I've gone a bit overboard, but we've come to the end of the week, and tomorrow afternoon begin the series of four flights that will get me home 18 hours later. I have little doubt that I'll sleep most of the way. Last year I slept more than 12 hours straight through on my first night off after this week of nonstop running back and forth in the kitchen.
Day 2, May 30
Breakfast: Fluffy Scrambled Eggs and Cream Biscuits with Cheddar Cheese, Oven-fried Bacon
Lunch: Classic Tuna Salad, Barley Soup With Mushrooms and Kale
Dinner: Crispy Roast Lemon Chicken, Baked Wild Rice, Maple-roasted Brussels Sprouts and Rutabaga with Hazelnuts, Apple-Pear Salad
Dessert: Orange-scented Olive-oil Cake with Orange Compote and Ganache