Saturday Jan. 2
Holt had frozen two containers of smoked duck gelée from Canadian thanksgiving, and cooked them today into the simplest and most elegant risotto - just a little onion to start with, but no cheese or anything to mask the lovely smoky flavor.
Afterwards, a romaine salad with some artichoke hearts, olives, finely chopped sundried tomato in oil, dressed with sherry vinegar and the wonderful olive oil that our niece Joanna brought us from Spain - the ecological extra-extra-virgin Nuñez de Prado. It had a slight lemony olive flavor of its own, and was perfect on this salad.
Wine: Four Vines naked chardonnay
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