- Salmon cakes with mint, lemon and a wasabi-laced remoulade
- Almond bread bruschetta with a cherry tomato rustic confit (rustic means I chop, not mince)
- Almond flour chocolate cookies, made in the French sable style
- Parfaits with raspberries, chopped almonds, and unsweetened creme chantilly
|Tomato and olive confit on almond bread, salmon cake with tangy remoulade|
|Tea and a pitcher of ice water with a stalk of mint to perfume the l'eau de vie|
|Dessert: slabs of almond flour cookies and the raspberry parfait|
|It was so pretty I had to take a close-up|
While the rest of the guests had iced tea, I preferred to sip a pot of Harney & Son's Paris blend in my toile pot and cup.
Though the conversation did not orient itself to the storming of prisons, the repression of the masses, or a potential credit downgrade, it was nice to be with friends and EAT. Being free to eat whatever is placed before me on the table is the primary reason I prefer to entertain at home rather than at restaurants.