Thursday, March 28, 2013
Spring cleaning and other nonsense
Appetizers: Scotch quail eggs (it’s Easter) with aioli dip and prosciutto wrapped asparagus. We’ll be sipping martinis with this.
Starter: Shrimp cocktails. Red and white wine will be served with the meal.
Entre: Roast beef with Celery roots and potato mash; pan fried carrots and Brussels sprouts, Yorkshire pudding, Greek salad and to top it all off (and make sure our arteries are completely clogged) a bourguignon sauce.
Dessert: St-Honore served with shooters of chocolate grappa.
Nightcap: Coffee with bailey’s and chocolate truffles. (Again, it’s Easter.)
I can’t wait to do all that stuff…but for now back to the cleaning. :-/