Staying current?

OK, its hard. Time goes by so fast that its hard to stay current. But last weekend was my last farm table dinner of the season. It was cold and my guest were real troupers out on the back screened in porch. We had lots of candlelight and lots of warm spirits but lots of shivers too. We made a bon fire out front and took breaks and warmed up.

The menu:

Mushroom Feast
Living Kitchen Farm and Dairy
Aperitif- Prickly pear infused vodka
Amuse Buche- Crostini with seared lion’s mane, homemade feta and a light drizzling of truffle oil.
First course
Wilted kale and chard with chicken of the woods chips and fresh chevre
Second
Shiitake mushroom bisque with smoked salmon
For the tongue-Champagne ice
Entree
Mushroom trio of yellow and grey oyster, chicken of the woods, king oyster and beef stew served with barley pilaf stuffed delicata squash
Dessert
Baked pears in brandy with homemade caramel goat milk ice cream

October 10th 2009

The fall colors were amazing and the cabin looked absolutely magical. What a gift it is to be here. Looking forward to next spring and sharing this wonderful place with you!

Things have finally calmed down. I'm feeling much better (yup, flu) and I've really gotten some rest and some time to take stock of whats ahead. I'm like a kid right now and its a few days before Christmas, I see the presents but I cant open them yet. I'm like so excited I could pee my pants. Maybe I shouldn't have shared that. But ya know what I mean.

Stay tuned!