leftover clams from bretagne lobster.
made a 1-pot meal
basmati-rice, spring-ognion (is it spring?
), tomatos, garlic, chilli, and the lobster.
oliveoil in the pot, sir garlic, add all the rest, add water, salt and cover it tight. put it inot the oven (like riz-pilaw) and after 30 minutes it is done.
a salad on the side is never wrong
saturday evening i was out at marc´s place (andrea, david o. switzerland , rainer, and some new friends, 10 people all togheter)
sired goose-liver with apples and in mustard-cooked-apricots and prune-chutney made form david with prunes out of his own garden.
a tokio-style-bowl-sushi with real wasabi, maufactur-sojasauce 5y, and real japanese koshi-hikari-rice, wild salmon (wow, the best i ever had!) and tuna.
lobster-soup (bisque) with blue-breton-lobster, fresh cream from the mountain, fresh raw-milk-butter, vegetales in julienne, 1/2 tail sired in butter, and sea salt, homemade broth.
real-grown-gorgonzola ice-cream with caramelized (peeled) walnuts (david´s own) and half-dried apricots.
roe-deer-escalope (from the land arround my home) with a fonseca 2003 VP sauce, home made curd-"spaezle" and braise red cabage.
vanilla icecream with mexican (autochthonous-wild-type)
wines (if someone is interested
2 bt. j.j. prüm 1988 auslese ( 1x wehlener + 1x graacher )
dry white riesling vollenweider "schimbock" 2005
castillio ygay 1964
H. bonneau R.d.Celestin 1995
vieux chateaux certan 1998
ferreira barca vehla 1991
soldera res. 1993
dunn H.M. 2002
aime stentz 1995 "pinot blanc"
tom eddy v.s.r. 1994
zambujeiro special selection 2002
nepumuck stejert traminer-bouvier BA 1975