いた会員のみなさん、ありがとうございました。
学会員のみなさん、お酒を飲むだけでなく、料理も大変にお上手です。
★みなさんお疲れ様でした、次回もテーマを決めて会合をしますお楽しみに。
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