Made pumpkin ice cream with pureed Australian ginger/apricot and a dash of cognac, as soon as I arose this sunny new year day. Also popped a chocolate chestnut gateau into the oven to accompany same ice cream. As a lover of pumpkin in almost all forms, couldn't resist creating the ice cream. My guests will determine whether it is a success.
Am going to include some photos from an earlier event this week - all photos taken by friend Jacqueline.
Happy New Year






Nice - what was your menu that day, we might wonder?
ReplyDeleteYou will get to know that menu.
ReplyDeleteDeanna, it was a fabulous brunch. Thank you so much for inviting me.
ReplyDelete