Eve of Hallow's eve: No trick, alllll (macaron) treat

Last night I had Shepherd's Pie (that's Shepherd, not Cottage, meaning lamb not beef) at the ready for the little charmer's homecoming. (Made it the night before). We enjoyed the peasant fare with a Bourdeaux...

 ...and we toasted our five-month-aversary with Cognac and the cupcakes.

 

Later, Cecile and Augustin stopped by with a surprise...

Laduree Macarons! This is the second time they've come back with my mostest favoritest of treats!

 

We had drinks and discussed costume options for the following night. Augustin said he would be the former East German chancellor (20th anniversary of the Berlin wall and all); I said I would be Rachel Menken to G's Don Draper. But that's so last year. Instead, it'll be Little Edie, kids!!!!!

 

Five months and some cupcakes

The little charmer comes home from Topeka today. Thought I'd suprise him with some cupcakes. They were supposed to be red velvet--should have added more food coloring. (They look more like cocoa mini muffins). However success was had with the heart-attack-inducing cream cheese frosting with its butter and sugar.  Quite yumz.

Have you heard? I hate baking, and rarely do it. But lately I have been, and the results feel wholesome/bizarro/June Clever; and I might like it. Milk, anyone?

Today also happens to be five months since our wedding. Appropriately, I used the cupcake liners from the wedding macarons and some sparkling sugar I received from my foodie-themed bridal shower.

Ode to Julia

Bill and Pat invited us to their latest gourmet club dinner. The theme was Julia Child and French cooking. There is no joy in French cooking, only French eating. But B&P performed and executed effortlessly. (I think my contribution of a carmelized salmon potato app wasn't so good).

We started with some Veuve

 

The gracious hosts...

 

 

Members of the gourmet club

 

The salmon potato things I made -- too much effort with low ROI (that's return on investment, kids)

Bill and the champignons aux beurre

Moules mouliniere 

 

Flavorful coq/poulet au vin with buttered mushrooms and carmelized onions

Bright with a bite: Arugula salad with hearts of palm, grapefruit, and olives

Fabulous cheese course of  Delice de Bourgogne, Pere Joseph and Roquefort Papillon with dried apricots, dates, fresh pears and fig jelly

Dense and delicious chocolate and almond torte/cake

Very nice meal. To accompany it, we had a 2007 Saint-Esprit Cotes du Rhone and a young George deBoeuf Pouilly-Fuisse (white Burgundy). 

Overstaying my birthday welcome

Thursday: Lady-like birthday night out...

The teenager drank whiskey. Then got up the next morning all bright-eyed to eat a Potbelly's breakfast sandwich.

The Zola, aka the White Knight, was cheap and sweet. Appropriate.

On antibiotics, Lips had to leave early (and is most likely preggers).

 

Lamb sliders

 

Lobster mac

 

 Gorgonzola frites 

Mi dang.

....ended with a beastly Friday morning.




G was in Topeka...and NOT amused, children.

Birthday dans Québec

I turned 37 Friday. G planned a wonderful long weekend in Québec. It was a surprise that he had been working since August, researching hotels (we stayed at Chateau Frontenac) and dining (we ate at Toast and La Champlain). We had delicious impromptu little snacks and lunches and savored things like croûton spécial, caribou pâté, lemon-butter-and-honey crêpes, chausson aux pommes. We went to the old port market and purchased a bunch of goodies including ice wine from the coast, maple syrup, local Québecois goose liver and a bit of saucisson (for a snack).


Like magic, G rangled the brand new (sold out) GF1 camera, which is what I used to take all these images. (I had been wanting a new camera -- and coincidentally, my Canon Elph stopped working our first morning there--he couldn't have planned it better himself). He is the bestest.


Berry soufflé

Local goose liver at the Old Port Market (kind of like our Eastern Market)
The epicerie (aka bodega) had all sorts of terrines of game. We picked up this couribou terrine and had it for breakfast with some cheese and fruit. Delish!
Old Port Market




The fish course at La Champlain. A lobster and potato something or other was served in a giant spoon bowl.
Red deer tataki at La Champlain
Liver dry sausage

All kinds of game pâté


The yummiest lemon, butter, and honey crêpes at Bistro du Cap
My new camera!
The cheese course at Toast. A warm bowl of goat cheese layered with onions, tomatoes, olive oil, and macadamia nuts.
Seared duck, rare, wtih crispy spiced skin and a pot-au-feu of giblets and other nice things

The AMAZING seared duck breast served with boudin blanc (pork, milk, and egg pork sausage). We had it with a lovely Sauternes. This first course was the best course at Toast.
We stayed in the Lindbergh suite at Chateau Frontenac

G brought a couple bottles of Champagne for the room.
There were all sorts of maple products, including this maple butter

It was quite cold

Epicerie de la rue Couillard, full of baguettes and other goodies









croûton spécial, a baguette toasted, brushed with wine, and topped with cheese, tomato and onion
A warm bowl of cream of mushroom