Day 17.Volume 02:
Friday night, July 17, 2013, represents a couple of neat milestones. I have been here for just over one year, I am hosting my second Food-a-Palooza, and I'm celebrating four months with Kris, all of which is kind of amazing.
I'll get to the personal stuff later, but here's the Food-a-Palooza menu:
Parmesan, Irish Cheddar, Goat Cheese, black garlic, toasted French bread, savory (the herb, not the concept), honey, Sonomic Vinegar, radish
Shot of Sweet Tea
Leek and Potato Soup, with sugar and butter glazed pecans and carrots and shallots
Pear relish, with Bosc pears, red onions, red peppers, sugar, and sea salt (From the French Laundry), Amaretti cookies
Shot of Tomato Water (my blender died, and R happily brought his to save the day!)
Hummus and pita (courtesy of R)
Confit chicken legs, cooked 20 hours with 8 garlic cloves, 4 tbsp oregano
Kris's Peanut Butter Cup Cookies
....
It was a REALLY nummy night.
Tomorrow, ADVENTURE!! :)
Friday night, July 17, 2013, represents a couple of neat milestones. I have been here for just over one year, I am hosting my second Food-a-Palooza, and I'm celebrating four months with Kris, all of which is kind of amazing.
I'll get to the personal stuff later, but here's the Food-a-Palooza menu:
Parmesan, Irish Cheddar, Goat Cheese, black garlic, toasted French bread, savory (the herb, not the concept), honey, Sonomic Vinegar, radish
Shot of Sweet Tea
Leek and Potato Soup, with sugar and butter glazed pecans and carrots and shallots
Pear relish, with Bosc pears, red onions, red peppers, sugar, and sea salt (From the French Laundry), Amaretti cookies
Shot of Tomato Water (my blender died, and R happily brought his to save the day!)
Hummus and pita (courtesy of R)
Confit chicken legs, cooked 20 hours with 8 garlic cloves, 4 tbsp oregano
Kris's Peanut Butter Cup Cookies
....
It was a REALLY nummy night.
Tomorrow, ADVENTURE!! :)
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