Baby 'Pat' is about 13.6- to 14.8-inches and 1.5- to 2.5-pound range (about the size of a head of lettuce). The lungs continue to develop, and the baby is taking small breaths of amniotic fluid inside the womb. These small breaths are getting Baby 'Pat' in shape for taking it's first breath. But more importantly, being able to smell delicious cuisine!
James and I went to a "Chef's Tasting Dinner" at one of our favorite restaurants on Monday night at Louie's Wine Dive. It was fun chatting with Executive Chef Jason and hearing about the creations he would be making for the evening.
First course served was a skillet-seared duck breast, drizzled with cranberry vinaigrette and red potato-arugula salad on the side. This was a beautiful course that was light and flavorful. The cranberry sauce was a perfect pairing with the fatty duck.
The second course was a pan-seared skate wing with potato pave, shaved asparagus and purple onion slaw, and Romensco sauce. The potato pave was slow cooked for two hours which consisted of multiple layers of potato, butter, and garlic and then pressed together with a heavy weight to flatten and then lightly fried to make it crispy on the outside.
The third course was a Berkshire pork shank served on top of wild mushroom and asparagus risotto. The pork shank had a perfect crunch and the risotto had a hint of citrus that paired well with the fatty pork.
For dessert we had Boca Negra. It's an intensely dark chocolate cake made with bourbon then baked for a thin crispy crust. A perfect ending to a delicious meal!
Now onto baby nursery news... we have the crib and changing table/dresser all delivered and sitting in boxes waiting to be built. Guess we need to find a weekend where we can start constructing.
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