- Duck breast, scored, seared fat side down for 8 minutes, flipped and cooked for another 4 minutes, then loosely wrapped in foil and placed in an oven preheated to 280 F. While it sat in the oven, I made a honey mustard vinaigrette and washed some mixed salad leaves and also reduced 1 tbsp of honey and 2 tbsp of balsamic vinegar in the pan I used to cook the duck breast. Duck breast out of the oven, juices in with the sauce. Cut in strips, covered in my glaze, laid on salad. Served with baguette.
- Green asparagus, steamed. Eggs, poached. Served together with yesterday’s baguette, bits of fresh dill, salt, pepper and raspberry-balsamic reduction.
"Feeding people is an exercise in generosity. It takes time to prepare a menu, gather friends, shop for ingredients, clean the house, set a table, and clean it up. It costs money to buy food and all accompanied ingredients. Entertaining, be it for four or seventeen, takes time and money. I enjoy feeding people. I like making food, serving in that way, as an act of love and nourishing people I care about. That is why I cook. Not for myself, I am happy with hummus toast, but because my skill feeds someone elses need to be fed, to feel taken care of. I want to give that."
Sara Forte of Sprouted Kitchen