Saturday, May 7, 2005
Worked graduation at the Masonic Center. This was the first year we held the reception at the Grand Ballroom in the Fairmont Hotel. Home. Cut my hair, showered, napped. Dinner at home with Patrick, Galen, and Peter: carottes (grated carrots, diced shallots, freshly ground cumin, lemon juice, parsley), Gerard Mulots's green beans with snow peas and chives (green beans, snow peas, minced chives, shallots), Noirmoutier potatoes with fleur de sel (small Yukon gold potatoes, fresh garlic cloves, course fleur de sel for the table), lemon chicken and thyme (roasted chicken, lemons, thyme, unsalted butter), fresh apricot and almond gratin (creme fraiche, thyme, eggs, fine sea salt, finely ground almonds, almond extract, fresh apricots, thyme), bread, olive oil. Galen and Peter brought a bottle of 2002 Chateau de Thulon Beaujolais-Villages.