2. More Prelude: Foodie Son spends three months touring Asia after graduate school, before he begins his post-doc. He keeps a food blog, takes cooking classes, and especially likes and learns the delights of Vietnamese and Thai cuisine.
3. After the family takes a visit to the farm, 8 O'clock Ranch, (see yesterday's blog, Day 17, A (Converted) Carnivore's Christmas: Part One), Foodie Son designs menu:
First Course: Vietnamese dip sandwich: pork terrine with sriracha aioli and pickles, pho broth.
Main Dish: Ras al hanout rubbed lamb shoulder, smoked onion purée, boulangerie potatoes, lamb jus, arugula salad.
Dessert: Sticky toffee pudding, vanilla ice cream (an homage to his father's British roots)
|Flashback to the visit to 8 o'clock ranch, and the sheep and goat crossing.|
|Lamb Shoulder from 8 o'clock ranch, fresh from the oven, waiting to be carved|
|Finger licking good!|