A last day in paradise topped off with a vacation-finale feasty feast, oh yeaaaaaah. Courtesy of my foodie father-in-law John. We opened with either a crab cake or shrimp toast first course (we got to choose ahead; I chose shrimp toast), followed by a main of crispy veal scallops topped with cucumbers, and finished with molten chocolate cake with a scoop of melty vanilla ice cream. Ah, what a meal, my friends. Nathan sat next to me and when he first tasted his shrimp toast, he leaned his head on my shoulder and said, Oh. My. Gosh. Gone in sixty seconds. Such a treat to have a variation on two of my own faves this summer, veal and cooked cucumbers. But the two together, topped with fresh dill…sublime. Bartley, Maud, Catherine, Natalie, Allegra, Cameron, Dot, John, Jamie, John, Nathan, and myself, grateful for electricity in the dining room (it’s mysteriously disappearing one room at a time throughout the rest of the house), lovely wine, a beautiful day, and extraordinary food.
With that, time to run upstairs and pack, and sleep, and prepare to make my way back home to the Minneapple tomorrow. Wish us luck in navigating airport security… (Recipes posted in comments, below.)
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