Last Wednesday we had dinner with friends. Wine from Italy, blocks of cheese from all over the world and homemade pates whetted our appetites for dinner. Wishing I did not have to work the next day, I opted to begin my Thanksgiving a week early.
Dinner: Mixed greens with homemade vinaigrette and pecans, lamb ragu with garlic bread made with olive oil. Dessert: Chocolate bread pudding and lemon tart, all homemade. I think the ragu was made days ahead, partly because it was a "school night" and it was fabulous.
Breakfast the next day was a thick cup of french-pressed regular coffee as it was my last "shift" at 600 a.m.
