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One French dish I’ve not made is Tartiflette. It’s one of those things that you tuck into after a day of skiing down alps, which I did once with a family of expert skiers, realizing too late that my intermediate-level of skiing was no match for my friends, who pointed their skis straight down the top of the alps and took off. I tried my best to keep up, but in spite of the spectacular scenery (and dizzying heights), I realized my talents were better in the kitchen than on slopes, especially compared to a French family of élite-level skiers.

If you go to street fairs, markets, or village festivals, and other down-to-earth places in France, you’ll find it made in huge vats and sold in barquettes (containers) for people to take home and reheat, or to enjoy at communal wooden tables with glasses of crisp white wine from the Savoie.


But Tartiflette easy to make at home. And when I saw a recipe in Chez Lesley, a terrific new cookbook from my friend Lesley Chesterman I decided it was time to make it. Lesley spent years as the dining critic for the Montreal Gazette before embarking upon writing her book, which could not have come out at a better time, when we’re all looking for sturdy classics. Lesley’s original career path was to be a ballet dancer. But when she realized that wasn’t going to happen, due to an injury, she decided to become a pastry chef, training in Montreal (where she’s from), and then, in France. A reality check (getting a bad case of the measles in France, being in a bad car accident, and working like a dog as a baker), Lesley pivoted to become a food writer and restaurant critic.

I met Lesley some twenty years ago in Montreal, when she took me and a friend to a local sugar shack, where menu items feature maple syrup tapped from the trees just outside. For someone like me, who loves maple syrup, it was heaven. They even had pitchers of maple syrup on the tables, in case you wanted to add more to what was already served. (Which I did!) So my memories of Lesley have always been sweet.

Lesley spent a lot of time eating fancy food in her career as a dining critic, but what she wanted to do after she left her post was to write was a book of recipes anyone would feel comfortable making at home. Her book, Chez Lesley, written in French, reflects that with the basics covered; crème caramel, crème brûlée, maple-pecan sablés (French butter cookies, with a nod to her Canadian roots), cinnamon brioche, and a chocolate “mégamousse,” served in an oversized bowl, as they do in restaurants in France. The savory side is equally represented with international favorites like Flammekueke (Alsatian flatbread topped with smoked bacon and cream), Soupe a l’oignon (French onion soup), and an “express” Bolognese. In other words, all the things you want to eat, with easy, do-able recipes.

Since winter is upon us, and snow is predicted this weekend, it seemed the time was right to make Tartiflette. While it’s considered a traditional French dish, according to the Reblochon website, Tartiflette is based on yet another dish from the Savoie, called Péla. Péla is made with fried potatoes and Tartiflette – I guess in a nod to being healthier – generally uses boiled or steamed potatoes.

One thing you do want to use thicker-cut bacon batons typically used in French cooking called lardons, or alumettes if they’re thinner. You can buy thick-cut bacon and just cut it into batons or strips. But if that’s not possible, just cut your bacon strips into larger pieces before cooking. I had a few types and thickness of bacon on hand so I mixed ’em up for this one. But it’s all good. It’s bacon.

Speaking of “on hand,” I’m still in the “use what’s you’ve got” mode. Reblochon is a semi-soft cheese that’s used for Tartiflette, but you’ll see folks using other semi-soft cheeses. (Reblochon is apparently illegal in the U.S.) There are even unnamed cheeses (above) in France that are meant to be used for Tartiflette, but don’t have an official appellation. In her recipe, Lesley uses Oka, a cheese that’s widely available in Canada, because she said Reblochon is “insanely expensive” where she lives.

As delicious as cheeses like cheddar, Emmenthal, Comté, and Gruyère are, they won’t melt the same way as a semi-soft cheese will. I used Fromager d’Affinois which I had in the back of my refrigerator due to a cooking project I worked on a month or so ago. It didn’t quite get as melty and gooey as softer cheeses do, but it tasted great. I’m also one of those people who prefers crisp cheese to runny, so it wasn’t a problem.

Don’t get hung on a specific type of potato. If in doubt, do what the French do and hit your local market and ask the vendor which is best. You want a potato that’s more for risollée (for frying) rather than for purée (mashed potatoes). Yellow potatoes, like waxy Yukon golds, are generally a good bet. In France, Roseval, Monalisa, or Belle de Fontenay are possible choices. French botanist Henry de Vilmorin cataloged 631 varieties of potatoes in France back in 1881. So there are plenty to choose from!

Lesley’s version is heavy on the bacon (those Canadians!) and French people don’t usually don’t prefer crisp bacon. Here, the idea isn’t to petrify the bacon, but to cook it and keep it moist. Tartiflette is one of those French dishes that’s deceptively simple, with just a few ingredients, but deeply satisfying. I serve it with a big winter salad of sturdy, assertive greens that might include escarole, frisée, kale, radicchio, watercress, or Belgian endive.


Adapted from Chez Lesley by Lesley Chesterman
The traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work. Lesley used Oka. Reblochon is often cut in half horizontally and the pieces are placed on top of the potatoes, rind side up, and baked. Whatever semi-soft cheese you use, leave the rind on. To make it vegetarian, omit the bacon. If avoiding pork, use smoked turkey bacon.
Course Main Course
Servings 6 servings
  • 2 1/2 pounds (1,1kg) potatoes, peeled
  • salt
  • 12 ounces (350g) lardons, (thick-cut bacon cut crosswise into batons)
  • 1 large onion, peeled and diced
  • 1 clove garlic, peeled and minced
  • 3 tablespoons dry white wine or vermouth
  • freshly ground black pepper
  • 1/4 cup (60ml) heavy cream
  • 1 pound (450g) Reblochon or another semi-soft cheese, sliced about 1/2- to 3/4-inch thick (1,5-2cm)
  • Butter a 2-quart (2l) gratin or baking dish. Bring a large pot of lightly salted water to a boil. Add the potatoes and cook the potatoes at a low boil until a paring knife inserted into the center meets no resistance, about 12 to 15 minutes. You want them fully cooked through but avoid overcooking them. Drain the potatoes and set aside.
  • Preheat the oven to 425ºF (220ºC). Put the bacon pieces in a cold skillet. Bring the heat up to medium-high and cook, stirring frequently, until the bacon pieces are almost crisp. (If necessary, add a bit of olive oil if your bacon doesn't have quite enough fat to keep it from sticking.) Drain the bacon onto a paper towel-covered plate.
  • Remove most of the bacon fat from the pan, leaving a few teaspoons remaining for frying the onion. Add the onion and garlic to the pan and cook, stirring frequently, until the onions are completely cooked and translucent, about 5 to 7 minutes. Turn off the heat and add the wine or vermouth to deglaze the pan, scraping the bottom of the pan to release any browned bits.
  • Slice the potatoes and 1/2 - 3/4-inch (1,5-2cm) slices and lay half of them in a single layer in the baking dish. Season very lightly with salt (the cheese and bacon will add a fair amount of salt) and freshly ground black pepper. Strew half of the onion mixture over the potatoes and half of the bacon.
  • Arrange the remaining half of the potatoes in a single layer in the baking dish, season with salt and pepper, then finish with the remaining onions and bacon. Dribble the cream over the top, then cover with the slices of cheese in a single layer. Bake on the middle rack of the oven until the cheese is melted and starting to brown, about 30 minutes. Serve hot.


Do ahead: You can assemble the Tartiflette, minus the cheese (which may dry out) and refrigerate it until ready to bake. Bring to room temperature before baking.
Fun fact: The Tartiflette recipe from the official Reblochon website says, "You can add...white wine...and a dash of crème fraîche (cream)..." so those are variable and according to them, aren't required in Tartiflette. Just in case you're wondering. 





    • Angela

    Every year in my town ‘dans le sud,’ they have a Christmas market and an Alpine chalet gets erected and you can eat tarteflette, fondue and other Alpine delicacies and pretend you’re in an Alpine village rather than 10º. A treat I look forward every year (alas not this one)!

      • Aileen

      Hah, here in Northern Germany we get an Austrian-style alpine hut for the same reason.

    • Martha

    You had me at bacon, the divine swine.

      • David
      David Lebovitz

      Initially it seemed like a lot of bacon, but in the end, it was perfect!

    • Amanda Beresford

    Happy to see this post! I first made Tartiflette three years ago in our Normandy maison secondaire, from a recipe on a bag of potatoes, with Reblochon, lardons, white wine and cream. It was and is insanely delicious, and my kids and their girl/boyfriends devoured it like locusts and demanded more. Always a favourite and perfect for a crowd!

      • David
      David Lebovitz

      It’s astounding how easy it is to eat, isn’t it? I like how in France they put recipes on packaging as well. There are even recipes on boxes of kitchen matches!

    • Bricktop

    I ate it six nights in a row at the Christmas market at Tuileries in 2018. Thanks for the alternative cheese suggestions. It will be perfect as a make-ahead for New Years Day.

    • Georgeann Brown

    i attended ‘Bacon Camp’ 3xs in Ann Arbor MI a few years back, my motto, bacon, bacon, bacon.

      • AMS in DC

      Bacon camp! I envy your life!!

    • Janie Foltz

    Thanks,David. Simply perfect timing. Merry Christmas!

    • Judith

    Like all your posts, a beautiful picture and a beautifully written story to accompany it! Can’t wait to try this! Your posts and live videos have been a comfort during this hard year. I have revisited a lot of your recipes and they are all terrific. We are currently enjoying your fruitcake bars. So delicious! Thank you for the joy you have brought to my home over the years, but especially this one.

    • Annette

    Your writing is so descriptive, when you mentioned people enjoying this at communal tables with a glass of crisp white wine, I could almost taste the lovely combination!
    I’m going to try making a vegetarian version by subbing in roasted mushrooms for the lardons. It reminds a little of the scalloped potatoes with bacon I use to make in an iron skillet over the campfire (sans vermouth – one less bottle to pack, but I imagine the vermouth imparts an whole other level of flavor). It was always the perfect meal after a day of hiking. Thank you for the reminder!

      • David
      David Lebovitz

      I’ve been at those tables and they’re convivial…and fun! You could try it with “vegan bacon” (as it’s called) which is made with mushrooms. I’ve had bacon cooked that way and it’s really good, although I’ve not made it. (I’ve seen recipes online.) Enjoy!

    • Mary-James

    J’adore tartiflette… I have even done it in thin crust pizza form .Fun Fact .. Reblochon means to milk the cow twice… a system “d” way to get around paying the tax.. farmers partially milked the cow in the morning, waited for the tax man mid day, and then finished milking the cows ! Oh those French !!!

    • Diane

    We enjoyed tartiflette for the first time while in Annecy during their Fall harvest celebration. Farm Animals dressed up and paraded through town, various regions representing and everyone wearing traditional dress. It was an absolute blast and a complete surprise as being that we were only there one night we had no idea what we stumbled upon! We had the most amazing tartiflette scooped and served hot on paper plates. We live in Lake Tahoe and will certainly enjoy your recipe after a day of skiing!! Thanks for sharing!

    • alkali

    I am reasonably sure I have had Reblochon in the USA but I can’t recall quite how long it’s been since I’ve last seen it, so the rules may have changed. It might be my favorite French cheese.

    Many thanks for this — I will try making this this week and will report back.

      • alkali

      It turns out that the rules changed in 2004! So it has been a while since I’ve had Reblochon here.

      American rules about pasteurization are not entirely wrong — raw milk is almost certainly not a good idea for children — but the cheese thing is pushing it.

        • Joycelyn

        My siblings and I grew up in the city on unpasteurized raw milk, both cow and goat that our parents would pick up after driving to nearby farms. We also had milk and other dairy products delivered to our home from a local dairy, none of it being pasteurized. Milkman would bring the bottles of milk and any other dairy products Mother ordered up the front steps and leave it outside our front door in the early morning hours.

        There was always a playful fight between my siblings and I over who would get to eat the biggest piece of frozen cream that had risen over the top of the glass milk bottle during the cold winters months. My siblings and I are in our late 70’s, 80’s and early 90’s. Not one of us nor our parents and extended family members ever became ill from consuming raw milk and other unpasteurized dairy products, on the other hand the raw dairy products helped with building strong bone structure for all of us.

        Worst decision ever in North America was to ban being able to buy unpasteurized, aka raw milk for the many people who would never think to buy the chemically treated pasteurized milk consumers are forced to buy today but alas they now have too, unless they happen to luck out and find a raw milk supplier that’s still in business via the silent to most, grapevine.

          • Paul P Eggermann

          You just jogged a long forgotten memory. My father was the chauffeur for the Guggenheim’s in the 1940’s. There was a dairy farm on the estate and the dairyman would deliver fresh raw milk every day to our house. In the winter the cream would freeze and pop the cardboard top, and yes, my brothers and I would jostle a bit to get that first bite.

          None of us had any bad things happen to us because of drinking raw milk or eating unpasteurized cheese. Of course, that is one of the many reasons my wife and I return to France every year since we retired in 1999.

          Google “raw milk near me” and you will find plenty to sources. I buy it to make cheese.

    • Wendy

    I first had tartiflett in the French Alps during a spring road trip (I’m from SF). There was some thinly sliced mountain ham on top, home cured by the owner of the small hotel in Briançon. Since then I’ve tried to make it and the recipes seemed off. So excited to try your recipe! I’m thinking gruyere and brie mix… Thank you for sharing

    • Dawn DeSimone

    Hi David, what cheeses do you recommend I try to find that might be available to me in in the NJ/NY area? Thanks so much! It looks so delicious!

      • David
      David Lebovitz

      People have told me Raclette, Morbier and Fontina are good swap-outs for Reblochon. Brie or camemberts can also be used (the true French ones are quite pungent, and too strong, but the U.S. ones or exported varieties are a lot milder.)

        • Dawn DeSimone

        Thanks so much! I have a good cheese source near me and should be able to find these. My mouth is watering!

          • Eulle Gibbons

          Just purchased Raclette at Trader Joes.

        • Cooking in Mexico

        Since I will never find any of the cheeses recommended as substitutes for Reblochon in our little town in Mexico, do you think goat cheese would work? It has a melting quality and a mild flavor that might work well with potatoes and bacon. ~ Kathleen

          • David
          David Lebovitz

          If the goat cheese is young and not dry, it would work but it’s a totally different flavor. For something closer, perhaps try Asadero or Oaxaca cheese.

            • Cooking in Mexico

            Thank you for the recommendations, David. Asadero is a cheese from northern Mexico, and not available in central Mexico, where we are, except for in the major supermercados in big cities. But Oaxaca cheese seems to be everywhere. Special thanks for sharing the link to “On the Gas, the art, science and culture of food”. A great food resource I did not know about.

            Feliz Año Nuevo! ~ Kathleen

    • john v burke

    Henri de Vilmorin must surely have been kin to the 20th century author Louise de Vilmorin, who wrote the screenplay of Marcel Ophuls’ “The Earrings of Madame De” as well as a series of poems, “Banalités,” that includes the very odd “Mon cadavre est doux comme un gant.”

    • Ellen

    We had tartiflette on a late-fall trip to France and I have dreamed of it ever since. Thank you for the recipe!

    • J Moore

    I have only seen Reblochon once in the US. We have a son who lives just outside Lyon with his family and when we visit we always bring back Reblochon to make tartiflette. I have a sticker that says “In Tartiflette We Trust” on my computer. My understanding is that the recipe was developed to sell the cheese.

    • Gayle

    I always stay in the 11th eme, (alas, not this year) and there’s a boulangerie just north of the Voltaire metro station on the rue de la Roquette that sells tartiflette during the holidays. We stop there almost daily for it, either lunch or dinner.

    Having made your kouign amans the other day (da-lish!) I may give tartiflette a go.

    • Amanda Beresford

    I just checked on availability of Reblochon in Britain. Sainsbury’s, Tesco, and Waitrose (seriously? even Waitrose?) report it as “unavailable at this time.” Why? Is it early Brexit? The present border chaos? Or are supplies running short in France, maybe a function of Covid? Does anyone know?

    • Shell

    How did your skiing friends like it?

    • Ellen

    I 1st had Tartiflette in a small bistro here in Oregon. It was to die for and is the only dish I order there (Bistro Maison) with a glass of very dry, minerally white wine. Delicious!. Merry Christmas David. Thanks for all your posts.

    • Deborah

    This is so timely for me, since we are making the Tartiflette from Alpine Cooking for Christmas dinner! We live in Switzerland, so luckily we were able to get the Reblochon and wine from Savoie. There’s only two of us, so I expect we’ll be eating it all week! Thank you so much for all of your interesting articles and recipes. They’ve been a nice distraction this year. I wish you and Romain a healthy and relaxing Christmas, and a much better new year!

    • Nancy Harmon Jenkins

    Serious bravas to Lesley Chesterman for a wonderful cookbook. And yes, it’s in French mais c’est très facile à comprendre. You can do it with a little help from your friends at Google Translate.

      • Lesley Chesterman

      Thank you Nancy!

    • Constance

    Mon cher David, you never disappoint.
    Bravo aussi à Mme Chesterman!

    Joyeux temps des fêtes à vous deux!

    Montréalaise depuis toujours,

    • Marie

    I have to say I view Reblochon as a quintessential ingredient here: it’s sharp, creamy, alpine almost smoky taste MAKES the dish. The « fromages pour tartiflette » are merely discount options that don’t get to use the name but mimic the taste not badly, so it also works, but Oka (which I love, as a French girl who grew up in Montreal) just doesn’t have the same flavour profile ! I’m sure it would work, just as there are variations on tartiflette (morbiflette for instance with morbier, Mont-d’Oriflette, or even croziflette which actually switches up the carb and replaces potatoes with a very specific kind of pasta).
    In short if you can get reblochon, please use it!

    • Joycelyn

    Thank you for posting this lovely recipe David. I will after checking a local cheese shop that sells small packages of Reblochon for $45 CD and of which I’d need to buy 3 to make the Tartiflette, I’ll use the Oka that Lesley Chesterman suggested she does. I also tried to find a copy of Ms. Chesterman’s cookbook but it’s only available in French in Canada that I could find.
    I’m sad to say, one of those old folks who did not learn French in school as it was not a required course like it is in most schools today. Another reason why I really appreciate you posting the recipe in English.

    Have the best Christmas ever David, however you’ll be celebrating it and lets hope to goodness the New year to come will bring that healthy and happy turning point we’ve all desperately hoping for.

      • David
      David Lebovitz

      Yikes, yes Lesley said Reblochon is very expensive in Canada. I recently posted a recipe for lasagna where the ingredients cost around $20-25 which several people thought was expensive. It makes six servings and I added some notes before the recipe how it could be modified so people could save a little money making it. It’s hard when you write for an international audience, where an ingredient might be easily available in one place, like Haricots tarbais (the traditional beans for cassoulet) are plentiful and relatively inexpensive in France, but hard-to-get and costly elsewhere. Personally, I appreciate it when authors suggest various possibilities and I know that over half of the comments and messages I get are from people wanting to substitute ingredients. So I did suggest Reblochon but other cheeses could be used. (Ditto with the beans in cassoulet.)

        • Joycelyn

        Hello David
        thought I’d mention this since I did say I would be using the Oka cheese suggested by the author.
        I did want to find out what Oka tasted like though as I’ve never tried it. I read a few not very favourable opinions, and some good. I then checked the Canadian website to see for myself.
        Imagine my surprise to find there is not only one Oka cheese in Canada, there’s even more.

        Adding the link for you and any other Canadians who might be interested.
        PS I’m able to buy French Flageolet beans but not Tarbais beans from the Gourmet warehouse in Vancouver if any Canadians are interested. Can also buy Toulous sausage used quite often in cassoulet at Oyama Sausage booth at Granville Island Market if that’s of interest to Canadians reading this thread, too. Both do mail orders if you don’t live in the Metro Vancouver area.

        Have the best of New Years David!
        Lets hope 2021 will bring an end to this dreadful virus and everlasting peace.

          • Marianne

          Thanks for the Oka info, Joycelyn. And Oyama Sausage is my favourite! How fortunate to have it close by. David posted pictures of Oyama’s food selection after his Vancouver book tour a few years ago.

          I so enjoy your blog, David; you are the best! Thanks for all your work and humour and willingness to share both with us.

    • Leu2500

    Interesting. Looks to be where the idea of poutine came from.

    • Bonnie L

    For Americans unable to find Reblochon, Jasper Hill Farm in Vermont makes an excellent substitute called Willoughby. Their cheeses are excellent. If you can’t find it at your local fromagerie or Whole Foods, they ship.

      • David
      David Lebovitz

      Their cheeses are very good. Thanks for supplying that info!

    • marilyninMontreal

    Thank you for this wonderful post where I’ve learned about Lesley Chesterman’s book and that a local Quebec cheese, Oka, is reasonably priced. My favourite ingredients are in this recipe.
    David Lebovitz – you made 2020 bearable! All the best for 2021.

    • Elizabeth Soderstrom

    Thank you for this lovely and simple recipe. I made it Christmas Eve and served it Christmas Day. It was perfect! Held up well in the fridge overnight without the cheese on top. I did make one error, I skipped over the peel potatoes instruction. They were still delicious, as I enjoy the potato skin.

      • David
      David Lebovitz

      I considered not peeling the potatoes too as I like the skins, but in France, people almost always peel potatoes unless they are small (a number of people also peel tomatoes, which is rather fussy, to me…) So glad you liked the results!

    • Bill

    So glad to see your post. Tartiflette was on our Christmas dinner menu and Lesley’s recipe was a perfect guide. Used Murray’s Cheese’s Brie Fermier and it was excellent. Even served it in a bowl I purchased in Bourg d’Oisans with a La Tartiflette recipe painted in the bottom!

    • Dawn

    Yay Bill! We just discovered Murray’s cheese and I’m excited to make it soon. Hoping to make it a tradition in our house. Thank you!

    • Christi

    Delicious! My son loved this and he’s hard to please! Thanks for sharing!

    • Katy S

    I made this tartiflette tonight using brie (I’m in the US) and it was wonderfully delicious! I can see this as a perfect aprés-ski meal. Thank you for the recipe and the inspiration!

    • Goos

    I have fond memories of tartiflette from when I lived in Lausanne. Even when I am at our place in the Sud, I buy reblochon and lardons and make tartiflette for a quick meal.

    In the US, I buy the Delice de Jura. It is available at my corner market (in Northern California) and some other specialty markets nearby but also from the online sources listed above.

    • Shireen Lim

    David, thanks very much for the Tartiflette recipe which I tried to follow close for my New Year Day lunch. I did get my hands on some Reblochon so I knew it would be authentic at least. It was such a hit that it went faster than the ham and other dishes!

    • Pamela Jackson

    Dinner here on Vancouver Island, January 2nd 2021 was this superb Tartiflette, thank you David. I showed the recipe to my husband a while ago, he was motivated and what a dish he made. Raclette cheese topped it off which worked perfectly. This recipe is a keeper and your column is a must read in this household.

    • Annie Rose

    You transported me back to a childhood memory with this recipe. My mom would melt leftover bacon grease in her electric skillet, then layer thin sliced potatoes and onions. Once the bottom was crisped up, she would flip it all over and repeat. Crispy fried potatoes on a winters day was heavenly! Thank you for sharing your recipes, memories, and tips!

    • Steven

    I just discovered your blog, and spent an enjoyable hour looking at it. What a great job. Cant wait until I can return to Paris. Thanks for taking me there for a moment! Like others have said, during this pandemic we all need pleasant distractions. Hang in there!

    • Marcey

    I was disappointed when I reread the recipe to see that it was 6 main course servings. It was only 4 main course servings for me. I’m making it again this weekend because I just loved it and anticipate another 4 serving situation. I used peppered turkey bacon and Fontina cheese but I’ve tracked down Raclette cheese and will try that this time around.

    • Simon

    A quick question – will this freeze?
    (And can you add advice about freezing to future recipes? I could probably eat all of this in one sitting , I probably shouldn’t)

      • David
      David Lebovitz

      I don’t know if it can be frozen. The potatoes might get mealy and weird. If you do try freezing it, let us know how it turns out!

    • Fluff

    I’m going to be the annoying Frenchie here but anything labeled “fromage pour tartiflette” really doesn’t belong on a tartiflette ;)
    In Savoie, they usually use the “ends” of the big cheese wheels that they lay crust down on the potatoes.
    Anyway, done with being the annoying Frenchie, great recipe! And roasted potatoes work way better than boiled ones with less fat than fried potatoes.

    • Paul P Eggermann

    David, Thanks for this easy and good recipe. I finally got around to making it yesterday. I halved the recipe because there are only two of us and we still had some leftover. I used ordinary brie and it was delicious.

    I put the peeled potatoes in a pot of cold salted water and brought it to a boil. This helps avoid having the outside over cook while the inside is still hard.

    • Jack

    *I realize that marshmallow cream has some dubious ingredients in it. But desperate times call for desperate measures and it really seemed to speed things up. And lo and behold, I went over to the apartment this morning and the plumbing in my kitchen is nearly completed, they’re installing a wc, and there is a hot water heater firmly in place. So please excuse any lapse in judgement, but I really need my kitchen done. (There’s an all-natural alternative in the links above.)


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