It's What's For Dinner

[ellyssian]

I cooked up some Rosemary Honey Chicken for dinner tonight, along with some butter noodles - I hit the noodles up with some French herbs¹ but it made no difference in taste. I had decided too late that I wanted garlic mashed potatoes to go alongside the chicken, but, as I say: too late! Maybe next time?

Haven't had much time to cook² lately, and I miss it. I was hoping some watching time with the Food Network might help, but so far, I've seen one pretty inspiring bit, a bunch of bits on soup³, and Emiril⁴.

Although last year's gathering schedule kind of fell apart, and I don't dare attempt a schedule for this year, I still do hope to have a gathering or two - certainly the Musical Day celebration on May 31st and Labor Day on September 1st are both very likely candidates. I might be able to get a Run-What-Ya-Brung or two in between those. Who knows? =)

All day long, I've wanted something but couldn't exactly put my finger on what it was. Thanks to popfiend, just before making dinner, that something suddenly became some pastrami⁶, briefly. Still want one, and I imagine I'll have to go to the deli⁷ tomorrow. The supper today did hit the mark, even though I'm pretty sure that it wasn't the intended mark.

For some reason, I think the intended mark was some baby back ribs - not Cattleman's Ribs, but something done over an open flame. Or maybe a nice filet mignon, a bit of char on the outside and medium rare for the rest of it. Never been much for steak, but it might be fun to try... maybe with a little Hair o' the Cow What Bit You?

~ ~ ~

¹: Garlic, tarragon, chervil, and so on.

²: "cook" may be replaced with "read", "write poetry", "write fiction", "write music", "play music", or anything else.

³: Soup is just not my thing, unless you're talking beef and barley.

⁴: Even with some of my daughter's dislike of Rachel Ray having rubbed off on me, I have to say I'd rather watch her - or anyone else, or go through brain surgery⁵ - than watch Emiril. His food has never seemed to interest me, even when he's cooking something I like.

⁵: Although I have to admit, I'd feel sorry for the patient, on account of me having zero experience with performing neurosurgery or anything even remotely related.

⁶: I shouldn't even have to say more than this for the rest, but just in case some people from another planet happen to be reading, when one says "pastrami" what the mean is "a pastrami on rye, spicy brown mustard, and a kosher dill pickle, accept no substitutions."

⁷: Sadly, the word "deli" here represents a great place⁸, but it's not so good for pastrami, and pales next to places in Brookline or, even, much closer, the West End of Allentown. While I'm sure there's a number of great delis in the latter, I've only been to one, and I wish I had enough time during lunch to make it over there...

⁸: Nice backroom with lots of Italian folks and local government types, really overloaded sandwiches for a beautifully reasonable price; great for Italian cold cuts or a BLT on a Portuguese roll or an antipasto salad or some sausage & onions & peppers...

Comments

[blood-of-winter.livejournal.com]

rachael ray and emeril both need to stop pimpin themselves and their bad food

[nightwind292.livejournal.com]

well mr e there is actualy known as a JOKE to other professionals, once they get past the stage of worship and analize what he is and does.

[ellyssian.livejournal.com]

I actually haven't watched him close enough to see if he had any words of wisdom behind the general sense of repulsion that I get from him, but I've also heard much of the same (that he's a joke) from real chefs.