What are you eating?

[NikF]

It was...and great to have Mrs. Rock back home, and not just for her cooking 

Sarge

Good stuff. 

[71 dB]

Tikka Masala

[jlaurson]

Darn hot here... so it'll be cooled Bulgarian Yoghurt Soup (a la "Christo Vladimirov", my once college roommate who taught me). Very simple, very delicious, very refreshing.

[toledobass]

Pheasant and duck pate. Rich and delicious!

[SonicMan46]

Pheasant and duck pate. Rich and delicious!

Hi Allan - have not seen you posting much recently - great to see you back! Susan roasts us a pheasant for the holidays - tough bird - we just use poultry shears and half the beast and eat joyously!  And, a bottle of a 'blanc de noir' sparkler helps -

At the moment, I've been reading the book below on Fake & Real Food - author was on the Diane Rehm show recently, an iPad purchase - only half way through but we've been ordering a bunch of 'REAL' food from the internet - last night, Susan sautéed some delicious Bandera Quail from Texas, and tonight roasted a Venison Tenderloin from the same place.  Today received a BIG BOX of Alaskan seafood - salmon of various types, halibut steaks & cheeks, shrimp, and King Crab legs - some upcoming meals heading into the weekend!  Dave

[North Star]

Gravlax on bread this morning, fried salmon, new potatoes, and green onion for dinner yesterday and today.

[Brian]

Susan sautéed some delicious Bandera Quail from Texas,

I've been to Bandera four or five times! It's only about 30 miles from my parents' home and when I visit them for holidays, Bandera quail has a way of making an appearance.

[Brian]

So there's good news and bad news on the "What are you eating?" front. The bad news is I don't have much time to cook at home anymore and have sort of lost focus on all the cooking adventures I'd had, including an exploration of the marvelous/nearly-perfect book Bistronomy: Recipes from the Best New Paris Bistros.

The good news is it's because now I'm a high-falutin' food critic at my local newspaper...best job ever? Maybe

[Karl Henning]

Bandera Quail would be a fine, fine stage name.

[North Star]

So there's good news and bad news on the "What are you eating?" front. The bad news is I don't have much time to cook at home anymore and have sort of lost focus on all the cooking adventures I'd had, including an exploration of the marvelous/nearly-perfect book Bistronomy: Recipes from the Best New Paris Bistros.

The good news is it's because now I'm a high-falutin' food critic at my local newspaper...best job ever? Maybe

Did you ever check the font, Brian?

[Drasko]

Simple stuff. Could be my favorite fruit actually, though I've yet to meet the fruit I don't like (apologies for the quality of the photo, my nokia qualifies as an antiquity by now)

[Brian]

Did you ever check the font, Brian?

Another friend of mine sent me a text message just 3 hours ago, asking, "What is up with the 'x'?" So it must still be the same...!

[North Star]

Another friend of mine sent me a text message just 3 hours ago, asking, "What is up with the 'x'?" So it must still be the same...!

It sure is. Perhaps you should just move to Louisiana

[SonicMan46]

I've been to Bandera four or five times! It's only about 30 miles from my parents' home and when I visit them for holidays, Bandera quail has a way of making an appearance.

We were in that vicinity on our last trip to San Antonio - took a day-tour of the Hill Country (went through Kerrville & spent a few hours in Fredericksburg) - not sure if we pass though Bandera but was certainly close - have another package of the Bandera quail in the frig and likely will order more - sourced from the Diamond H Ranch in Bandera.  Dave

[(poco) Sforzando]

So there's good news and bad news on the "What are you eating?" front. The bad news is I don't have much time to cook at home anymore and have sort of lost focus on all the cooking adventures I'd had, including an exploration of the marvelous/nearly-perfect book Bistronomy: Recipes from the Best New Paris Bistros.

The good news is it's because now I'm a high-falutin' food critic at my local newspaper...best job ever? Maybe

Whew! My mild-mannered buddy Brian is getting nasty. Bucking for the Pete Wells spot?

[Brian]

Whew! My mild-mannered buddy Brian is getting nasty. Bucking for the Pete Wells spot?

Pete Wells doesn't have such a bad job, now, does he 

(I do read his stuff, among other writers, to help figure out how to do this job well.)

[toledobass]

Thank you, thank you!

I hope you've been well too! Just dropping in to see how things are I. The neighborhood. Looks like it's grown a bit! 

A

Hi Allan - have not seen you posting much recently - great to see you back! Susan roasts us a pheasant for the holidays - tough bird - we just use poultry shears and half the beast and eat joyously!  And, a bottle of a 'blanc de noir' sparkler helps -

At the moment, I've been reading the book below on Fake & Real Food - author was on the Diane Rehm show recently, an iPad purchase - only half way through but we've been ordering a bunch of 'REAL' food from the internet - last night, Susan sautéed some delicious Bandera Quail from Texas, and tonight roasted a Venison Tenderloin from the same place.  Today received a BIG BOX of Alaskan seafood - salmon of various types, halibut steaks & cheeks, shrimp, and King Crab legs - some upcoming meals heading into the weekend!  Dave

[Bogey]

Thank you, thank you!

I hope you've been well too! Just dropping in to see how things are I. The neighborhood. Looks like it's grown a bit! 

A

But always a better place when you drop by.

[Sergeant Rock]

Tonight Mrs. Rock whipped up Spaghetti alla puttanesca ("garbage pasta"  ): anchovies, hot red peppers, cherry tomatoes, black olives, fresh basil, parmesan. Since I need red meat too, she served it with Salsiccia (Italian pork sausage spiced with fennel). We drank a Chianti and had a rosé Champagne (Augé Père et Fils) for dessert. Left click to enlarge image.




Sarge

[NikF]

Tonight Mrs. Rock whipped up Spaghetti alla puttanesca ("garbage pasta"  ): anchovies, hot red peppers, cherry tomatoes, black olives, fresh basil, parmesan. Since I need red meat too, she served it with Salsiccia (Italian pork sausage spiced with fennel). We drank a Chianti and had a rosé Champagne (Augé Père et Fils) for dessert. Left click to enlarge image.




Sarge

Mrs. Rock does it again! Looks really good, Sarge.


All week my breakfast has been courtesy of the cafe in the Court during my jury duty.

Me: 'Three fried eggs, please"
Counter lady: " Three?"
Me: "Yes. Three."
Counter lady: "And nothing else?"
Me: "And nothing else, thanks".

Apart from this morning -

Me: "Four fried eggs, please."
Counter lady: "  "