Epstein Secrets

aw a few cool things and got some catalogs which I've been going through picking out some things.. will send you photos too. How was it cooking for GM? On Nov 7, 2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for t

2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. At 71st we have started going thro

ings this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting thing

what works in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) ht

ese pieces for JEs return. Even I it's simply the slate trays and a few new things for snacks. This way he sees progress has been made. Cooking for GM was great. She was very appreciative of what I prepared and seemed to really enjoy the food. It's nice to have someone to cook for that enjoys eatin

2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. EFTA00556737 At 71st we have star

ngs this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things

what works in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) ht

ese pieces for JEs return. Even I it's simply the slate trays and a=few new things for snacks. This way he sees progress has been made. Cooking for GM was great. She was very appreciative of wha= I prepared and seemed to really enjoy the food. It's nice to have someone t= cook for that enjoys eatin

<mailto > &r.; EFTA_R1_01218119 EFTA02316963 Just wanted to touch base on where i=am at with things this week. I have cooked for two days for Ms Maxwell, mon=ay and tuesday. I spent today getting things ready to send off to LSJ, Stew=and steaks and some equipment. At 71st we have started going throu

ngs this week. I have cooked for two days for Ms Maxwell, mon=ay and tuesday. I spent today getting things

hat works in the house. To recap our conversation i thought it would be nice to go toward= a classic but modern kind of feel. Elleven Madison Park, Corton, Jean Goer=es all do this really well. Bernardaud has t=is line i thought looked interesting (the fruit dish, gravy boat, Sugar bow= and creamer)

ing in Date: Thu, 08 Nov 2012 04:12:44 +0000 Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. At 71st we have started going throu

ings this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting thing

what works in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) ht

7, 2012, at 11:12 PM, =rancis derby <fa =rote: Hi Just wanted to touch =ase on where i am at with things this week. I have cooked for two days =or Ms Maxwell, monday and tuesday. I spent today getting things ready =o send off to LS1, Stew and steaks and some equipment. At 71st we have started going throu

ings this week. I have cooked for two days =or Ms Maxwell, monday and tuesday. I spent today getting thing

hat works in the =ouse. To recap our conversation i thought it would be nice to go =owards a classic but modern kind of feel. Elleven Madison Park, Corton, =ean Goerges all do this really well. =nbsp; Bernardaud has this line i thought =ooked interesting (the fruit dish, gravy boat, Sugar bowl and =rea