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Feb. 14th, 2013 11:38 pm
cathyn: (Johnny!)
Valentines day started like most others. Kissed my wife and made her brekkies in bed. Packed her lunch and sent her off to work. Looked for a job for a couple hours, and fielded a few calls from recruiters, at least one of which sounds promising (wish me luck). At 10AM, I dumped 1.5 cups mixed dried cherries an cranberries in a pan and boiled them in sweet white wine, and let them cool. At 10:30, I roasted two heads of garlic for 30 minutes. Folded laundry, ran the dishwasher, and looked for more jobs. Oh, yeah, FUCK FARMERS INSURANCE*. At about 3PM, I made couscous with cranberry juice, and added the wine-rehydrated cranberries and cherries. Meanwhile, I sauteed half an onion and a whole shallot in a thimbleful of olive oil. I mixed the couscous into the onion mixture, and painstakingly extracted the roasted cloves of garlic from the heads, and added them to the proto-stuffing, which had been cooling on the stove. I then cut two strips of bacon into .5" slices and dumped them raw into the stuffing. I then realized when I was packing the ducks, geese, and cranes I'd shot last fall, that I failed a bit on the sorting, and had put two crane breasts in with four goose breasts. I pocketed them all anyway, laid a fresh sage leaf on each one, wrapped a strip of bacon around each breast, laid them in a pan, poured on a little red wine, covered with foil, and popped the pan in a 325 degree oven.

When the lovely wife texted me to say she was on her way home from work, I started on the veggies. Sauteed a single coarsely chopped leek in another thimbleful of olive oil, heavily salted this, and added pignoli. When the leeks were a little soft, I added two chopped broccoli crowns, and a bit of the same white wine I'd used with the dried berries, covered the pan, and let the broccoli steam in the wine. When the boiling sound became a frying sound, I tossed everything to get the leeks intermingled with the broccoli.

By now, the crane had been braising for about 90 minutes, the broccoli was ready, and the wife came home. I served dinner, to the roaring adulation of the crowd. Well, crowd being me, her, and the much-yowling Mr. Cody Cat, who was appalled by the lack of crane breast he noticed in his bowl while we were so obviously enjoying food meant for kitties.

After dinner, I baked cookies, and we settled in on the couch and watched one of the most romantic Valentines day movies of all time, Rocky Horror Picture Show. That's how we roll....


* About Farmers. I updated my resume and contact information on CareerBuilder two days ago, and noticed that I had never made my information searchable, so I changed that. For less than one day. Within hours of making my profile searchable, I started getting emails suggesting that a job that perfectly matching my qualifications was available, and that I should send my resume immediately if I wanted to be considered for a position in the fabulous and exciting world of Insurance Sales. After the first two emails, I went to my profile on CareerBuilder, and made it unsearchable again. Since that time, I have received, on average, one email of this nature per hour from Farmers, and they've started robo-calling my cellphone. Very creepy-stalkery, too. Can't find any information about the phone number online, so I call back (the first time) to see who called me, because, after all, it could be someone looking to hire me. The robot picks up and says "Hello Cathyn, Farmers Recruiting Center has recorded this message especially for you..." Motherfuckers. Thanks, Farmers, for making an entire career website useless to me, by abusing the features that might let employers actually looking for a Project Manager, so I turn them off entirely. Goddamned assbags.
cathyn: (Johnny!)
Yesterday, my love and I spent most of the day in formals, 1910's era dress for her, tux and tails for me. There was even a costume change, it was perfect!

First we attended the wedding of Karen and Chaz. An outdoor affair at the Rengstorff House, it was gorgeous. The scenery was complimented by the number of attendees who dressed appropriately, as the wedding had a mild steampunk theme. The food was AWESOME, and the company was even better!

Around 5:30 we departed to travel to our next destination:

Last night we attended the "Last Dinner on the Titanic", which rumor has it served the same menu as the ship did. For reasons quite a mystery to me, the organizers of the event came and asked me specifically to offer a toast. I don't know why. At 9:19 PM, the band ended a song, and my great good friend [livejournal.com profile] zoccolaro called the assembled guests to order and exactly 9:20PM I spoke, noting that it was at that exact moment 100 years ago that the stern of the Titanic slipped beneath the waves. I called for a moment of silence, and then offered a toast to the bravery of the crew and passengers who helped the survivors onto the lifeboats, the survivors who had to struggle on, and the victims. Apparently the ballroom we were in got a bit dusty right about then.

We got tired, went home, and I dreamed.

A friend owned a sandwich shop. He had been called away for some minor emergency, and I jumped behind the counter and began making sandwiches. I am very kind, and instead of rushing through things and slinging out orders quickly, I'm customizing the food, chatting with the customers, and falling way behind. The fresh out of the bar rush had started, and I was getting stomped. Fortunately for me, one of the first of the bar crowd to come in was my friend Morris. He saw the situation, jumped behind the counter, and we started hammering out orders. At some point we caught up, and a couple others came behind the counter, and we started playing around in the kitchen, as talented chefs will do when presented a clean professional kitchen and a well-stocked pantry. We then started COOKING. And drinking.

We were tossing out crazy stacked up appetizers, split lobsters flambe, all sorts of stuff, dozens of dishes, created and set out for anyone to try. It was fantastic.

Note that no-where in here did I say anyone at all was doing dishes.

It was at this point that I dreamed we kinda fell asleep in the restaurant, and were awakened by my friend the sandwich-shop owner returning to the mess we'd made. Wow, ugly scene indeed. Fortunately I woke up, and in miracle of miracles, didn't have to wash any dishes!

The reason this stuck so firmly with me is as I was waking up, Morris was telling me, quite stridently, that even though I was waking up, I should not forget the dish he'd invented. Maybe this dish exists in reality, I haven't checked in any of my books. Maybe I saw it on TV, but I'll bet not. This is Morris' Lamb and Marrow Bones, which may even be able to be prepared here on Earth:

Take cubes of a tender cut of lamb, put them in a large steel bowl with salt, flour, pepper, and toss them to lightly and evenly coat the meat with the flour and spices, being careful when adding the flour to make sure they just get a light coating. Then deep fry the lamb chunks until the outsides are crisped, trying to time it so you get crispy outsides and warm tender insides. Set these aside. Cube up potatoes to roughly the same size as the lamb chunks, salt and pepper these, and mix about them with the lamb chunks to roughly even volumes, so you end up with a 50-50 lamb-potato mix, and place these in a big deep casserole, filling it to within an inch of the top. On top of these, tightly pack marrow bones, cut 2" thick, so the tops of the bones stick up out of the pan like little chimneys. Bake this forever, until the marrow has rendered, leaving succulent lumps in the bones, but much of their oily goodness has mingled with the lamb and potatoes, infusing everything with that creamy marrowy loveliness.

There you have it. In the dream he made this dish, didn't actually serve it, so I don't have any instructions on how one would do so, and I don't even know if the marrow would render in the way mentioned.

Perhaps it would all melt, and you'd be left with empty chimneys?

Perhaps it wouldn't melt right at all, and you'd have a pan of perfect marrowbones sitting on top of hard dry overcooked and ruined lamb and potatoes?

This seems to be an encapsulation of many of my marrowbone fantasies, in that I love their flavor and creaminess, and how that would spread to other foods, I love digging the goo out of them, I love lamb, I love well seared meats, and I love how potatoes sometimes act as flavor sponges, and think lamby marrowy potatoes would just make my heart sing, sing the song of the joy of hardened arteries.
cathyn: (FoodPorn)
I have in the past opined that after the gong sounds, Tetsujin and Chosenjah walk away to be interviewed by Otah-san, and the completed dishes are rolled away for Tasting and Judgement, they should re-start the clock, and just given what the two chefs have left behind, I could make a competitive set of dishes. I AM IRON CHEF WHATEVER'S LEFT!!

Today my lovely wife said she might want cookies. She asked me what kind of cookies I'd make if I were to go to the kitchen. I gave the ingredients on hand a good thinking over and said "Coconut Date Cookies". We're out of chips, the only chocolate in the house is Abuelita, and there wasn't much else. She decided against cookies, and I put it out of my mind.

Twenty minutes ago, in response to me whinging about wanting ice cream, she whispered "I want a cookie. Just one." "OK." says Your Humble Narrator, and toddle off to the kitchen, her words "No coconut, please..." hanging in my ears.

ALLEZ CUISINE!

IRON CHEF COOKIES OF LOVE!

1 stick Butter
1 Egg
3/4 cup Brown Sugar
1/2 tsp Cream of Tartar
1/2 tsp baking soda
1 tsp Real Vanilla Extract
1/4 tsp Kosher Salt

Pre-heat oven to 375°. Start with the butter and your blender, creaming the butter, add the sugar and keep creaming, the sugar, etc., until all ingredients are creamed. Mix in:

1/2 cup coarsely chopped Dates (Medjool, Deglet Noor, whatever you have on hand)
1/2 cup coarsely chopped Maraschino Cherries *
1/2 cup Sliced Almonds

Get these mixed in thoroughly and add:

1 3/4 cups Flour

Stir/fold this in as gently as possible, we're making cookies, not bread.

Spoon the dough onto a parchment covered cookie sheet and bake at 375° for about 10-12 minutes, remove to plate and serve to deeply appreciative spouse. Makes 12-15 cookies, it's a small recipe, designed to not fatten me up by putting four dozen cookies in front of me.


* Hey, we had a cocktail party last night, and the jar was just sitting there. What's an Iron Chef supposed to do?
cathyn: (FoodPorn)
[livejournal.com profile] lifeofglamour had to go to another meeting in LALALand today, which very suckily means getting out of bed at 0430 to shower, eat, and get caffiened-up for the day, before dropping her at SJC before 0600. It also fortunately means that since it's in LA, it is totally conceivable, and in fact always results in, her flying home later the same day, and sleeping in our bed, right beside me. This is a Good Thing, I assure you.

It does make for long days, and much exhaustion by the time the dinner bell rings, and a great gob of indecision between us as to what to do about food. Tonight we had a discussion that went kinda like this.

Her: What's for dinner?
Me: No clue. What are you in the mood for?
Her: No clue. What do you feel like making?
Me: No clue. I was hoping you'd have an opinion, so I wouldn't have to decide.
Her: OK. What do we have in the house?
Me: Blah blah men talking blah.
Her: OK. Can you make salsa from that?
Me: What?!?
Her: Salsa. And broiled salmon. That's what I want.
Me: {Dead silence as the gears slowly cogitated upon the concept}
Her: What's that smell?


We stopped at the grocery store and bought the salmon and the salsa ingredients not already in the Kitchen of Glory, and whipped up a little something like this:

2 poblano chiles, roasted, peeled and seeded, chopped coarsely
2 serrano chiles, chopped finely
1 mango chopped coarsely
1 papaya chopped coarsely
1/2 vidalia onion, minced fine
2 avocados
3 large tomatoes chopped coarsely
handful of fresh cilantro chopped coarsely
4 cloves garlic, minced superfine
juice of 2 lemons
salt, pepper

Chop the stuff in the finenesses listed, and put in the bowl in more or less this order: Tomatoes, Onions, Mango, Papaya, Chiles, Garlic, Cilantro. So the Avocado wouldn't have even the tiniest chance to oxidize/brown, I first sliced the lemons and set them aside, then cut the avocados, scored them inside their skins, scooped out the results into the big mixing bowl, and immediately squeezed the lemons onto them, through a strainer to catch the seeds. Start stirring, add Salt and Pepper. Get it kinda evenly mixed and you're done.


Before chopping the first thing, turn the oven on to BROIL. Make the salsa. Line a shallow baking pan with foil or parchment, for no other reason than easing clean-up. Place the salmon fillets skin up (you won't be turning them), salt and pepper the skin (mmmm Crispy Charred Salmon Skin), place these in the broiler until they're done, a little rare-ish. The skin will be fairly crispy, almost burned.

Plate these, and GENEROUSLY cover with the Salsa.


Enjoy, possibly pairing the dish with a nice Lambrusco, which will hold up well against the bold flavors without being overwhelmed.


The above recipe, as with all recipes published here and not otherwise credited, is an original creation of Cathyn McKenna, who reserves whatever passes for copyright.
cathyn: (FoodPorn)
The wonderful [livejournal.com profile] compassstarlady and her fantastic husband came over for dinner. Tonight's simple menu consisted of:

Duck Confit Rissoto (thanks [livejournal.com profile] j_i_m_r!!)
Baked Tomatoes stuffed with Duxelle and Jarlsberg cheese
Broiled Pork Chops (Simple, but not overcooked!)

Paul brought a FABULOUS red wine, which has risen to the top of my Best Red Wines list, replacing 2002 Cline Cellars Ancient Vines Mourvedre, which up until tonight was the finest red I'd ever had. I don't have the bottle handy, so you'll have to wait til later to find out the name of this mysterious contender, but really, when you learn its name, you should go buy a bottle or six. Trust me.

Dessert was the weak point of the evening, store-bought cherry cheese cake. Not cheesecake, spongy baked cake, with delightfully sweet/tangy/salty sour cream/cream cheese frosting. With cherries. Yummy, but still store-bought, so it didn't really go along well with the rest of the home-made goodies I served.

There are no pictures, as the delightful repast was demolished by the gleeful guests.
cathyn: (FoodPorn)
The lovely [livejournal.com profile] lifeofglamour and I are driving around today, and found ourselves at the corner of Campbell and Winchester. Off to the side was a sign for PSYCHO DUNUTS, who promise their coffee will shock you. It being early afternoon, we decided afternoon coffee was in order, so drove around a bit, then returned to PSYCHO DONUTS.

Totally the right decision.

It's a regular shop, but with a small padded room off to the side for photo-ops, and the girl behind the counter was wearing an old-skool nurse's uniform. Eclectic art (all for sale) covers the walls, and the flat screen tv is showing Weird Al videos. Then there's the donuts. Big donuts. Big unusually shaped donuts. Triangular "Feng Shui" donuts with green tea icing sprinkled with chocolate chips. Big square "Manic Malt" donuts with slivers of malt balls stuck to the top with chocolate icing. Huge triangular "Strawberry Fields" donuts with strawberry icing, sliced strawberries, and strawberry Pocky on top. Filled, glazed donuts with dead guy faces drawn on next to filled sugared donuts with dead guy faces drawn on. "Headbangers" and Headbanger's Ugly Twin Brother" donuts.

Sadly we were too late to get the donuts with Cap'n Crunch with Crunchberries (CALLED "CEREAL KILLER"! WHAT'S NOT TO LOVE?) iced to the tops, which seem to go very fast, but we took a couple of cups of coffee (not "shocking", but absolutely the best coffee I've ever gotten in a donut shop!), a Manic Malt, and the BIGGEST FRITTER EVAR with us. But wait, it gets even better. It was an Apricot Fritter! Nothing here was normal, but everything was fantastic, monster donuts, A.B. Normal dounts, PSYCHO DONUTS!!!

EDIT:

HOLY CRAP! THEY HAVE A WEBPAGE WHERE YOU CAN ORDER DONUTS FOR PICK-UP OR DELIVERY!!!! I LOVE THIS PLACE!!!!!!!
cathyn: (FoodPorn)
...Made mayonnaise. It came out good. I knew it would.

Continuing to be inspired by St. Julia, I decided a few days ago to make Pate du Canard en Croute, which was the last dish Julie cooked in "Julie and Julia". Watching the movie I had one of those moments like in every movie with sword-play, you know, the "I could take him" moment. Julie was preceding with trepidation regarding boning a duck. I said aloud (having done it before) "Psh, that's easy, I can bone a duck!" To which [livejournal.com profile] lifeofglamour said "I know you can." Her faith in my skills inspired me to buy a duck yesterday, and at 12th Night this year, we will have a dish to snack on that should wow any who see it.

What's all that have to do with mayonnaise? Well, there's some back story here. Like many people of my age, we grew up watching St. Julia as our mothers (and of course sometimes our fathers) learned to cook from her. This as one might expect lead to many of us learning to cook or at least be very open to Culinary Adventure. In my kitchen hang photos of St. Julia and my mother, paying tribute to the two people without whom I'd never have taken up cooking at all. While I'm not going to take Julie's route of cooking everything in Julia's book in a year, I feel the need to expand my skills by learning what I want and think [livejournal.com profile] lifeofglamour would enjoy. Mayonnaise is a special challenge for two reasons. First, every time it is mentioned, my lovely wife says "YUCK! Mayonnaise sucks!" (having only ever had the kind from the store, which is hardly the same thing) and second, my mother often and rather vociferously commented on how terribly difficult making it was. For these two reasons I was convinced that I needed to master it, so that I could do something mom thought was hard, and so I could give the girl a chance to legitimately hate mayo.

So I made some, directly from Julia's recipe, which I won't post here, just buy the book already if you don't yet own it. [livejournal.com profile] lifeofglamour loved it, dipping her brussels sprouts in it with glee. I thought it was ok, owing to the oil I used, olive oil, pomace grade to be exact*, which really has a bit too much flavor for mayonnaise. There will be another batch made, with a much lighter oil, much of which will end up getting converted to one of the flavored sauces and served with the Duck dish on Saturday.

All in all I am pleased with the mayonnaise experiment, and in a few days will post the full report on the Canard.

Also, in an entirely unrelated note, a lovely Daddy Long Legs spider has taken up residence on the back of my flat-screen monitor, and every so often pops her head around to say "Hi!' It's quite cute.



* Please do not take this as an invitation to try to talk me into buying/using "Extra Virgin Olive Oil", I don't care to hear it. I have tasted dozens and dozens of olive oils, of many grades, and after exhaustive study, have determined I prefer the taste of the pomace grade, as it actually has a taste. Extra virgin tastes very very bland to me, and if I need oil with no flavor I save money and buy cheaper oils.
cathyn: (FoodPorn)
Part of how my sweetheart eats involves leaving out things that have been processed beyond recognizability, part is eating smaller portions more often, and then exercizing hard to keep a good balance, and part is eating delicious food, even if the ingredients are "bad" for you, just reducing either the amount of "badness" per dish, or eating *much* smaller portions of "bad" dishes. I invite her commentary here to confirm wether I really am getting it or not.

With these ideas in mind, I reworked an old stand-by to be both delicious enough for her to eat, and healthy enough for anyone. Without any further ado, I present you with

Click for the recipe! )
cathyn: (FoodPorn)
Listen my children to the breakdown of tonight's culinary trip down Deliciousness Lane.

Tonight I made macaroni and cheese.

Do I detect confusion? Perhaps a little gnashing of teeth? What? You already know how to make macaroni and cheese? Hmm. Do you know how to make the deceptively yet accurately named Three Pan Macaroni and Cheese?

Yeah. Didn't think so. Especially since I just invented the dish, and then named it between the stove and computer, oh my beloveds.

This recipe begins as all good recipes do, with a pan, and some Bacon, finely minced for this iteration. Fry the bacon gently on medium low heat to render out it's glorious PORK FAT, which you will use later. Out of my freezer yesterday came a nice package of Boneless Veal Cutlets and some Deer Steak. While the Bacon was rendering, I placed these thin slices between two sheets of waxed paper (worry not, Saran Wrap works excellently in this capacity if you have no waxed paper), and beat it rather thoroughly with the flat side of my meat tenderizing hammer, until the slices were less than 1/8th inch thick. I pulled back the paper, Salted, Peppered and very lightly dusted the cutlets with Flour. For ease of handling, I then replaced the paper, and flipped the meat as a unit, and treated the other side in the same fashion, returning the paper when done, and hammering it some more, to set the flour in the surface of the meat. I had to do this in a few batches, and when done I cut the large thin pieces into small bite-sized pieces and set them aside.

I removed the Bacon from the PORK FAT and set it aside as well. We waste little in this kitchen. Into the PORK FAT I added some Ghee, and fried up the floured meat slices, not all at once, of course, in batches that just covered the bottom of the pan without overlapping. The thin slices took about two minutes on a side.

In the second pan, I started some water heating to cook the approximately 2/3s bag of Wide Egg Noodles I intended to serve the meat and sauce over.

Oh, yes, dear ones, the sauce. In pan number three (see, I told you the name was accurate) I melted a teaspoon of Ghee, and dropped in about two ounces of Gorgonzola Dolci (a young un-aged cheese with a delicate sweetness not in evidence in a well aged and molded Gorgonzola), somewhat less than two ounces of Spanish Cabrales Cheese, and about four ounces of Gorgonzola, giving me a delightful blend of three robustly flavored blue cheeses, along with a little Flour to help it melt (a tip gleefully stolen from Alton Brown), and some Milk to thin it up just a bit. When all the cheese was melted to a nice smooth sauce, I added the Bacon I had saved earlier.

When the Noodles were done, I drained them and added about a cup of Frozen Peas to their pan, and then put the Noodles back, to cook the Peas without overcooking them, added the Deer and Veal pieces, and covered with the Blue Cheese and Bacon sauce, got myself a bowl, and came to write you, my faithful readers.

The only flaw in this cunning plan was failing to follow Saint Julia's first rule of cooking, "Every good recipe begins with two glasses of wine, poured slowly into the cook", which I will remedy now.

I am required by law at this point to ask "WHO'S YER DADDY?!?"
cathyn: (FoodPorn)
Went out for dinner last night to the previously reviewed and widely acclaimed Sushi Ichiban on the corner of Coors and Alameda in Corrales, NM. Had a nice normal dinner, but there were two stand out items. Well, three. They had toro, one of my favorites. The quality last night was very good, probably 8 of 10.

They also had "Monkey Balls". Obviously, with a name like that, how could I not order them? They were button mushroom caps, stuffed with spicy tuna, and tempura'd (Is that really a word?). The chef took three of them, sliced them into thirds, topped each slice with tobiko, eel glaze, and sriracha chile sauce, all artfully arranged around a pile of shredded daikon. Yummers.

The crazy sushi roll went something like this. After finishing his preparation of our meal, our chef started to make his dinner. Three sheets of nori on three mats, spread with three fists full of rice. A heaping spoon of tobiko went on each next, followed by a few strands of kanpyo, avocado, and cucumber. Then came the krab sticks, tempura shrimp, tempura green chile, and pickled daikon. The pile of ingredients was so huge, he had trouble rolling it up and getting it to stay rolled. We chatted the whole time he was making it, and he ended up giving me a piece to try. Damn it was good!
cathyn: (Hammertime!)
So, last night (for my 40th b-day) we had a small number of folks over, watched Galactica on the DVR, and I cooked dinner. [livejournal.com profile] anda and I stopped at Wild Goats and bought a bunch of frens Brussels Sprouts, and a couple 1.5lb Bison tri-tips. I discussed the cooking of them with Mr Butcherman at great length, and his advice was priceless.

I went home and turned the oven on to Broil, and then set about prepping. I skinned the beets I'd bought last week, cut them in eighths, added a touch of olive oil, salt and pepper and set them aside. I then split the sprouts lengthwise, dipped the cut-side in olive oil and laid them cut side up on a cookie sheet, where they got nothing but salt. I then mixed a bunch of salt, Szechuan Peppercorns, black pepper, garlic powder, and herbs de Provence in my mortar, pestled them pretty thoroughly, and then rubbed this all over the tri-tips that I'd wetted down with a bit more olive oil (aparently olive oil got quite a work-out last night. Won't Popeye be pissed.) Everything then went into the oven in stages, beets first, followed a bit later by the sprouts and bison. I cooked all for ten minutes (the butcher said to cook the tri-tip for about 8 minutes on a side), and turned the bison, which looked nice and crusty-burnt. I then remembered the immortal words of [livejournal.com profile] marlburian, who said "Hey, asshole, you always overcook your meat, take it out of the oven already!" (Or words to that effect), so I did, and let the meat rest the suggested ten minutes while the beets and sprouts cooked to what turned out to be perfection.

The bison was like unto prime rib when I sliced it (thin, across the grain), almost medium at the ends, red and rare in the middle, covered in a sexy burnt on crust that you only get on a grill or under a broiler. It was so juicy that the blood started running off the grooves (to catch blood) in my cutting board and on to my foot. Thinking fast, I caught the blood in a handy measuring cup. It was tasty. It was even more tasty when I topped off the blood with a bunch of red wine I had opened and had breathing there on the counter.

Strangely, there were no leftovers. I take that as a compliment.

Oh, and Galactica didn't suck either.
cathyn: (Johnny!)
I need advice. I have aparently fucked up something good, missed a holy day of obligation, failed to offer up rendered bacon fat, something, because I am getting fucked every time I enter the kitchen recently.

Last week, I made gnocchi for [livejournal.com profile] anda. She wanted a melted goat cheese sauce. I made said sauce, and thinned it with some milk. The sauce tasted like shit, but I muddled through only to discover the next day that the milk had been bad that I used in the sauce.

This, however, is nothing when compared with tonight's fiasco. I figured to do the romantic thing, making a nice surprise dinner for [livejournal.com profile] anda. I buy some Yellowfin Tuna steaks, fresh sprouts, tiny little red potatoes, and the fixins to make home-made Pear Honey Vanilla ice cream. Figuring the ice cream will take longest, and noting I want everything done about when she's gonna get home, I start by heating the cream and honey, skinning and chopping the fresh d'Anjou pears, and getting the ice cream machine ready. I mix in the pears to the hot cream, and almost instantly have lumpy stringy pear-cheese. There is no salvaging this mess, so I dump it (into a tupperware container for possible future use). I dash to the store, get some apricots, cream, and stuff, and start over. That attempt is still in the churn, almost two hours later. It's 11:25PM as I type.

While the ice cream is churning, I get the grill started, about 9:55, in time to be good and hot when [livejournal.com profile] anda gets home at 10:15. I split the sprouts, lightly coat the cut side in olive oil, salt and pepper. The tuna steaks get lemon juice, salt and pepper. I ask her to get ice on the way home, having figured out the ice cream is taking too long.

Things get fucked at work, and she doesn't get to leave until about 10:30. And has to stop at the store to get the ice I need. I put the sprouts and tuna on the grill after repacking the ice cream machine with ice. I go out seven minutes later to flip the food, and the grill is fucking cold and out of propane. I get the food off the grill and into the broiler, and ten minutes later we're eating. It's delicious. It's also 11:45PM.

And the ice cream still isn't done.
cathyn: (Idiotic_Humans!)
Foodiness contained herein )

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