Last night's duck was a wonder of flavors, first was a layer of white bean cassoulet topped by seared and roasted duck breast finished with sausage and escarole. Delish. Oh yea, there were croutons made with the duck fat. Oh yea, there is not much better than duck fat for cooking up some flavor.
Today we got the wrapping paper and ribbons and had our traditional Christmas Eve lunch, this year at The Hill. It was wonderful, they make their own potato chips and serve them with blue cheese dressing. Big Daddy and I split the premier burger made with a special grind and he also had crab bisque. He did comment on the way to park the car that we had not purchased a Christmas decoration from the League shop-another old tradition, I told him we will hit the after Christmas sale.
I made him change his shirt before going out so I could surprise him with his bohemian garnet cuff links and he loved them.
Well we are home and "A Christmas Carol" is ready to roll on the VCR and just a few treats left to make for a party snack dinner. First a walk and then the final kitchen work. I will let you know tomorrow how it all turns out.
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The first time I met my son in law to be he was elbow deep in a pot of duck stuff. I knew he was OK; a guy cooking.
ReplyDeleteHave a very nice Christmas.
And a Merry Christmas to you and yours, those granddaughters are delighful.
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