This week as been one of culinary experiments. Well, controlled experiments with known ingredients, that is.
Monday was New York Strip in a mustard-red wine marinade, topped with mustard-butter and served with sauteed fresh spinach. About the mustard butter – so good I wish I had doubled the batch and served it in a gravy boat. One part softened unsalted sweet cream butter, one part organic stone-ground mustard; mixed till blended. Eat-it-with-a-spoon good.
Tuesday was Orange Roughy with garlic caramelized onions. I cooked the onions in the same pan in which I had seared the garlic-herb crusted fish, so the garlic flavor infused the onions. It was like the fish and onions were made for each other, and the whole affair melted in the mouth. Destined for frequent appearances at my table.
Go ahead, try it at your house. You’ll love both!
I prepared a Caprese-style salad with balsamic vinegar, mozzarella cheese, and fresh basil from my garden. Well, it was really a Insalata Caprese amuse bouche so small was the serving. Still – perfect.
I’m about to get all oogy-weird* on you. Sorry about that.
Last evening brought some disturbing news – the kind of news that has a life all its own and haunts you. And for the first time in a very long time, I felt myself drift away before falling asleep.
I don’t know if I believe in spirit-walking or astral projection or any of that mystical weirdness, but I do know that there have been dozens of moments in my left where I’ve experienced this weird thing. Like last night. When my spirit went on walk-about and had a stern conversation with the prime individual involved in that awful news.
And, I really, really hope it was real, and that person was really there too. And that they listened.
*That’s a technical term I’m using to lighten a post that is far heavier than it looks.
I’m growing a couple butterflies. Step one: feed the larvae copious amounts of parsley. (Warning! Do not pet the butterfly larvae. They will rear their heads and show you their scary orange horns. But don’t worry, they’re not carnivorous, instead preferring your parsley to your hand.)