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Clate flexing some serious cooking guns

They’re home, my three children. And all of them are seriously gastronomicized. They spent the last two days coming up with the 9 course menu for our Christmas feast which will include three styles of oysters from Island Creek, home made ravioli filled with butternut squash, seared scallops on a parsnip puree drizzled with parsley oil, beef tenderloin, earl grey infused panne cotta and Michela’s unforgettable chocolate espresso torte. So begins the complete takeover of my kitchen by this small combat unit of Iron Chefs on steroids.

I’m out for the count (blogwise that is) until the 26th. Happy holidays!

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