Yesterday afternoon I had to go to work for a couple of hours to help prep for the new menu that came out.
As a result I got some pretty good stuff – 2 packs of sweetbreads and a quart of sauce Robert. At the moment I’m blanching/poaching one pack of the sweetbreads for dinner tonight (I’m doing the recipe from Susan Spicer’s cookbook, which we had on our last night in Chicago at our friend Brian’s house).
I currently have no plans for the sauce Robert and other pack of sweetbreads, but am sure I’ll be able to figure something out in the coming weeks.
Red Devil in the Kitchen 
Want to come to Raleigh and teach me how to prep and cook sweetbreads? 😉
I could do that with the 2nd pack.