I found jars of sixty’s era cardamom pods in mother’s spice cabinets twenty something years ago. They were still viable and into 2020! Makes me wonder about saving ancient seeds. We also found a zillion bags of small nails in small bags that pop would bring home from the hardware store and I guess, lose. An excuse to get out of the house on the weekend, besides getting a hair cut, was buying nails at the hardware store.
I had long straight hair when I was young, up until I graduated high school. Then I got it cut to shoulder-length as it was more “appropriate” for a business setting (I was going into Katharine Gibbs School for secretarial training). Little did I know I’d have preferred to keep it ponytail length throughout my life. Oh well.
But no - scallops would still be on my menu as often as I’d get down to Wegmans. But you’re right - probably a bit less often.
Yeah, when I DID have long hair, I think it was trimmed only every 6 months or so.
And my haircut/scallops became a thing when I moved further north but my hairdresser stayed in the general area where he always was. So I drive from my town near the NH border down 93S to Reading, MA, then down to Burlington, MA on 95S/128S for Trader Joe’s and Wegmans) and then up yet another two highways (Route 3N and 495N) to get home. I “drive a square” on Haircut Day. LOL
Hey, gas is expensive. Make the most of those trips out! I wish my hairdresser stayed in one place. She’s moved 4x since I started seeing her, and each time further away. I didn’t follow her to the 3rd and 4th place bc the 3rd, she had a co-stylist during covid who wouldn’t wear a mask, and the 4th was just too far away.
Pan roasted monkfish loin with roasted carrots, leeks, and turnip in spiced pot au feu broth. Inspired by a red snapper recipe in the Le Bernardin cookbook, but I ended up kinda doing my own thing by the end of it. There’s also some rice noodles buried under there!
I made gochujang-apricot meatballs with steamed rice, sauteed shredded CSA Brussels and sweet potatoes dressed with nuoc cham, roasted peanuts, crispy shallots, and crispy jalapeños, and ponzu-dressed cucumber salad.
Today was a bad day. I report to a new manager who doesn’t seem to like me for some reason (constant barbs and sarcastic remarks thrown my way), an impending strike and not much information being provided by my union and a whiny coworker that’s 37 going on two. And it’s only Monday Thankfully I made a favourite dish this evening - risotto with sundried tomatoes and asparagus. There was a martini involved.
Asparagus and steak salad, inspired by a link from @tcamp. I cooked the steak and asparagus on the grill, served everything on a bed of fresh baby spinach, and drizzled it with an Asian-inspired vinaigrette.
The vinaigrette was a hybrid starting here, along with a healthy dose of Dijon, as called for in the original recipe.
This was sooo good! Really delicious and a great use of seasonal veggies. I’ll happily make it again.
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ly! I’ll have to find a way around the NYT paywall.
Bless you! I’m going to try it tonight along with boilng some shrimp in the pasta water.
Thankfully I made a favourite dish this evening - risotto with sundried tomatoes and asparagus. There was a martini involved.
