Today we finally got to eat the confit we've been working on since Monday. Remember back when I was in Foundations III and I said the duck confit wasn't good enough to merit it taking four days to make? We must have done something different this time, because it really was great.
I made the tapenade, which is olives, capers, basil, garlic, and oil, blended. We ate it on crostinis and it was salty, salty goodness.
We also had a green salad and some fries. Those kids love their fries, I tell you what.