Archive For December 31, 2020
“Now this is not the end. It is not even the beginning of the end. but it is, perhaps, the end of the beginning.” I am, of course, not speaking of anything of substance (as this is Facebook and that never goes well on social media), but for New Year’s Eve cooking for our isolation…
I was not naughty this year! Santa liked me: Experimenting with chef’s knives for the boat, I’m considering Japanese santoku or Chinese cleaver style knives. Preferably hybrid: German stainless steel but with Japanese sharpening angles. So, on the right, a santoku by Wüsthof and a cleaver by Henckels. And then, because they’re pretty, I couldn’t…
Tonight, after my awesome massage therapist’s assault I needed bit to fast. Guy Devillier at That’s Amore Italian Cafe posted today and tomorrow they had clams in pesto on linguine. So that for Irene and me with and a bottle of Lambrusco. It was awesome! Now a handful of ranger candy and tomorrow I’ll be…
My new favorite series: The Gentleman Bastards, by Scott Lynch. Grand High Fantasy, swords and sorcery, swashbuckling, love and loss, wars and thievery, a black pirate queen with toddlers, and, most essentially, kittens. Highly recommend. Scott Lynch’s Gentleman Bastards Books 1-3 in the Series (Set Incldues: The Lies of Locke Lamora, Red Seas Under Red…
Beef Wellington, Potatoes Hasselbeck au Gratin, and Steakcouse Creamed Spinach.
The Beef Wellington, with an inset dough piece, knife decorations, and egg wash, just before it goes into the oven.
The “Potaties Hasselbeck au Gratin” come out to let the Beef Wellington use the oven: when that comes out and rests, they go in to heat through.
