Cooking for joy,eating for pleasure

I did some cooking tonight for some of my sister's friends and my new friends since they are just great and we all get along just fine. Wait, are we talking about French people here ? yes we are, in case you do not know times have have changed and new generations  are showing signs of maturity and applied knowledge. Wait again, I am French and I do notice the difference, what happened ? Well the world has changed and we all have our own challenges wherever we live. Duuuuuuuuuuuuh. I just had a great evening and I did all the cooking, now it is not a big deal since I have been doing it all my life but it is a big deal for the people around me as they think it takes as much or more time that it would take them ! No pictures taken, so I will just give you the menu: Terrine of foie gras with Artisan bread (and I mean cooked that afternoon too) a rack of really fresh pork stuffed with dry plums, Porcini mushrooms as a veg and tiny potatoes cooked in foie gras fat. Forget about this salad stuff this was for pleasure and no guilt feelings. Then, some French cheeses and I do mean the traditional stuff , Camembert, Pont L'Eveque and Munster. My sister does not believe in putting her cheese in the fridge and I agree, since they eat cheese every day it is not a problem but for you guys it might not ring right, trust me the flavors are incredible and sooooooooooooooooo genuine. Dessert was a simple (for me anyway) chocolate mousse with a dab of fresh caramel sauce and raspberries. For the wine I had some Petit Manseng with the foie gras which I got from a small farm right out of the barrel and it was the perfect marriage for the foie gras. The rest of the meal was enjoyed with a middle of the road Bordeaux ( now I know I am home, really). The conversation was great and the end was just before midnight. No mess, no fuss, is there any other way ? If this is any indication of what life in Coarraze will be when I move back (I know some of you are not buying it) I am already excited and believe more and more that it will be the right move for me. Stay tuned, I'll be back .