Currently

Smelling the final stages of my Rabbit Ragu reducing gently, around 7:00 I'll make the papardelle.
Snacking on a bit of La Tur drizzled in Balsamic and Avocado oil and a small piece of Foie Gras from D'Artagnan.
Sipping, Vodka steeped in Ceylon tea and dried fruits with orange liqueur and lime and lemon juice.
Just prodded the fire(husband calls it porkling) and added another log.
Flicking through Under the Sun - French Country Cooking - by Caroline Conran
The Lutece Cookbook by Andre Soltner
Les Halles Cookbook by the master of attitude, Anthony Bourdain

I need to find some ideas for a French themed class with my 11 - 13 year olds.
I do hope that your Sunday evening is going as well.  What are you making?

Comments

[Yorkshire Soul]

Put together an anti pasto style starter with king prawns, parma ham, salami etc

Then baked pork chops with roasted sweet potatoes and corn on the cob.

Plus, a bottle of Amarone, fine winter wine.

[Janet]

I'm coming over your house

[nolan]

Ah rabbit ragu, it’s been a while. There’s something very inviting about a big pot of slowly cooked meat.

Nice blog.

http://chefledarney.wordpress.com/