Penne pasta, with chicken. Salad, Biscotti
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Leaning towards a Chablis for pairing, open to suggestions.
Nice, this is on my kitchen to do list for January.
How was it?
Sorry, I missed this. It was quite good, but we do a “cheat” version as opposed to the more laborious traditional method. Chicken thighs and sausage made from bacon were the meats used. Best restaurant cassoulet I’ve had was at Le Select in Toronto.
7 ounces of Hackleback caviar, blinis and creme fraische. With VC brut, non-vintage.
Chicken thighs, red potatoes and garlic in a white wine and butter sauce.
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Last night, Korean-marinated flank steak.
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Deep dish pizza with sausage, green peppers and onions. Ordered for delivery.
Fish tandoori, chicken tandoori and paneer manchuri from the local carry out.