My friend finally got the last of his traps hauled and showed up with four lobsters, cooked and picked. Last ones on the season. I love these winter lobsters; I think they're the best. It's always been my feeling that you can't really improve on a plain lobster — a bit of mayo and a traditional New England top-opening hot dog roll is all we needed. A nice cole slaw with chives and a delicious Pinot Noir rounded out the meal.
Sat 27 Jan, 2018 04:20 pm
not sure what it's going to turn into but it smells really good
sauteed an onion, threw in corn and black beans
next in - the leftovers from last night's Ethiopian non-veggie platter - some beef, some chicken and some lamb
I just snacked on the leftover injera - it had sopped up some super-spicy juices and was delish
Wed 7 Feb, 2018 07:57 pm
We just got home from dinner, went out for Mexican food. This one place we like usually has a different soup every night. Tonight it was a roasted tomato basil soup and boy was it delicious. The kids loved it. I’ll have to find a good recipe and make it at home sometime.
I'm starting off with a green salad with a little left over rotisserie chicken mixed in.
Who knows what will come later.
Tue 20 Feb, 2018 05:14 pm
yogurt french toast with regular maple syrup and smoky bacon maple syrup and orange juice drizzle
Wed 21 Feb, 2018 07:45 am
I did my first 24 hour sous vide — a grass fed chuck roast cooked at 130º. It turned out way better than I expected; even having read all the hype I was unprepared for the combination of excellent flavor and succulent tenderness. The meat still held together, like a steak and even the fat was delicious. My wife prefers an oven roast where the meat practically falls apart so I guess next time I'll cook one for 36 hours and throw one in for me 12 hours later.