Well, I realized that I can't find salsify anywhere in San Diego right now. And that I need veal stock for "surf and turf" and that I don't have any yet. Nor do I have any way of prepping any... before this next weekend. Because that's when i'm doing a second dinner party. Crazy.
After changing my mind approximately 2 billion and 10 times, I finally decided on Butter Poached Maine Lobster with leks, pommes maxim, and red beet essence. I also decided on a fourth course - the "Salad Nicoise." Now... on to prep!
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