It is very lavish leftovers indeed for lunch today—our melba toasts topped with: Meyer lemon mayonnaise, hard-cooked quail’s egg, trout roe, and chives; and our fois gras au torchon with windfall apple jelly. We saved a bit of this and a spoonful of that from a supper that we cooked this weekend in Washington to benefit DC Central Kitchen and Martha’s Table. It feels very upstairs/downstairs to be here in the studio wearing  jeans, sweaters, socks and boots while dining  on such fancy vittles—but they sure do taste good.

 

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