from the French Market Cookbook
This could be a meal on it's own but we served it as a first course.
We used all the kitchen counters in our 5 course meal preparations.
Gin and tonic to keep the galley slaves happy!
Our appetizers were olives, asparagus tapenaude, bread, and 3 cheeses.
Red Leistershire, aged goat cheese from Quebec, and La Sauvagine by Portneuf.
On the menu
Appetizers as above
Grilled Tuna Steaks on white beans
Our weekend guests have left and I am sipping tea, have caught up on my blog reading and am comtemplating a nap!
There was fun and laughter, good food, and much (too much!) wine.
We nibbled Bernard Calibeau chocolates and saw our friends amazing photos from Paris and Auvilar.
I received the autographed copy of French Women Don't Sleep Alone, a mustard yellow French shopping mesh bag from Paris, and some French food delicacies.
I must away as Jamie Cat Callan's book is calling....