Coq. Au. Vin.

*Sigh* I always cook too much and then invite guests…

Yesterday I attacked the Monster Zucchini the size of a baseball bat and made chilled puree of zucchini soup with cream.
(Dice then sautee zucchini, onion in butter until super soft, add broth, lemon, s&p... puree, then chill, add cream, serve.)

For appetizers I made Momofuku Pork Buns Done Gone Southern Style, Honeychile’ Cucumber Sandwiches. (Which, by the way, won 4th prize in Save Our Food's recipe contest! And it has no recipe!)

And then there was our rooster, slow cooked & basted, served atop a bed of roasted potatoes, garlic, onion, celery, & carrots.

Salad… cheese and fruit… sorbet.

...On vintage dishes.

Check out this HUGE hawk in the tree across the street… he must have heard I was cooking…


The second Tony walked in, he turned to me and whispered, urgently,
“Fermes ta bouche regardent le coq, d’accord?”
I nodded. Kristin immediately asked, “Don’t talk about what?”


Lovely evening…
Brilliant sunset…


After the rain, we sipped wine outside...the droplets sparkled on the Japanese maple like a Christmas tree.

Morning… Please send coffee.