May 25, 2012
It is indicative of the kind of week it’s been that I found this post in my drafts folder, where it had been waiting since Sunday evening for me to upload photos. So, without further ado, but with photos, here ’tis.
I am pleased to report the grill has survived the move. It works.
I have, unfortunately, lost the wire brush with which it gets cleaned, which will necessitate a run to Lowe’s to replace. And I burned a couple of bucks worth of squash via forgetting about them over too-high heat on the grill. But dinner was most excellent, nevertheless.
Child C and I have also run, by my count, nine loads of laundry today. A load of mine, two loads of NS’s, two loads of towels, four loads of hers. And I have another load of towels left, including towels I do not recognize. If you and y’mama ‘n ‘em have lost any towels, come on over and look.
Because it was going to be a busy day, I commenced with a good breakfast, with Child C, who had showed up on my doorstep about 10 a.m. with laundry. And, I hasten to add, I am happy to provide laundry amenities in order to get to spend a lazy Sunday with my baby girl.
April 22, 2012
Combine Mennonite tomatos, buffalo mozzarella and the annual Lobster Boil, and you wind up with a couple of good salads for weekend brunches.
It’s hard to beat the standard caprese, particularly when you have good buffalo mozz and greenhouse-grown tomatos. My basil plant isn’t established enough that I felt comfortable snipping leaves, so I sufficed with basil oil and the freeze-dried stuff.
I’m astounded at how much better buffalo mozzarella is than the supermarket stuff. It still does not touch the fresh stuff I had at the store in the Italian Market in Philly, but it was pretty wonderful. I had stopped by the Culinary District to look for a top to my blender — new damn blender, and I somehow lost the little glass insert that goes in the plastic lid when I moved. They didn’t have one, but they had buffalo mozz, which they have not had since the end of tomato season last year, and I snarfed it up.
It was delectable. The simplicity lets the tomatoey taste shine through.
It was good enough, in fact, that I repeated it today, with the addition of some lobster meat I’d extracted from the two I brought home from the Blues Society lobsterfest yesterday. (As an aside, that’s a helluva lot of work for not much meat, but damn, it’s good; the remainder is chilling in the fridge in anticipation of going in a mornay sauce later this week.) I thought about hollandaise, or garlic aioli, but wound up with sriracha mayo and sweet chili sauce; it was most excellent.
May 18, 2010
The above photograph represents both a damn fine dinner and a triumph over technology, the latter of which is why I’m posting it at 6:30 in the freakin’ morning instead of last night when it was fresh on my mind.
My almost-new laptop told me it did not have enough quota to save the photos from my camera, but several hours of effing with it, along with a restless night’s sleep and renewed determination, fixed that. I got yo’ quota, right here, uh-huh.
But this pasta…these capreses….this is worth blogging at 6:30 in the freakin’ morning.
March 26, 2010
I believe I may die. But if it’s tonight, I’ll go happy.
Have a friend visiting and sous-cheffing for me this weekend, so I’m taking advantage to cook some good stuff for a change. Tonight, it was a New York Strip, risotto primavera (ok, the peas were frozen and the carrots probably came from Mexico; deal with it), and caprese salads with the very first locally grown (in a greenhouse) vine-ripened tomato of the season.
And I repeat — have mercy!