Chocolate, Gunners, and Bubbles, Oh My!
First off, I am happy to report that the Clotilde Dusouliers‘ recipe for “melt in your mouth” chocolate cake was a huge success. Pirrie and I worked on it together, and we are thrilled to have discovered what will now be our go-to cake when entertaining at home (or when we have that “I just need a whole chocolate cake” moment…) You can see the results on Martha’s Blog here…
Perhaps even more exciting is the way the English Premiere League race is shaping up. My Arsenal boys have moved within three points of Chelsea, and just a point behind Manchester United – and with ten games left Arsenal seem to have the easiest remaining schedule. Anything can and will happen – it is way too close to call, but I’m predicting a race to the wire that will down to the last day. Squeeky-bum time, as they say in the U.K…
In the cellar with Champagne maestro Clo Chauvet
Martha made the most excellent roast chicken on Sunday night, and we paired it with the Marc Chauvet Millésime 2002 Brut – which reminded me to remind you how wonderful Champagne is with food. Too often pigeon-holed as an apéritif or a celebration beverage, the great bubblies are a fabulous complement to food – you really should try it. We love it with sushi, almost all asian dishes, as well as salmon, chicken, and all sorts of fish and shellfish. I grew up drinking Champers with dinner, so it seems perfectly normal to me. If you haven’t experienced this combo yet, check it out soon, and let me know what you think…
