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In my last post I shared a menu I put together for my daughter's triumphant trip home from the U.K.

It's interesting how the cooking process shifts and changes as I move the ingredients from my mind to the table. Maybe you can relate! The first 30 minutes of this "mind to table" process is not very enjoyable.

I wrestle with my guests' palette
I consider the texture and flavor combinations
How much time do I have?
What did I forget from the market and need to improvise?
How energetic am I?
Most of the time, unless it's a set menu, what's in my mind doesn't always finalize what I cook. So here's how things changed from my last post. Here's the table version of the recipe I sent y'all earlier.

Lavender Smoked California Tri-Tip with Southwestern Mushroom Demi Sauce.
Balsamic Potatoes & Brussels Sprouts with a Fennel – Date Compote
Arugula Salad with Stilton, Walnuts , Endive, Raddichio and a Beet Tarragon Vinaigrette.
The changes:

Used Lavender to smoke the Tri-Tip. Very opportunistic, the plant was beside my smoker. And I've always wanted to smoke something in Lavender.

When I sautéed the walnuts for the salad I used the residual oil to saute some Fennel that was in the use it or lose it stage of life. It was a great opportunistic addition to the dish.

Finally I skipped the Iceberg because of ego! Come on out to Nalley Fresh and experience the power of your own creative culinary passion. See you there!