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| Coordinate your shoes to what is blooming in your garden- your guests will appreciate the gesture |
Have a friend or two over for lunch, so much nicer than dining out, with a waiter who wields a pepper grinder like a light saber, than pouts when ignored. I love using all the pretty things Dowager has collected, It can be easy. First, set a nice seasonal table.
Serve Ile de France pear cider with this meal available at Grocery Outlet.
First, take some Smoked Wild King salmon and flake 8 ounces of it into a cup of heavy cream. Set aside while the salmon soaks up the cream.
In France, scrambled eggs are always gently beaten by hand, and they are not scrambled as long as we scramble them. Eggs remain in a soft broken custard, rather than shirred, and tossed in a tortilla for portability. Sit down to eat the food tastes better that way.
The over a very low heat, almost like a Hollandaise sauce, stir until the eggs are custard like. Add a few noissetes of buttter, and some chopped tarragon. Set the table with fresh spring flowers, or primroses in a pot.
First, take some Smoked Wild King salmon and flake 8 ounces of it into a cup of heavy cream. Set aside while the salmon soaks up the cream.
In France, scrambled eggs are always gently beaten by hand, and they are not scrambled as long as we scramble them. Eggs remain in a soft broken custard, rather than shirred, and tossed in a tortilla for portability. Sit down to eat the food tastes better that way.
The over a very low heat, almost like a Hollandaise sauce, stir until the eggs are custard like. Add a few noissetes of buttter, and some chopped tarragon. Set the table with fresh spring flowers, or primroses in a pot.
Serve with lightly toasted baguettes and marmalade, from earlier in blog.
For dessert, serve melon in port, with stove top espresso Coffee after the melon.
For dessert, serve melon in port, with stove top espresso Coffee after the melon.
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