I've got a get-together with my boss this coming Saturday—2 p.m. in Suwon. Since I'm cooking the luncheon meal—main course, salad, and dessert—today's the day I'm putting a lot of it all together, with tomorrow being reserved mainly for salad prep, which shouldn't take too long. While the boss had originally suggested boeuf bourguignon for the main, his wife apparently contradicted him and said she wanted my massive quiche, so I'm making that, having learned some hard lessons along the way about how to make such a quiche. For the salad, I'm making the same salad I'd made for the get-together with Charles, but with farro instead of freekeh. Freekeh's not horrible, but even after cooking it longer than recommended, the result was still too resistant and chewy. Not pleasant. Farro is much more pliant and has a better mouth-feel. For dessert, I'm doing a batch of almond-flour cookies and an apple pie with turbinado sprinkles across the top. Here's hoping both the quiche and the pie come out okay. Both require a long bake. Expect photos soon.
2. farro salad
3. cookies and apple pie
I need to remind my boss to buy vanilla ice cream.
No idea whether the boss's wife is planning to make food of her own. I suspect she might in a paroxysm of Korean overabundance.
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