Birthday Food

Above are the spicy lamb shanks [yes, that's plural] that Jodie made me for my Birthday feast. You can't see the mountain of mashed potato that is propping them up, but that was yummy too. Jodie didn't seem to grasp that picking each one up and extracting every delicious morsel with fingers and teeth was a compliment for the chef. It even made sure that there was some left overs for the next day!

Below is the last stage of the blini cooking process. five hour investment [courtesy of a Roux brother's recipe] from first introducing the yeast to the base ingredients, to the cooking you see here.

Here are the blinis dressed with creme fraiche and salmon roe. They disappeared fast, washed down with a Watervale reisling.

The menu was completely my design, after Jodie offered to make 'anything I wanted'. Giving me choice isn't always a good idea, as I then proceeded to painfully extract suggestions from her day after day...

Yesterday was our first night without guests in a while, so we got to enjoy a sleep in today. Back to reality now, and we'd better go and get the bread on for the morning.