There hasn’t been any update in a while (sorry) because of the very hectic week that was. I have been temporarily relocated (by temporary, I mean a year) and have been busy with preparations for the move. I have just gotten connected to the Internet this morning (yay!) and have a bit of free time to give you readers (Hi, Ma!) an update before I head for work.
I’m still trying to get settled in, everything’s so new to me. It’s a whole new world and I admit, I’m a little scared (and kinna lonely) but we’ll try to make things work and be as cheerful as possible. As you may have already guessed, I’m currently in France, in the city of Lyon to be exact. Incidentally, Lyon is considered as the French capital of gastronomy (it’s fate, I tell you).
|BaconTunaMelt in French colors (and a beret)!|
It seems like fate that BaconTunaMelt is now in the city best known for its gastronomic delights. So, there’s no need to worry. Although BaconTunaMelt will be on a slight hiatus (restos are expensive), we will still be up, and blogging about nomz of all kinds. So bonjour! Or hello, in English. Welcome to BaconTunaMelt, the French edition.
*BTW, the Redbox Rockstars Against Zombies contest is still up. Don’t worry, you’ll still get your prize if you win (we’ll arrange something).
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Latest posts by bacontunamelt (see all)
- Ooey gooey morning! My take on the classic croque madame. Bacon, ham, cheese, and and an egg of oozing doneness. 🍳 #homecooking #BTMcooks #croquemadame #brekky #baconmakeseverythingbetter - August 21, 2017
- Grilling requires much prep but it’s all worth it. Chicken kebabs, tuna skewers, and pigs in a blanket on the menu today. #grill #kebabs #cookingoutdoors - August 20, 2017
- Dubbed my new favorite sammich “Spamzarella”. Two slices of sugar-free bread, one topped with #Spam and mozzarella slices on the other, both toasted open-faced until the cheese starts sizzling and then combined to make the most perfect semi-cheat snack. #makemeasandwich #sugarfreebread #sammich #BTMeats - August 16, 2017