'Cooked for one Nephew plus Wife, and one Nephew plus Wife-to-be - TOO MUCH FUN ! Had a Chef Paul Luna (ish) cabbage salad with red and "regular cabbage" (white ? light green ??), toasted walnuts, gorgonzola (he uses gorgonzola dolce), mint, and a light lemon viniagrette to lead off with. I used my new mandoline, and cut the cabbage slightly too thin.

Then, chicken piccata, which turned out well. I did have one interesting issue, though. When I added some cream to the simmering sauce, the acidity of the sauce caused the cream to curdle some (I just shuffled it in and out through a strainer and removed the big pieces, although I probably could've just used the immersion blender and buzzed it into submission. I just added cream to my "Lemon Butter Sauce" last night made to pour on the "Flounder en Croute", and it didn't curdle,

so it is probably about the pH level. ??)

Couscous, garlic bread and green beans rounded out the chicken piccata entree. Black Raspberry Chocolate Mousse for dessert, with raspberries and whipped cream. Lesson learned - back off on the Chambord from 2 Tbsp. in the Mousse - a bit too boozy !; start earlier on the prep work, and also get that same group again, because they totally cleaned up the kitchen !!!!!!!?!