The menu is cream of cauliflower soup with Indian flavorings, Casserole roasted capon with bacon, onions and potatoes, and creme brullee.
Our Trusty Capon (think large chicken)
Bacon being sauteed
Trusty Sous-Chef, Wife, Peeling Lots of Small Potatoes and Onions
Our Capon Ready for the Oven
Cauliflower Soup Cooking
Finished Soup
Meal Ready for Serving
Our Wines
A 2006 Vigonier from Sonoma, CA (first course), a 2001 Chateau Neuf du Pape (main course), a sweet blend,2006 with a lot of Gewürztraminer from Oregon (dessert)
A 2006 Vigonier from Sonoma, CA (first course), a 2001 Chateau Neuf du Pape (main course), a sweet blend,2006 with a lot of Gewürztraminer from Oregon (dessert)
5 comments:
I think I made a capon for thanksgiving one year. A nice sized bird. No dessert? Who's moving to Hawaii?
Dessert was creme brulee made by Mom. Moving to Hawaii is our guests Mr and Mrs. W
I wish I had a full time sous chef. Mrs. de-I did a great job when you were visiting "In the sticks", but my DH isn't hasn't learned this skill yet.
What a nice send off! I am sure Mr & Mrs W will miss you and Mrs d-I !!! Now you'll have someone to visit in Hawaii!!
The dinner looked wonderful!
Agent W
Yum, yum, yum. I tried making yakisoba over the weekend, but I haven't got the proportions of ingrediants quite right so it was not exactly a hit. Perhaps next time I hit the stove to make something other than mac & cheese we will stick with something more classic! (although I'll leave the creme brulee making to moms, I can't believe you trust her with a blow torch! ;)
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