Once again, the picture file "stack" has been building in size, and there are a few eating endeavors that deserve particular mention..
I am always treated to a "last supper" at home at the culmination of each visit. This time, we delighted in sweet potato-squash-star anise soup made with dad's chicken stock, a fresh salad with mustard vinaigrette, avocado, and fennel, and mom's salmon cream sauce pasta, the rich sauce made, once again, with dad's chicken stock, and additional components such as green garlic and lemon zest lending fresh flavor.
Easter dinner at the Gaidus household occurred mere hours later. We enjoyed roasted asparagus with parmesan, rich, savory fougasse bread from Wildflour Bakery (yes, the loaf made the cross-country flight with me), arugula salad with pickled onions and green grapes, and rouladen, a traditional German dish of thinly sliced flank steak smeared with mustard and wrapped around bacon, a pickle spear, onions, simmered in wine, beef stock, diced vegetables, and tomato paste and then roasted in the oven, the juices subsequently spooned over garlic mashed potatoes.