I can't keep away from the kitchen today........5 hours to make a few
'appetizers'......this is the 3rd 'course', of 6........Greek lemon
eggdrop soup; seafood 'salad' of crab/lobster/shrimp/flounder on a bed
of spicy mixed greens and super-thin sliced shitake mushrooms with
shaved orange beets and roquefort cheese; 'mojo' panko encrusted
marinated Cuban steak, pickled beets, asparagus in sesame oil and
ground orange and red peppercorns, wild carrots cooked in rosemary, thyme
and sourwood honey; vegetable 'plate' of assorted ugli tomatoes,
see-through thin purple carrot slices on quinoa, Indonesian style, field
green salad with chopped cilantro stems, pickled orange rinds, walnuts
and toasted pine nuts and Gorgonzola cheese crumbles......and, of
course, Dessert! Apricot and dark, bitter chocolate truffle with salty
macadamia nuts and candied ginger along with homemade mango iced heavy
cream, sweetened with orange and tangerine liquors............'have an
eggroll, Mr. Goldfarb!"....
