Had my first live audition in two years this afternoon and got home late, so needed a strong drink and a simple meal! Inspired by the recent Manhattan thread, I made Manhattans with Redemption High Rye Bourbon and Martini red vermouth and enjoyed the first one while I threw a flank steak on the griddle and reheated the last of the Tday vegetable sides. Currently enjoying the second Manhattan and considering a third for dessert!
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What are you auditioning for, if you don’t mind saying? I used to be in theater, like 20 years ago, or more, and I miss it…
I’m an opera singer, or at least I was before covid killed the industry! Things are finally picking back up but it is slow going, and omicron has everyone worried we’re in for more cancellations. I’m fortunate to have a side career outside of music that was unaffected, but many musicians depend on teaching to supplement their performing income and that also took a major hit. Crazy times we’re living in!
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Wow, impressive. I’ve known two opera singers and know the dedication it takes. Hopefully things will get back to normal soon for you, for all of us.
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On a bridge not far from my home, the holidays lights is there all year round. I suspect the city did some calculation and concluded that the price of paying LED lights + electricity is less expensive than asking guys to come to install and uninstall each year. 
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I made “sorta” Donburi by cooking sushi rice in leftover ramen broth and reheating the turkey and chicken in homemade teriyaki sauce. Plated up with CSA lettuces, sauteed radish greens, lightly pickled radishes, jammy marinated eggs, Sriracha mayo dressing, and some homemade kimchi.
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Orange meal!
Pasta with cod liver, with grated mullet bottarga, trout carviar, feta and red Kampot pepper. Grate carrot with ginger, seasame oil, fish sauce and black vinegar.
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This started out as a roasted squash soup with tahini and miso but I had some leftover sauce from a TD sweet potato dish that I threw in for good measure. It had a similar vibe - miso, ginger, rice wine vinegar, and sesame oil. I added a swirl of pomegranate molasses for some extra zip.
Served with baked hummus with roasted tomatoes, cinnamon and tarragon. I stole the hummus preparation from one of our favorite restaurants.
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Had some business in Atlantic City so I went down last night and stayed at Oceans Casino/Resort. This was not my first time staying on the property but it is my first fine dining experience. My son took the ride and initially I planned dinner at my favorite The Knife and Fork but time restraints changed that so we stayed in the property and went to America Cut the signature steakhouse of Ocean resort.
Split a wedge salad
Also split the tomahawk rib eye
Mashed potatoes
Bernaise
Stoli Martini to wash it down
Fun night caped off with a winning night at the tables!
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Wow, yum!!!
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oh MY… i’d KILL for that pasta dish!
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I’ll look for it when we’re in Paris in January.
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oh wow! i wonder if it’s like ankimo - monkfish liver… never seen that before.
Never tried ankimo, from the photo, looks more meaty to me. Foie de morue is more tofu like in texture (slightly more firm), very delicate.
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I made old skool lentil crunchy tacos with homemade salsa, sour cream, lettuce, and avocado mash. Mixed greens with creamy Tajin-lime dressing on the side. The lentils were amped up with beef Better than Buillon and some ranch dressing mix - no apologies!
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I LOVE ankimo. I had it once many years ago and ask for it at every Japanese restaurant we go to. Most of them look at me like I’m crazy. Every once in a while a place will have though its never on the menu.
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ankimo is pressed monkfish liver, so yes, more compacted, “meaty”.
that sounds wonderful!
i’m a huge fan, too, and so spoiled i hate to admit that after getting it every single time my sister & i had take-out sushi (about once a week during the first year of the pandemic), we stopped ordering it this year… maybe time to start up again. it’s great stuff!
