Thursday, December 31, 2009

New Year's Eve Feast

Getting ready for New Year's Eve feast. Roasted Butternut Squash and Pear Salad with Spiced Pecan Vinaigrette, Surf and Turf-Beef Tenderloin with Pinot Noir Sauce and Broiled Lobster Tails, served with braised carrots , Peach and Grand Marnier filled Crepes with Cream and of course a nice Pinot Noir and some bubbly for later. HAPPY NEW YEAR EVERYONE!!!

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