Skot-free

My good friend Skot Burclaff recently had myself, Andy, and Matt Coyne over for dinner  where he unveiled his latest culinary undertakings. As a member of the gainfully fun-employed Skot has been spending his time mastering the baking of bread, building a small growhouse in his living room for microgreens, and feeding his friends bone marrow.

I had two fully cooked marrows on toast, and was the only person besides Skot to join the clean plate club. Served with greens, sea salt and a squish of lemon, the marrow basically just served for texture…I think.

My personal favorite however was the delicious cheese that Skot made from yogurt. It had a tangy taste and spread over bread in a manner much more pleasing to the eye (and pallette?) than bone marrow. And HEY, the best news is that everyone is still alive! How very posh.

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