25 years ago today, my PIC and I met at my place of employment at the time, where he proceeded to ask a lot of stupid questions 3 weeks into dating we professed our love for one another, and have never looked back. He is my rock, my love, my world
To celebrate this joyous occasion, we checked out a sushi restaurant on the ground floor of our friend’s building, and she joined us for a glass of wine.
We each had one of their in.cre.dib.le oyster shooters: oyster & sea urchin set in citrus-soy with salmon roe and quail egg bombers),
Very good quality fish — the shimaji in particular was very rich & flavorful, but probably the smallest sashimi cuts I’ve seen in a while. Then again, at $6 for 3 slices it was probably a decent deal, and we were pleasantly sated
Mahou Estrela was on tap, which we obviously had to try after @PedroPero pimped it to the moon. Very nice, flavorful lager with an unexpected maltiness, but probably best enjoyed on a sunny plaza in Spain.
Martini at home for dessert. Just one for me cuz my man’s gotta work tomorrow
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
682
Thank you! They turned out better than previous batches because I kneaded them much more in my mixer. However, I think I under proved them after shaping. At least, that’s what I gathered from a debrief with my MIL by text
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
683
I was going to say the same to you, especially the green beans.
Korean cooking from “Koreatown” cookbook - Jjajangmyeon - fresh udon noodles with stir-fried diced pork belly, carrots, yukon gold potato, zucchini, red onion, garlic and ginger in a sauce made with chunjang, noodle water and little bit of sugar.
No pictures. Just imagine…
• ‘Starter platter’ in the tavern. Deep fried everything—wings and drummies (definitely over cooked), breaded mozz sticks (good seasoning), huge onion rings (greasy, but good) all served with a spicy bbq sauce, a hot ‘wing sauce’ and a ranch sauce. This was the first time I’ve had an appy like this. Demolished because we were starving. It should have served us as the meal, with a side salad or veg. But noooo!, we went next door to the restaurant and worked our way through
• two beet salads (sliced beets, spinach, candied walnuts, shredded bacon pieces, chevre, minced apple, halved red grapes and an orange vinaigrette. Good portions and very tasty, tho I had to remove the spinach tails, myself. I liked the small dressing pool on the bottom of the huge plate with the greens and the other ingredients on top. No dressing drenched salad. Then there was
• Chicken linguini with sous vide chicken, roma tomato, parmesan and Alfredo sauce. Perfect, with lots of chunks of tender chicken. Added to this feast we ordered…
• Mushroom Gratinée was button mushrooms in a gruyere, crouton scallion, garlic, Spanish chorizo and sherry bake. My favorite of all their dishes. It’s an appy and I always order as an entrée. There were…
• soft, garlic scented rolls and lotsa whipped butter.
This birthday dinner for the roomate was topped off with two enormous chocolate cannelloni from the dessert cart.
$140 for two, no alcohol, with two very generous tips.
This is our go to venue for celebrations because we make an overnight of it and do a lot of soaking in the hot springs between meals.
Another soak this morning and then on to breakfast!
Have you tried Trader Joe’s frito knockoff? I prefer it. Somehow slightly less salty. Also re apples, if you can find any, we are growing a variety called ashmeads kernel that is very apply! Hard, crunchy, sweet tart, delicious. Smallish brown apples.
Haven’t tried the Fritos - maybe in a couple of weeks when I’m down near there, I’ll stop and get some to compare!
As for the Ashmeads Kernel apple - there’s one I’ve never heard of! Originated in Gloucester, MA, so a for that. From descriptions of it (“The Ashmead’s Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character”), I’ll give that two ! But I don’t think anywhere close to me has them. Looks like a late October harvest - hope the harvest is good for you!
Oh, it had me at the first taste. All those different ingredients just came together so perfectly. The croutons were 1/2" and smothered in the cheese and sherry mix and the chorizo was minced so small and that added such a subtle smokiness. The 'rooms were the so small and well trimmed. I’m going to experiment!
I LOVE Ashmead’s Kernel apples. There’s one orchard I know of in the Hudson Valley that grows them and I always try to visit during their prime. Such a great flavor and texture. I love their funky golden skins, too.
3 weeks into dating we professed our love for one another, and have never looked back. He is my rock, my love, my world 
"Hold my hand, my heart and me forever"
for that. From descriptions of it (“The Ashmead’s Kernel apple is medium size, golden-brown skin with a distinct crisp, nutty snap. The fruit explodes with a champagne-sherbet juice infused with a sugary and sharp character”), I’ll give that two 
