1. D'Artagnan Young Capon; 2. Snake River Farms Short Ribs; 3. Short Ribs Marinating ifor 24 hours in 2000 Latour with Mirepoix (i know, a bit decadent but the Latour will be the foundation of my final sauce); 4. Capon has been brined for 24 hours, spatchcocked, and is now going to dry out for 24 (before cooking will put a butter compound under the skin). Making a light supper for some very old friends tomorrow (2 days prep and one day cooking). Will send photos of final results.
