Understatement of the year!

Hey, I hit the gym 2-3 times/week and bike once a week (weather and schedule) permitting.

Bet you don't even do that Board-O.

I'm fat like you so I go the gym 6 or 7 days a week. You'd lose that bet.

Lamb shank provencale, accompanied by a 1999 Crozes-Hermitage.

pizza..delivered...along w/blanc de blanc (milk) and mostly w/ 2001 simi landslide

Last night, flounder meuniere, broccoli with toasted garlic/orange sauce and grilled tomatoes. Drank '99 Argyle Willamette Vl sparkler with it.

Een, if you are really wanting to get that steam oven crunch at home, try this technique I saw in the NYTimes last week. Tried it over the weekend, it really works great. Click here.

That's interesting, Squirreljam. Thanks!

Last night I had a very intense mushroom soup with bit of marscapone cream on top. That was followed up with a pan roasted grouper with sunchokes, red and green peppers. I stole a couple bites of my husbands ribeye with gorgonzola butter. With that, I shared a bottle of Tenuta dell'Ornellaia Le Serre Nuove 2003. Came home and shared a candy bar from Zingerman's.

The weird part is at the restaurant I swear I saw Grossie or his twin. I had looked at those pictures of the Courtright's dinner earlier in the day and swear the guy across the room was him.

Een,

Sounds like a wonderful meal. How was the wine drinking? It should have neen a nice fit for the ribeye with gorgonzola.

As for grossie or his twin, did you check out what wines they were drinking? This fact should confirm if it was grossie indeed.

Have a wonderful Thanksgiving Een.

For breakfast this morning, eggs benedict with fresh fruit and coffee. Heading out in a bit to the Blessing of the Hounds at St. James Church.

Happy Thanksgiving everyone!

W+A, Happy Thanksgiving to you. Are your girls home for the holidays?

As for checking out his wines, I thought of that but I was too far away!

Our bottle was quite good. It was full-bodied and the tannins were soft. Perhaps the word silky is better? It was perfect with the ribeye.

quote:

Originally posted by Een:
W+A, Happy Thanksgiving to you. Are your girls home for the holidays?

One home and my wine loving one heading home this morning.




Our bottle was quite good. It was full-bodied and the tannins were soft. Perhaps the word silky is better? It was perfect with the ribeye.

Good to hear. Sounded like a perfect match.

Turkey

Some special banh mi thit nuong (french bread sandwiches with grilled pork, cilantro, shredded carrots, french butter) all the way from Houston

And my BFF made a special ham, cheddar, and bell pepper quiche

Served with a well-paired NV Billecart-Salmon Brut...deliciouso!

quote:

Originally posted by Bella Donna:
Some special banh mi thit nuong (french bread sandwiches with grilled pork, cilantro, shredded carrots, french butter) all the way from Houston

And my BFF made a special ham, cheddar, and bell pepper quiche

Served with a well-paired NV Billecart-Salmon Brut...deliciouso!

Did your BFF pick the wine?

I picked it. We have a batter on deck though

Last night I made a salsa with plum tomatoes, onion, red pepper, corn, lime juice, CILANTRO and avacado. Then I grilled up some boneless/skinless chicken breasts rubbed with granulated onion and garlic and some hits of paprika. While that was cooking, I took a BIG bowl, shredded some iceburg lettuce, broke up pieces of corn tortillas (like Tostidos corn chips) and mixed together. When the chicken was done, I cut it into strips, placed on top of the lettuce and topped with the salsa. For a little added kick, I topped that with some of that Sargento pre-packaged Taco Cheese (a blend of cheddar, montery jack, etc.). It was quite easy and tasty... not to mention healthy.

After Thanksgiving, I cracked some Dungeness crab and threw some steaks on the grill. Had an '03 Aldin, an '01 Flora Springs Trilogy and an Omaka Springs Sauv Blanc.

That Saturday, I roasted a turkey (Thanksgiving was at Mom's with no turkey leftovers) and we had an '03 Capiaux Garys' Pinot and an '03 Martinelli Water Trough Pinot.

Last night had some rigatoni in my own sauce with Italian sausage and a couple IGT's ('03 Coltibuono Cancelli - 30% syrah, and '95 Biondi-Santi Sassoalloro which I dumped), and an '03 Shafer Firebreak....

Was in the mood for Au Poivre last night, so I was going to make Board-O's, but the odds were stacked against me, so I had to "Bella"-up Board-O's recipe!!! (Don't kill me Board-O).

First, we had sirloin steaks then they were too big for the pan, so I had to do them on the grill. Well, that's about all the changes so I guess it isn't so bad.

As the steaks were cooking, I lightly cracked a "melange" of peppercorns (black, white and red). I chopped up 3 shallots and sauteed over med-high heat in butter and evoo. Once they were done, I added the crushed peppercorns and stirred. Next I added some Cognac, burned off, added cream, a splash of sherry and the dijon. When the steaks were done, I took them off the grill and let them sit for 5 mins. I poured the juices from the steak in the pan to finish it off. It still came out pretty good.

Sorry. That recipe was altered, not Bella-ed. You used a mammal, you didn't use your car, you didn't use a blender, you didn't blanch it in flour, and you didn't ask 25 meaningless questions.

My one comment about your alteration is that the sauce gets its oomph from the deglazing of the pan.

quote:

Originally posted by Dom'n'Vin'sDad:
After Thanksgiving, I cracked some Dungeness crab and threw some steaks on the grill. Had an '03 Aldin, an '01 Flora Springs Trilogy and an Omaka Springs Sauv Blanc.

That Saturday, I roasted a turkey (Thanksgiving was at Mom's with no turkey leftovers) and we had an '03 Capiaux Garys' Pinot and an '03 Martinelli Water Trough Pinot.

Last night had some rigatoni in my own sauce with Italian sausage and a couple IGT's ('03 Coltibuono Cancelli - 30% syrah, and '95 Biondi-Santi Sassoalloro which I dumped), and an '03 Shafer Firebreak....

Now that is eating well.