Salmon tartare with a glass of a good Sancerre, foie gras with a glass of Muscat and quince jelly, confit of duck and a pepper sauce with pommes dauphinois, spinach and half a roasted aubergine sprinkled with olive oil and garlic and a good red wine with peppery undertones, tiramisu with Veuve Cliquot champagne. I will enjoy shopping for this, cooking and eating it.
Although I am now on my own and thoroughly enjoying, I will be with family and friends for Christmas and New Year in England. However it's tempting to have the above when I get back!
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