Cooking Not Running

Friday was cold and we were hosting a dinner party so I spent the day indoors prepping and then preparing a three course dinner for our guests. I thoroughly enjoyed my gastronomic marathon but quickly realized how painfully slow I am in comparison to professional cooks who prepare dozens to hundreds of dinner each evening. Nonetheless, the rustic carmelized onion and gruyere cheese tart, the Salade Lyonnaise (with egg!), and coq au vin all came out great and I learned another secret. If you serve your guests enough good champagne and keep them waiting long enough, they will be very appreciative when the food is served. From a running stand point, probably not carby enough though...