Clate flexing some serious cooking guns
They’re home, my three children. And all of them are seriously gastronomicized. They spent the last two days coming up with the 9 course menu for our Christmas feast which will include three styles of oysters from Island Creek, home made ravioli filled with butternut squash, seared scallops on a parsnip puree drizzled with parsley oil, beef tenderloin, earl grey infused panne cotta and Michela’s unforgettable chocolate espresso torte. So begins the complete takeover of my kitchen by this small combat unit of Iron Chefs on steroids.
I’m out for the count (blogwise that is) until the 26th. Happy holidays!
That could be a restaurant’s entire menu. Enjoy!
Sounds delicious. And why weren’t we invited to dinner?
Interesting how so many life events are structured around food.
We always serve a Polish Christmas Eve dinner: fish, herring, potatos, beet soup, pierogi, etc.
My daughter is in Australia for Christmas, seems like she’s eating her way across the country: http://madsilence.wordpress.com/2008/12/25/christmas-in-the-southern-hemisphere/
Have a Merry Christmas and a Happy New Year.
Happy Holidays, Deborah! What a feast you willl be having, and not lift a spoon except with which to eat. Lovely brood you both have raised. G
oh my gosh it sounds amazing!
Liz, wish you could have joined us. Those kids, they were awesome. Thanks for stopping by!