Main course: glazed carrots and smoked pork shoulder, both heated up sous vide, the carrots finished in the skillet. With the excellent Duchesse de Bourgogne Cherry.
First food course: cream of mushroom soup. White and red onion sautéed in butter, then the chopped mushrooms with some thyme, black pepper, and lemon juice. In the meantime, the stems drawing out in...
Two smoked pork shoulders, bone removed from each and set aside for split pea soup, the rest cut in slabs. One each in the sous vide for dinner, the rest vacuum packed and going into the freezer.