High Season for High Cookery, and our kitchen is no exception at this time of the year. We have 11 happy family members here and visiting, so you can imagine our fridge is a bit of a revolving door. Tonight’s menu – swiss fondue and chili. Not sure how those two cultures combine, but it worked with what we had in the freezer and what we could cook during the day. Given that a 35 lb turkey has occupied our oven space for the day…..there wasn’t much choice!
Cherry pie for dessert. Maple fudge to follow. Argh…I’m sick already just thinking about it.
While all the cookery was cookering, I was studioing in the studio and managed to get five underpaintings completed despite the scullery dudgery.