Here’s my menu (one of the guests is vegetarian):
Endive Salad with Meyer Lemon, Fava Beans and Oil-Cured Olives
Beets and Tangerines with Mint and Orange-Flower Water
Orecchiette with Cauliflower, Cavalo Nero, Currants and Pine Nuts (this includes a sub-recipe of Currant and Pine Nut Relish)
Olive Oil Cake with Crème Fraiche and Candied Tangerines
These are all courtesy of Sunday Suppers at Lucques (Lucques being a fab
restaurant run by chef Suzanne Goin). L.A.
This morning I sat quietly for an hour in the dark, looking forward to the preparations, to my guests, to the laughs.
Saturday the Gospel reading was the miracle of the loaves and fishes [Mark 8:1-10]. "Still, he asked them, 'How many loaves to you have?'"...
Implicit but not mentioned is that along with the four thousand, the disciples and Christ had their fill as well, with some left over. There's food and then there's food. And when we feed others, we get fed, too.