Photo by Caleb Kenna for The Boston Globe

Thursday, December 16, 2010

This weekend at Pierce's (December 17-19)

On Friday there will be fresh peach scones, applesauce raisin muffins, sesame seed bread, and lentil soup with ham, along with the usual cookies which is to say, chocolate chip, ginger, peanut butter, and of course, Russian tea cakes. Scroll down to Wednesday's post to see a description of the Friday take-out meal. It's Guest Chef Carol Calotta's Baccala.

On Saturday there will be fresh blueberry scones, French bread batardes and baguettes (including seeded baguettes), West African peanut soup (it's vegetarian), all the usual cookies plus coconut macaroons. Pizza will be mushroom-leek ragout with mozzarella and parmesan (look for it in the freezer. It's take-and-bake.).

On Sunday, fresh-baked walnut sticky buns, another batch of fresh blueberry scones, more French bread, and Mexican black bean soup with corn.

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