I don't remember what it's called, and I won't
be in San Diego until November, but if it saves
anyone anything, I'll be happy to send it along.
When you get back there (or if Lilli remembers what they're called
before that), you can post it here, and see if you have any takers...
Of course I may, subject to previous takers.
Curious whether the kindergarten teacher used
the term in the proper way.
As I recall it, Lesesne came home and reported that her teacher had recommanded that the class do some sort of homework (or maybe an
in-class assignment)... Lesesne said she was quoting her exactly, and
gave the inflection just as the teacher had, "I re-com-MAND that
you..."... As this was the sister that picked up exact inflections, I'd
be inclined to find her accurate... When she was maybe 2 years old,
The teacher was probably being intentionally obfuscatory
and should have been shot.
Daddy had taken some of us shopping, and before we went in, he told us sternly, "Don't touch ANYthing"... We went in the store, and Daddy had Lesesne up on his shoulders... He was looking at something he intended
to purchase, and picked it up... immediately, from his shoulders came
the quoted command, "Don't touch ANYthing"... treble rather than
baritone, but otherwise might as well have been a recording... ;)
There was a lesson to be learned - different rules for
different folks. And at different times, but that
caveat was probably learned on another occasion.
What sort of food does he serve in his different restaurants... essentially the same across the board...? or are there ethnic variants...? Dale mentioned he found reference to 3 in Sweden and 1 in Bermuda, along with the NYC area and other US ones....
Not variants exactly, but rather different
genres altogether tweaked by his own personal
sensibilities, which may or may not have anything
to do with any of his heritages.
OK... Could be interesting to go try out some of his restaurants,
then.... :)
If you should have the money and the stomach.
My friend McCully hypothesizes that you don't
really need daily protein at all - though
when I was most closely associated with him
he had a standing order for the eggman, but
that had more to do with his fondness for eggs
than any craving for amino acids.
So it would appear that his hypothesis also isn't based on his practice,
in any case... :)
Do as I say, not as I do!
Returning to Bonnie's fridge last night
I discovered an overwhelming cheesy smell,
which I traced to an ancient carton of milk
that had been pushed to the back. The
actual cheeses also smelled bad but not bad
enough to have to throw out.
Just need to find something to use them in where the smell might be
covered out, presuming that they didn't taste as bad as they smelled...
I'm not finding out any time soon. If they're still
there when I visit again, they certainly will have
gone weird.
Interestingly, once she sent along a pound of
her favorite Cheddar to Lilli, which molded
immediately in Lilli's cheese drawer, with
the mold colonizing the rest of the fridge.
How old WAS the cheddar...? ;)
Not sure.
That's different. Speaking of different -
Crayfish sushi
On second thought, maybe I DON'T want to try out all his restaurants...
that looks rather bizarre, actually... ;)
Mr. Samuelsson's dish was intentionally strange. The
following is I believe unintentionally strange.
Sesame Seed-Crusted Tuna Appetizer
categories: fish, starter, unintentionally disgusting
yield: 4 servings
1 ahi tuna steak, 1" thick ( 6 to 8 oz)
1 Tb sesame oil, optional
1 Tb white sesame seeds
1 Tb black or white sesame seeds
2 Tb olive oil
Fried wonton chips
2 c fresh baby greens
Wasabi aioli
1 Tb pickled sushi ginger, in thin strips (opt)
Thaw fish, if frozen. Rinse fish; pat dry with paper
towels. Cut fish into 1" cubes. If you like, coat
cubes with sesame oil. In a shallow dish, combine
white and black sesame seeds. Roll fish cubes in
sesame seed mixture.
In a large skillet cook fish cubes in hot olive oil
over medium-high heat for 3 to 5 min or until browned
on all sides and fish flakes easily when tested with
a fork, but is still slightly pink in the center.
Remove from skillet; let cool slightly. Cut fish
into slices.
To serve, place fried wonton chips on a serving
platter. Top with each chip with greens, fish slices,
wasabi aioli, and pickled ginger, if you like.
Serve immediately. Pass any remaining wasabi aioli.
Midweat Living
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