I found an (open) quart of milk in the (unrefrigerated) cabinet with the muesli once. Coffee before muesli thereafter.
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Red Chard, and Arctic Char with garlic, ginger and chiles
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-Mike G
Celebrating the first Sunday after the first full moon after the spring equinox.
Porchetta, curried mashed sweet potatoes and brussels sprout slaw. Pouding chomeur* with mode** for dessert. Currently the porchetta is resting comfortably in the downstairs fridge loaded up with a fennel, rosemary, thyme and garlic paste getting all infused before it goes in the oven after I get back from tomorrow morning's ride.
* Quebecois maple syrup cake made with some end of season syrup I got from my brother.
** French for 'vanilla ice cream'
Black Radish salad with cucumbers and scallions and cedar plank sockeye with a dry rub. Nothing like the taste of Fresh Sockeye early in the season.
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No photos, baked cod with lemon, butter, garlic, shallots, capers and sun dried tomato over rice and asparagus.
Sounds wonderfully summer-y. Do you have a recipe?
https://healthyrecipesblogs.com/baked-cod-recipe/ I use half the garlic from trial and error, added sun dried tomato for taste and color.
Made cerviche with fluke
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For you NoVA folk…
We’ve been going to the McLean butcher forever for nice meats- TG turkeys, holidays, big bbqs etc. And the Dominion Wine folks have opened a butcher two blocks from my house. Inventory is definitely more limited but they seem eager to please and have a nice selection. Apparently they’re breaking down one cow and one pig each week. Whereas the McLean butcher will bring out a brisket that’s already been cut, weighed, and shrink wrapped, these guys hauled in an eighth of a cow to the back counter and cut it up as I ordered it.
Not sure that in itself made it leaps and bounds better than the alternative but the proximity (to my house) and immediacy are certainly nice factors. I did nail the cook; (not just a Jersey boy bragging.) Our guests included plenty with southern bona fides. After all, it’s time and effort rather than talent.
Made Salad Nicoise. Skipped the potatoes
Marinated artichokes, and the egg really made the difference. Although I love olives and anchovies I don't think the salad really needed them
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Red Seabream which is incorrectly sold as New Zealand Red Snappper. So delicious and buttery. Nothing like Snapper. Even found myself eating the eyeballs which were surprisingly delicious once I got over my aversion. Made with Yukon potatoes. -Mike G