Kevin's Watch

Sushi today

Fist and Faith wrote: ↑ Sushi today

I love sushi!!! I dont think Ive tried one I didn't like.

We love sushi. My wife introduced me to it. We had our favorite place make the food for our wedding. That's where we went yesterday, for our 14th anniversary.

As far as I know, there are only two types of sashimi, whether served as sashimi, nigiri, or in rolls which I don’t like: eel and mackerel. I know I haven’t tried everything yet, especially the poisonous ones if not prepared properly ones such as puffer fish, but I’m game to give them a try.

Don't know if I've ever had mackerel. I like eel, though.

I don't like sea urchin, and have read to be careful of white tuna, but I'll eat anything else at a sushi restaurant. I haven't had it much the last few years as my wife doesn't like sushi.

And you’re still married???

Yes,

She tried it but didn’t like it. That was all I asked. She thought the same of the Indian restaurant I took her to.

We had a nice garlic shrimp dinner served over egg noodles. Close to shrimp de jonghe but without a the breadcrumbs.

Well, last night, due to poor planning on my part, I ended up with Bacon & Blue Cheese sandwiches with quick cranberry pan sauce. Had intended a pork steak, but forgot I'd already frozen it until I was about to cook.

Decided the sandwiches would be a little dry without sauce, but HP wouldn't go with the blue cheese, so inspired by Ananda's blueberries, I minced up some dried cranberries with my ulu knife, (completely replaced the mezzaluna in my life), chucked them into the bacon fat, added some water, balsamic and a little sugar and cooked it down to spread on the bread. Worked pretty well.

Tonight was a pork ribeye, with a white wine, apple cider vinegar and honey pan sauce, fried baked potatoes and gem squash.

--A

That all sounds amazing.

Well cuz we had such a lovely lunch we didn’t want a dinner ~ so had a toasted sandwich.

Came across about 2 lb of short ribs marked 30% off. Knew I had a couple cups of Malbec remaining from last night's bottle opened for pasta sauce. Larder yielded onion, celery, carrot, garlic, etc.

Quick-seared and long-braised short ribs were a hit with Dam-sel and Menolly. Wasn't entirely thrilled with packaged-and-reconstituted mashed as a base, but the meat, veggies, and sauce were on-point.

Savor Dam wrote: ↑ Came across about 2 lb of short ribs marked 30% off. Knew I had a couple cups of Malbec remaining from last night's bottle opened for pasta sauce. Larder yielded onion, celery, carrot, garlic, etc.

Quick-seared and long-braised short ribs were a hit with Dam-sel and Menolly. Wasn't entirely thrilled with packaged-and-reconstituted mashed as a base, but the meat, veggies, and sauce were on-point.

The most amazing chicken casserole and dumplings

Today I brought home a good sized Grafitti/Zebra eggplant and 10 small Thai eggplant from Hopelink. SD got creative and made Eggplant Parmesan “bites” out of the Thai eggplant. The Graffiti will be held for something else.

We had spaghetti bog but Trev made the most amazing flourless mandarin almond cake ~ absolutely scrummy. With our home grown mandarins.

It’s light ~ incredibly citrusy as one would expect ~ but wow flavour. And it’s perfect for my gluten free daughter in law. Sun-win (tho pretty sure she’s not going to get any of this one ).

Did some roast potatoes and honey glazed carrots with thyme...for dessert though, peeled and cored some Granny Smith apples, stuffed them with fruit mince, covered them in maple syrup and baked them in brandy. Was actually damn good.

--A

And following on the alcoholic fruit theme, tonight shall do pears in red wine, because why not? (Also it's damn cold.)

--A

I had Bison ribeye steaks yesterday grilled medium rare, with a side of fresh tossed homegrown cherry tomatoes cut in half, tossed with cubed Mozzarella, fresh basil, and balsamic vinaigrette. Absolutely outstanding.

I had to trim back my volunteer squash plants yesterday, as they were truly taking over my garden box. Included in the trimmings were a nice harvest of male squash blossoms. We haven’t had squash blossoms before, but I’ve heard they’re delicious.



I reached out to Xar and Paolo (I’ve forgotten his Pantheon username) via Facebook, since I know Romans very much enjoy squash blossoms. They both offered excellent suggestions, but SD found a recipe to sauté them in butter and garlic, which he then incorporated into a lightly sauced pasta. Very light tasting, but delicious.



There are a few more left. I think I’ll attempt the more common stuffing with ricotta, breading, and pan frying next.

This was the full harvest from yesterday.