Chef Salad it was. Leftover assorted Spanish charcuterie, regular old ham, manchego and cambozola, hard boiled eggs, Grillo’s pickles, olives, shallots, sauteed zucchini, and heirloom tomato, in a shallot/dijon/oregano vinaigrette. Toasted brioche on the side.
I prefer Thousand Island on a Chef’s Salad (even though Blue Cheese is my first love) - goes well with the salty meats/cheeses. Plus I worked in various coffee shops for years in my yute and that was the standard. But we were out of sweet pickle relish and the BF said he didn’t want TI anyway. Blue cheese would have been too much, IMO, with the cambozola. Hence, vinaigrette. It was a good choice.
We enjoyed some excellent takeout from Pete’s Meats and Grill including some awesome pastrami egg rolls, pastrami short rib loaded fries, smoky pulled pork sandwich with frizzled onions and pickles, among other things. It all went great with an excellent French red blend.
Tonight was a compilation of things I did not cook - some needed significant adjustment to make edible.
Mushroom ravioli in a truffled sauce (frozen), a bag of sauteed mushrooms (also frozen). I remembered this being much better the last time… needed to redo the sauteed mushrooms with some vermouth and more seasoning, added the soupy sauce from the ravioli in to reduce further, and then reheated the ravioli in the resulting thick-with-mushrooms sauce.
Starter was much tastier - zucchini “carpaccio” with salt, pepper, chilli, lemon juice, olive oil, and cheese. I normally would grate parmesan over this, but I have shredded “piza toscano” left from last week, so I used it, and it was really good! I could have eaten a whole (giant zucchini) - I ate half, though. More tomorrow.
Last night I had the ravioli (which were much worse, pre adjustment) with a seared (half) ribeye (that had been cooked sous vide and frozen). Also finished the creamed greens (kale and brussels sprouts) with that. Steak was super.
Had the other half of a delicious yellow heirloom tomato with some mozzarella and castelvetrano olives. Decided I didn’t like the olives in there, so I ate the rest and left the olives for a salty snack at the end.
Cucuzza Bread - Moist and did not fall apart ( I ate a slice)
Per loaf- 2 cups of squeezed Cucuzza, apple sauce, light EVOO, 1/4 cup sugar, flour , baking soda, baking powder, cinnamon, nutmeg and vanilla.
Wishing supermarkets still taught the young’uns they hire as baggers how to pack a grocery bag properly so things don’t get squished. Vegetables do NOT go under a large jar of peanut butter. And standing things up will help fit more in the bag.
Watching the guys from a tree service cut branches off trees in my complex, and then toss them in the woodchipper, Fargo-style. The boyz didn’t like the noize.
Taking a brief nap after the noize was done.
Not a bad day.
Dinner was sauteed shrimp with saffron cream sauce on Basmati rice with steamed asparagus alongside (the butter from the shrimp saute drizzled over the asparagus).
Well, something threw my stomach off and i don’t know what it was.
Didn’t eat (other than a cup of tea) all day, and ended with chicken soup two ways - the broth from poaching a few days ago, plus rice, potatoes, and shredded chicken, and then a few frozen dumplings in the broth for “wonton soup.” Homemade broth is so flavorful.
Feeling sorry for myself, so I am baking a tiny cake - a one-bowl citrus “pound” cake. Smells wonderful, though I may wait till tomorrow to eat it.
I am sure this time is bittersweet for you but you have such wonderful things to look forward to together. Can’t wait to see the pictures. Are you having the reception at the JBJ Soul Kitchen?
- one small potato and one small sweet potato. With chipotle aioli.
The boyz didn’t like the noize.
