Saturday, January 27, 2007

Birthday food

Today is my life partner’s birthday, and for us, celebration means food and drink.

  • Tea in bed
  • Mimosas: 1 oz freshly squeezed orange juice in a champagne flute; then fill to the rim with champagne or cava*
  • For him, oatmeal with milk and sugar (his unwavering breakfast, no matter what); for me (the wanna-be low-carber), two poached eggs on a bed of sautéed spinach, onion and garlic, seasoned with salt, pepper and lemon
  • For him, a soft-boiled egg (in an egg cup) with toast
  • Bananas Foster
  • Café Caen (from American Bar: The Artistry of Mixing Drinks): brandy, Grand Marnier, hot coffee, whipped cream, sugar

After that breakfast (and at Birthday-Boy's request), we didn’t prepare a lunch (although I ate some leftover moussaka straight from the fridge).

  • Aperitif: cava (leftover from breakfast!)
  • Green salad lightly dressed with vinaigrette
  • Roast chicken with roast potatoes, roasted carrots, roasted parsnips and creamed leeks
  • Robert Mondavi 2003 Cabernet Sauvignon (Napa Valley)
  • Apple, prune and brandy crisp, topped with leftover whipped cream from morning Café Caen
  • Tea

A Great Day.

*Cava is the Spanish version of French champagne, and it is far less expensive than its French counterpart. You can get a highly rated bottle of cava from for under $10. We buy it by the case!

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