Up and at 'em at 6 AM. Clean up from last night started the morning off, then I moved on to making the tarragon pasta, lobster filling and reducing the wines for the Foie Gras course.
I minced the tarragon (Mexican, not the real thing since it's winter here...Not as flavorful but larger easier to work with leaves!) and added it to the eggs in the food processor. Greatest and Fastest way to make pasta...even my Italian Grandmother approved! And she taught me to make pasta in the first place.
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