Seriously, I am the luckiest lady in the world.

The other night Brad and I had our usual Monday off together.  You know, we went Blueberry picking, I made a ridiculously good blueberry tart, and Brad taught me how to butcher a duck…

No. Big. Deal.

The cherry on top of our Monday was the amazing dinner Brad prepared while I was fighting with tart pans and infusing peppercorn vodka in the background.  I might be becoming like the boy who cried wolf on this, because I always say Brad’s dinners are wonderful.

Roasted Purple Potatoes with Garlic and Fennel

And they always are.

Seared Duck with Cherry Compote

But something about Monday’s dinner was extra special.  He completely outdid himself.

Roasted Carrots with Cumin Creme Fraiche and Currants

The flavors were rich, tart, tangy, crisp, fresh and light all at the same time.

Wilted Kale with Walnuts, Cherry Tomatoes and Burrata

Not that there was every any question about it, but he’s becoming quite the exceptional chef.  It’s exciting to taste along with him as he grows and creates and refines his craft.

Come over for dinner any time you’d like.

xoxo