The goddess is off to an AAP conference in Boston and the first couple of days, we were busy enough with school we went out for Korean food and then had the leftover cassoulet the next night.  So today we started the cooking of stuff she does not approve of simply because the fat content would like a wolverine. Last time we did a bunch of stuff, some of which will be repeated again. You can start here and work forward for those recipes.

Today after shopping at Central Market - btw the pear and gorgonzola pizza is amazing - the boys decided they wanted fried rice for dinner. We made my basic recipe using our red cooked pork and these sweet Chinese sausages I had picked up in Chinatown. Did you know, despite its claim, cooking 5 cups of rice overflows the rice cooker? Just saying... Anyway, we had in excess of 15 cups of fried rice, and although the boys put a decent dent into it, there is still plenty for lunches.

We then set up the chicken corden bleu, the meat for the rillettes, and the confit of pork loin in its marinade. The duck and ground buffalo are thawing. Serious cooking starts tomorrow: the confit of pork, rillettes, duck with port glaze, 4 cheese lasagne, and chicken corden bleu with twice baked potatoes.