WEEKEND BREAKFAST --- coffee | coconut cream bread | pan-fried dumplings | apple
AFTERNOON-TEATIME --- green tea | roasted ginkgo nuts
DINNER --- sauteed Swiss chard | white wine poached clams | mushroom and frog legs paella | white wine
- Recently NY Times ran an article titled " don't tell the kids" in the Food and Wine section, about rabbit for dinner. Here the frog legs are used like chicken thighs in this special paella.