Meandering With Murphy

We decided that we needed a day to rest and catch up. Scott had some business to check on and I had some catching up to do as well. And now for my special treat. Most of you know that I love to cook. Megan had asked me after we arrived if I would be interested in cooking with Julien. Why of course!!! He was catering a dinner at a chateau for six people. His menu was Salade Landaise, potatoes fried in duck fat (how bad could that be?), Magret duck with shallot and black pepper sauce and lemon meringue pie for dessert. I was going to help with the pie.

Because I was planning to cook while I was here for just Scott and myself, I had packed my chefs knife and an apron (since I am a messy cook). So, I was ready! And later as the dish washer, Scott got in the act too!

I also learned a new technique for grating lemon rind, I found a new type of whisk that gets in the corners and a new way to spread meringue.

Well, I have a lovely video of me making the lemon filling for the pie however I can’t figure out how to insert it. However, if you go to Instagram and search for bdxprograms (Rouge Bordeaux) Megan has posted two videos and a picture of Julien and I cooking. The one video shows Julien showing me the technique of spreading the meringue. It was really quite beautiful.

After all that hard work cooking and washing dishes, Scott and I had lunch of sandwich le jambon-fromage by the pool. Very relaxing.

Julien had to go to the duck store so Scott and I went along. It was amazing.

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Julien left us portions of the dinner he prepared. It was delicious.

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