Celebrating the year of the Dragon, with Peking Duck and Champagne.
And I raise a glass to my mascot Xiao Loong (translation: Little Dragon). His puppy photo reveals his dragon lineage…and he kindly modeled for this silhouette – my new signature – while quaffing the bubbly!
For the Giants v. Greenbay: put those extra brunch bagels to use with home made Everything Popcorn…
Olive oil, salt & pepper and 2/3 C popping corn in a giant pot with lid on over high heat shake pan. As popping slows reduce heat. Melt 4T butter with excess “everything” bagel topping (there’s always a bunch at the bottom of the bag or dust it off leftover Everything Bagels – raid your spic...
A wonderful recipe for a good winter’s night lasagna by Daniel Boulud in Elle Decor encouraged a midweek dinner with friends (and Champagne). The table with orange tulips and stones from the beach, was set and the Lasagne, assembled the evening before, is in the oven. The Lasagna link:
These Champagne Cork Candles are fun and available at Uncommon Goods.com – it’s a great site for gifts (and one that carries some of my jewelry). I can imagine a “Case” of Champagne bottle candles – or a Champagne Birthday Cake (but we’ll save that thought…)
photo with permission of: Uncommon Goods http://www.uncommongoods.com/product/champagne-cork-candles-set-of-12.
It’s Friday. Let’s add some sparkle to the start of the weekend. Barside Champagne at bobo (neighbors steps to the left of my store), Kelvin, man behind the bar tonight, suggests bobo’s Tuna Tartare to enjoy with my Champers.
Besides celebrating the New Year with Champagne, why not add some sparkle to your salad dressing? And tuna marinade?
Salad Nicoise with Champagne Dressing
Ingredients for four:
2 T Last night’s Champagne
3/4 C Olive Oil
1/4 C Red Wine Vinegar
Squeeze of fresh lemon
1 t thyme
2 t honey
Sea Salt Fresh & Ground Pepper to taste
Mix the above with fork or small whisk and reserve.