One of the perks of my job is the fantastic leftovers. Yesterday was particularly good. After a decadent weekend at work, after several glorious meals served, I had a few chunks of sublime terrine de foie gras and just under an ounce of decent domestic ossetra caviar. Cranked out a little luxurious midnight snack for my lady and me. Washed it down with a glass of respectable Sancerre.
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| Can’t beat caviar, creme fraiche, crostini for luxury. |
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| Except maybe foie gras on toast with tart cherry jam! |
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| Just another working man’s grub. |
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