Happy Valentine's Day to you and yours! We had our fancy-pants Valentine's dinner last night: farmed Little Bay oysters on the half shell, pollock polpette (fish meatballs - trust me) over home-made linguine (topped with crunchy breadcrumbs), roasted beet and fennel salad. For dessert, we enjoyed a goat's milk rice pudding with cajeta (like dulce de leche). Lordy be, what a meal.Menu for the Week
Sunday
Persian pilaf with greens, herbs and potato crust
Black-eyed peas with walnut sauce
Roasted "fiestaflower" (that's what my market called an orange cauliflower I picked up there)
Monday
Pad Thai (making sure I'm in good shape for teaching y'all on Friday)
Papaya salad with green apple
Tuesday
Duck confit
Stewed lentils
Herbed beets
Green salad with lemon dressing
Wednesday
Winter squash panade
Green salad
Thursday
Last Night Dinner's gnudi (from the freezer) in marinara
Green salad
No-knead bread - I think a baguette-style this time
Friday
Thai cooking at home class (still a few spaces let in the class - c'mon down!)
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