Candles, roses and animal cards decorated the dining table for our anniversary dinner.
I loved the buttery wine sauce rendered from Jacques Pepinâ€˜s Crusty Chicken. The chicken skin does all the work. Just let the birds cook in the skillet, with the skin side down.
Mark made lamb sausage couscous.
He also made bread pudding.
This my entry for this week’s Photo Friday theme: Delicious!