A salad of thinly sliced candy-striped beets would be a much better starter than the truffled chickpea soufflé she had originally been planning, especially since tonight’s entree was duck breast. Fortunately, the staff wouldn’t have started on the prep for the soufflé yet. As she pulled out the beets and readied them for roasting, she decided that a walnut oil vinaigrette would dress them well. The only issue was that she wasn’t certain she had enough on hand. None of her purveyors would be able to get her any tonight – though she could always call on Sage in an emergency. Once the beets were in the oven, she went to the pantry to check. There, among her many fragrant oils, she found a bottle of pomegranate molasses and she wondered how the bottle wound up stocked in the wrong place. She didn’t even recall having any of the stuff, as she couldn’t remember the last time she’d used it. She used to do a pork tagine with it, but that had been years ago.
