Winding Down to Wind Up

It is 12:15 am, and I am sipping a cold Anchor Steam as I wind down from another more than 12 hour day.  No complaints, rather, I am in the midst of one of my busiest months of the year!  Three weeks, dinner every night, no repetitions, unless requested.  Throw in a couple 5 course dinners and a 4 course lunch (all same day, back to back), and I'm inspired to stay on my toes!
Today, guinea fowl, confit leg and pan roasted breast, with fresh peas and carrots, and a rich potato puree.  Oh, and the most exquisite consomme...Yesterday marjoram ravioli (homemade pasta, of course), filled with locally made ricotta cheese, local rosemary ham, lemon zest, and sauteed kale, served in a lovely rich pork broth.  For dessert?  Tonight, fresh spun Pimm's frozen yogurt, made with Bellwether Farms yummy sheep's milk, and my secret stash of Mendocino preserved quince, and pecan shortbreads.  Yesterday, Pink Lady apple tartletts with prune Armagnac gelato and Frangelico caramel.

I'll keep you posted!