The Bride makes Salmon Crepes - Yummy Yum Yum

Tonight we had the Smoked Salmon Crepes from menu 4 for dinner. It was really fun to make crepes again, after learning how in France last Spring. They were great, really delicious. We had them with a salad and, for dessert, a meringue to use up egg whites left from Christmas.

Tomorrow night I plan to jump back into the program and fix the Fish Cassoulet from Menu 5. Instead of the Spring Veggies in the starter, I'm going to do winter vegetables in the mayonnaise. And, because we are all a bit squeamish about raw egg, I'm going to make a vegan mayonnaise. I'll let you know how it goes. Otherwise I'll stick to the menu. I promise.

Then on New Years Day, I"m going to do the lamb, the swiss chard gratin and the pineapple sorbet, which everyone else has already done. I was waiting for the lamb. We've bought an organically reared lamb from Maine, which was delivered Christmas Day. Menu 4 will be our inaugural meal.