Artist, writer, designer, musician, anthropologist.
MFA Candidate in Poetry at the University of Michigan. Digital media illustration / web & graphic design. Social media & marketing maven. Participant observer and poetic rabble-rouser. Classically trained lyric soprano. Pin-up artist. I dunno, I just make things.
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Christmas dinner part II
Menu:
- Deviled eggs with salmon and caviar (and parsley, tarragon, chives)
- Prosciutto-wrapped fennel (with tangerine balsamic glaze)
- Port-cherry braised pheasant (with brown-butter dill Brussels sprouts and Duchess potatoes, and cornbread stuffing)
- Seafood risotto (with lobster, crab, mussels, squid, octopus, saffron, porcini)
- Persimmon creme brulee (with chocolate shavings)
- Cappuccino and hot chocolate (with marshmallows and grated cinnamon)
We did in fact make it all, and it was delicious!!
(edit — Gah, I did not edit the ramekins for the right kind of exposure at all. Shall fix later.)
Notes
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