fried chicharron. She initially said just
a tiny bit to try, but after one taste,
well, I'm not sure I got close to my half.
Was that just of the chicharron, or of the whole plate...? ;)
She didn't eat much of any of the other things,
as they weren't as crunchy.
She was wanting the crunch, eh...? The other things look pretty good to me... :)
Yeah - both Lilli and Bonnie are heavily into
crunch, which is I suppose a powerful culinary
motivator; and there are so many types of it,
which is where both of them fall down, failing
to distinguish among them.
Another but minor lesion removal (different and
much less worrisome morphology) a few weeks ago,
no sign of recurrence of the big boy. Eye pressure
is down to normal levels, so the optic nerve damage
is apparently stymied.
Those are good things to be taken care of....
When one is in one's 70s, things come more
and more frequently.
deafer by the minute (not great for a professional
accompanist), but the upside is that she's more
likely to admit that she didn't hear something
rather than respond to what she thought she heard,
which has been known to have amazing or amusing
consequences (speaking of bad jams).
Is she a candidate for hearing aid(s)....?
Had 'em for years. When we first spoke together, about
27 years ago, there was already a problem, and I think
she got them maybe 15-20 years ago. It was all masked
by her really good musicianship and an intelligence
that allowed her to fake it for a while, but at some
point there are too many whoopsie moments to ignore.
My friend McCully points out that in the yolks
the ratio of lecithin to cholesterol diminishes
as the egg ages, and strictly fresh egg yolks
are quite healthful. My friend Hoare points out
that the risk added by cholesterol is bizarrely
overstated in the public media.
I'm with your friend Hoare.... :)
I tend to believe both of them.
I don't see why he doesn't just munch them on the
spot. That's what I do when making carpaccio or
tartare (and occasionally when boning out a fish).
These, I think, are the bits that are so nice crisped up in a frying
pan... skin, fat, etc... ;) Also, as he's "professional" and wearing
his protective gloves, he isn't supposed to be popping bits in his
mouth... at least not where the public can see him... (G)
I've seen the best of the best nosh during prep - I
think it's okay if there's no actual finger to
mouth contact, and that's easy to avoid.
Along with my attitude that culinary poisons are
not as bad as people claim goes an attitude that
side nutritional benefits are not as big as people
tend to claim.
It depends on the person, the need, and the way it ends out working
within that equation... ;) Actually, when it came to cinnamon, I've had
more benefit with taking in pill form, since I couldn't make the
ingesting as food be regular enough.... :)
Powdered cinnamon is tough to deal with
in bulk, but how about gnawing on a stick,
which I've found pleasurable enough, plus you
can get your gram in next to no time flat.
Lilli has conspired with the Scripps docs for them
to do a battery or three when I get over there,
coinciding with her PT appointment at the same place.
Good for her.... (G) Makes it at least a little more likely that it
will happen.... :)
Well, I'm back in heart failure. More tests today.
I wouldn't be too worried about it, as I've been
technically in that condition for decades if not
my whole life.
After the first what th' moment, you just
enjoyed the effect.
I can see that.... :)
So you can. tinyurl.com/ihgkong
The photo doesn't give the full effect, but
you can get the idea.
I'll check it out when I get a chance.... :)
I did) have some of the delicious curry at
the Peak Cafe, which has been renovated to
an idealized past state with the prices and
attitude crazily jacked up.
Oh, dear.... too bad.... Is the food as good, or did that slip in accordance with the prices rising....?
The prices were so jacked up and the hostess so
unwelcoming that I've no idea if the food is any
good. Don't cry for me, though - that night was
the one we either went to the Michelin-starred
Kam's Roast Goose or the two-starred Yan Toh Heen.
You did ok then.... :) Between the jacked up prices and the unwelcoming hostess, I doubt I'd have stuck around to find out if there was any justification for the higher prices either... Better to enjoy a place
you know will be good.... :)
In general, don't cry for me, Argentina.
... A city is a large community where people are lonesome together
Can be true. That's why we have to build
subcommunities, either that or lose our
insularity altogether. Or both, which might
be possible in a more advanced time.
Chimichurri
categories: Uruguay, Argentina, sauce, grill
servings: 8
1/2 c olive oil
2 Tb red wine vinegar
1/2 c finely chopped parsley
4 cloves garlic , finely chopped or minced
1 Tb red chilies, seeded and finely chopped
- (1 med or 2 sm)
3/4 ts dried oregano
1 ts coarse salt
1/2 ts pepper or to taste
Mix all ingredients together in a bowl. Allow to sit
5 to 10 min to release all of the flavors into the
oil before using. Ideally, let it sit for more than
2 hr, if time allows.
Chimichurri can be prepared earlier than needed and
refrigerated up to a day, if needed. Use to baste meats
(chicken or steaks) while grilling or barbecuing. We
don't use it as a marinade, but choose to baste our
meats with chimichurri instead. However, you can use
it as a marinade if you wish. Also, add a couple of
tablespoons over your steak to serve.
cafedelites.com
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