Yesterday I made my Sichuan green beans and par baked the potatoes Dauphinoise.
Up early this morning to finish the rolls, which are now baking away in the oven. Once they come out the shrimp will go in.
Took the two lambs out of the fridge and have rubbed them with Julia's mustard glaze, subbing rosemary for the thyme.
Now I am getting ready to make some horseradish sauce and peel and cut the carrots. Later will be the rest of the sides.
Is it too early for a glass of wine??