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Sep. 21st, 2010 11:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980Last night I put together the care package for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pierceheart, including freshly made molasses spice cookies, and and I'll be sending it today.
I'm excited about dance class tonight. My OTHER new teacher also recommends Shadia's classes. The class is early enough--6:30--that I plan to nom on a Clif bar after work and then head over, instead of trying to get dinner somewhere. That should keep me until I get home. Dinner was leftovers last night. The sauce I made for polenta and pasta had beef, pork, veal, bacon, lamb, turkey, tomatoes, red wine, garlic, onions, carrot, zucchini, mushrooms, basil, thyme, rosemary, sage, oregano, and marjoram. Yes, I was trying to get a lot in there! It's sooo tasty. The various kinds of meat give it a wonderful savory richness, and the herbs brighten it up nicely.
Tomorrow night,shroderdog and I are heading out to Sel de la Terre to use his Groupon for there, and we shall make GOOD use of it! Mmm. They had such good food when I went there a few years back. But oh! I'd love to go tonight if I could! They're having a "late harvest farm-to-table dinner" tonight that just sounds awesome. Menu:
First Course: Roasted heirloom squash salad with farm greens, pepitas, cranberries and black pepper crème fraiche vinaigrette
Second Course: Seared local sea scallops with lacquered pork, fried green tomatoes, pickled cucumbers and saffron vinaigrette
Main Course: Pan seared duck breast with Tuscan black kale, fennel tartine, roasted baby beets and beet sorbet
Dessert: Stone fruit cobbler with anise hyssop ice cream
*sigh*
Note to self: do something that includes both seafood and pork soon.
pierceheart, including freshly made molasses spice cookies, and and I'll be sending it today.I'm excited about dance class tonight. My OTHER new teacher also recommends Shadia's classes. The class is early enough--6:30--that I plan to nom on a Clif bar after work and then head over, instead of trying to get dinner somewhere. That should keep me until I get home. Dinner was leftovers last night. The sauce I made for polenta and pasta had beef, pork, veal, bacon, lamb, turkey, tomatoes, red wine, garlic, onions, carrot, zucchini, mushrooms, basil, thyme, rosemary, sage, oregano, and marjoram. Yes, I was trying to get a lot in there! It's sooo tasty. The various kinds of meat give it a wonderful savory richness, and the herbs brighten it up nicely.
Tomorrow night,
shroderdog and I are heading out to Sel de la Terre to use his Groupon for there, and we shall make GOOD use of it! Mmm. They had such good food when I went there a few years back. But oh! I'd love to go tonight if I could! They're having a "late harvest farm-to-table dinner" tonight that just sounds awesome. Menu:First Course: Roasted heirloom squash salad with farm greens, pepitas, cranberries and black pepper crème fraiche vinaigrette
Second Course: Seared local sea scallops with lacquered pork, fried green tomatoes, pickled cucumbers and saffron vinaigrette
Main Course: Pan seared duck breast with Tuscan black kale, fennel tartine, roasted baby beets and beet sorbet
Dessert: Stone fruit cobbler with anise hyssop ice cream
*sigh*
Note to self: do something that includes both seafood and pork soon.
