Being able to have easy access to this laptop enables me to
plague you more often… like now..
First of all, have to fess up to an error when I was talking
about that lovely necklace I showed you from our “art o-the day” calendar. Worth
a second look:
In the accompanying yakking
I calculated the age of the piece.
Thanks to an alert reader who always has appreciated my acumen with
numbers from the early editions of the Feeder (I did things like “if you take
the day of the month, and multiply by the number of the week, and subtract…you
get the number of orangutans at the Bronx zoo.”
Well, in calculating the age of the necklace I stumbled on going from across
the bridge from AC to BC. Should have
been 2019 – ( a minus ~ 1880) which makes the necklace
nearly 400 years old! Even more amazing. I guess beauty has been a fascination of
humans for centuries.
The other thing that I can do now, is cook certain
dishes. I recently got some lovely aged (which
may have been Wagyu) beef tenderloin, and I decided to make
Like other dishes, there are many variations from simple
preparations to one of those recipes with 50 ingredients. But, I figured with premium beef, why mess
much with it. So I assembled the
ingredients (mise en place)
And chopped up the beef some and mixed in the bottled stuff and...... Whoops! Forgot
an ingredient!
So diced and added in the neglected Shallot chopped the chives and
also the egg yolk (not previously pictured)
I let it rest in the refrigerator a bit and then assembled a
nice appetizer tray, with the classic accompaniment of Cornichons and an
unclassic Dry Manhattan on the rocks.
4739
It was pretty tasty, and there’s some for tonight.
And all the time I was assembling (winging it) the Tartare,
I was treated the Dee of St. Mary’s a skipjack.
It’s such a graceful boat. It was out last night, along with what we
call “the little guys”.
Well time to prepare for cocktail hour, and I have to admit I
am NOT
DFD
But there will be no Mason Jars within miles.
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