Buffy and I are back from our junket. In celebration we decided to eat and
drink a meal from only young produce.

As a primo we had tender shoots of spring greens with a light wine vinegar
dressing.

The main - Baby unborn duckling legs confit. So succulent, the meat would
have fallen off the bone-if there were bones.

The big finish was Creme Brulee made from unlaid chicken eggs.

Our wine of choice- Stonehaven 2003 Merlot. $3.99 at Publix.
I asked Buffy is she could taste any flavors, she said "Cherry with
Chocolate undertones"
I think I might have tasted a little Cherry, but to be honest : I don't give
a shit. It tasted great at that price.

the brulee recipe was to serve 4, but our dinner companions cancelled at the
last minute.

we cut the mixture in 1/2 ... so how do we get the eggs back in the chicken?




"Redhart" > wrote in message
...
> Buffy and I are back from our junket. In celebration we decided to eat
> and drink a meal from only young produce.
>
> As a primo we had tender shoots of spring greens with a light wine vinegar
> dressing.
>
> The main - Baby unborn duckling legs confit. So succulent, the meat would
> have fallen off the bone-if there were bones.
>
> The big finish was Creme Brulee made from unlaid chicken eggs.
>
> Our wine of choice- Stonehaven 2003 Merlot. $3.99 at Publix.
> I asked Buffy is she could taste any flavors, she said "Cherry with
> Chocolate undertones"
> I think I might have tasted a little Cherry, but to be honest : I don't
> give a shit. It tasted great at that price.
>