A place to post about food… and possibly pairing it with music
Another Groundhog Day, but it’s sunny and perfect for BBQ!.. and booze…
Portobello mushrooms wrapped in
What’s on the Q … I have an experimental marinating cheap steak waiting in the wings
… and the cocktail is 2parts orangina, two maraschino cherries , 3oz of eagle rare bourbon… and two dashes of angostura bitters
(Sorry drank most of it by the time I decided to take a picture)
We’ve actually been having a lot of take-out lately, trying to help out local restaurants.
Only problem is I’m gonna emerge from Covid-19 looking like a passenger aboard the Axiom!
I know these feels… my TRX in the garage wrecks my back so working out is limited and slow so I don’t hurt myself lol… I miss my “picking up heavy things and putting them down” workouts…
My problem is I always eat like I’m training. Even if I’m just sitting on my a**!
Same… worrying that the 19 is going to stand for the number of pounds I will gain
We’re helping some of our favorite restaurants on occasion with take-out also. El Serrano is owned by a Peruvian Cordon Bleu chef and they are doing take-out. The restaurant is split into three subsections, the main doing South American fusion, upstairs doing Tapas, and a small section for private parties only. We split an order of their “Typhoon Shrimp”. Barbara had the pan-seared Salmon del Sur, and I had my favorite Mixto Limeño, which is a mixed-menu seafood - tilapia with crabmeat.
I paired it with mental recollections of their live performer who does classic South American and Caribe songs on Wednesdays and Weekends when there is no coronavirus shutdown. Also with some Catena Zapata chardonnay from Argentina.
I’m going to call the weight I gain during this quarantine my “Covid 19.”
I think we’re all going to do that. At least fatties like me.
Oh man, Peruvian food is so tasty!! I miss that here in SK
Apparently my stuffed bell peppers are to die for. Stuffed with brown rice, ground beef and parm cheese topped with marinara sauce. BTW I am classically trained French Chef. Made them last night at work because they were not delivered. Essential worker these days.
Sounds great…but a pic would be better
Alright, here’s my contribution. I’ve been cooking more at home since I moved to my new place so this is my Tuna + pasta bake (mozzarella and capers too!). Went down nicely with a white Zinfandel.
Ate while listening to, new to me, Esprit’s 200% Electronica
Looks good. Plus, I love capers.
Have you ever fried them? The pop open like popcorn!
Oh really?! No I’ve never tried that but I will next time, thanks for the tip
No problem. Fried capers on seared Ahi…
Ok, maybe next time.