WEEKEND BREAKFAST --- coffee | orange bread | apple | fresh orange juice
AFTERNOON-TEATIME --- coffee latte | ice cream
DINNER --- pear and bitter green salad with Spanish dry sherry vinegar dressing | duck confit | saffron rice | steamed and pan-fried Brussels sprouts | wine
magnificent butterfly in the Smithsonian garden 
fall blooms in the Smithsonian garden
homemade tablecloth, vegetation inspiration
pear salad 
duck confit 
- took a long walk to Smithsonian gardens to see plants and butterflies under a glorious autumn sky.
- pear and duck confit for the perfect fall day. duck legs were marinated in garlic salt for 24 hours, then cooked in duck fat at 170 degree in oven for 8 hours.