Thumbelyna Quick Hands wrote:
What'd you cook?
For the appetizer, a creamy Lobster bisque and jumbo shrimp cocktails. To drink,
1998 Dom Perignon For the main course, I couldn't decide, so I made grilled 16 oz porterhouse steak, medium rare, with white rice, a broiled 16oz medium-well prime rib with double-baked potatoes on the side. A saffron and wild rice base for a pair of 1.5 lb rock lobsters garnished with snow crab legs.
For desert there's also a triple-chocolate fudge cake made fresh this afternoon. With Southbrook Canadian Framboise dessert wine to go with.
Let me know when your flight arrives, I'll have a limo waiting.