Wrapped Up Tight

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I was busy all weekend. Back to back client jobs leave me without time to cook for myself. In a pinch for a quick meal I made roast beef wraps. On my favorite sandwich wrap I spread some fig brandy mustard, added a layer of lettuce, and a layer of roast beef. On top of that I sprinkled crumbled blue cheese and sun dried tomatoes. I rolled them up tight and served them with black pepper mustard on the side.

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The recipes for both the fig brandy mustard and the black pepper mustard can be found in The Tasteful Muse, Volume Two

Until next time… Release YOUR Bon Vivant and Savor Your Life!

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