DINNER --- (at home) simmered kale with sausage | duck confit with seared skin | baked whole carrots with spice rub | pan-fried potato scallop
(at Susann's) baked pastry savory | two soups with bread | lobster tails with rice and lettuce | dessert | wine
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- duck confit this time is a little short of marinating time, the texture is not as good as last time ( needs 3 days) .
- cooking group dinners restarts
