Dinner:
Onion Soup
(from Raymond Oliver, "Nightowl Soup")
Haricot Verts braised in Champagne
w/ onion, shallot & garlic
Ratatouille
(from Cook's Illustrated Sep/Oct 2001 issue)
French Bread
Dessert:
Pound Cake
(it stuck a little inside the mold, but a little
non-dairy whipped cream covered up any
imperfections...)
Coffee
