The Kitchen

The inaugural feast is approaching (this Saturday night which may seem like cheating but, as Sean reasoned, we plan to be eating long into the wee hours of Sunday morning), and my fridge is groaning under the weight of marinading beef and pork, ears of corn, bulging bags of veggies, and the makings of two desserts: an almond chocolate mousse cake and a French fruit tart (my favorite recipe from Anne Willan's From My Chateau Kitchen cookbook). Am just hoping the kitchen can take this much weight for the next 24 hours. Breath . . .