So here’s the menu for what I’m making tonight:

Amuse bouche: Oysters on the half-shell with various dips

Appetizer: Ceviche of red snapper and tuna, with lime-blood orange citrus

Pasta: Linguine Carbonara, with fresh pasta. I use bacon, not guanciale.

Main course: Saffron-wild-rice stuffed cornish game hen.

Side: Duck-fat roasted potatoes.

Dessert: Goat-cheese chile chocolate popsicles.

All from scratch.

Booyeah, I’m excited.