It’s been a hella week. With a high probability of canceling some PTO time next week because I’m just too damn busy at year end. Extra shit keeps happening preventing me from getting done what I need to be doing. Which means I’ll lose a couple of days because of the limit on what we can roll over to next year. I might be able to get special dispensation. We’ll see.
Went with my Friday night standby: steak tips with Ballymaloe steak sauce, baked tater with TPSTOB and sour cream, and roasted Brussels sprouts.
Mrs. P made an awesome duck leg confit salad with blue cheese, delicata squash, toasted pine nuts, and arugula among other ingredients. She also made a crispy duck leg confit for me It all went great with an excellent red blend.
I made more sausage dressing because i still had stuff left to make it and i never really get enough. Egg for each of us, and a side of chopped kimchi to mix in for me - went surprisingly well with it - added a bit of sweetness (much like the cranberry jelly) and heat.
And it’s still amazing how a full fry pan of 2 large thinly sliced onions can reduce to about a bit more than a cup’s worth for restocking the freezer with small containers for later use.
We had another excellent dinner at Bloom in Verona. Besides the usually awesome bulgogi tacos, escargot in mornay sauce, and crispy fried chicken with ham and crispy truffled fries, I enjoyed an outstanding Korean style rotisserie chicken with kimchee fried rice, cheesy corn, and fresh rosemary, that came out in a sizzling cast iron pan. The chicken was nice and juicy. It all went great with an excellent red zinfandel. There were plenty of leftovers.
Cheese and salad night to the rescue on a stormy Saturday. My new twist here is a green salad with apple slices and pomegranate seeds. The light, fresh flavors of the salad nicely balanced out the richness of the cheeses.
What a treat to sit down to a cozy, easy meal while the wind howled and the snow lashed outside.