JoNorvelleWalker

Yesterday was not Shoprite. Thanks to a friend I was shopping at a favorite high end market. Duck a l'orange came to mind for dinner, but the $37 duck had me settle for sole Granville. So sad. I also picked up a Berkshire chop. As I wandered past the bakery section a baker was holding a cake on one hand while chatting with a customer. I couldn't help but notice she got the cake in the woman's hair. This was not Shoprite.

Sole Granville. Recipe from Richard Crausman, French Classics Made Easy.* Crausman's simplification is to use sole fillets rather than whole sole. Unfortunately Dover sole was not to be had and I made do with lemon sole. Jo Norvelle Walker's simplification was to omit the shrimp. My cruel physician has enjoined me from eating crustaceans. Though the market had the most beautiful shrimp on offer. Sad. And I omitted the truffle.** The fillets are poached in fish stock and plated with sauce allemande. I have come by a selection of More Than Gourmet sauce reductions. For the sauce allemande I used the More Than Gourmet Classic Seafood Stock to make up for the missing shrimp. Then after the sole is poached the reduced fish stock is added to the sauce allemande and bound with a butter swirl. One of the finest dishes I have eaten. I'm minded why I adore French cuisine and why I so seldom prepare it. Even with my battery of copper pots. The sole Granville was to be followed by the most beautiful out of season organic asparagus I have ever seen.*** I could not do it. I just could not. I did manage to choke down some strawberry ice cream. All accompanied by methode rotuts. *easy is relative. **just because. ***and priced accordingly.

Mai tai.

Boston brown bread is a steamed bread.

Shut the door, they're comin' through the window Shut the window, they're comin' through the door Tonight I'm cooking up a pot of Moro.

I can't do double blind, and if I did a side by side comparison I'd be seeing double.* Anyhow I mixed up a 2:1:1 with Tequila Ocho Plata Los Fresnos 2013 and Cointreau. Two drops of saline. On the rocks. One of the best drinks I have had.** The bottle is now empty. *actually I have an eye condition that lets me see double without any outside help -- saves a lot on alcohol. **how could it not be? A margarita's all too like a mai tai.

Five years later my thoughts have turned again to salt. Any recent opinions on adding salt or saline?

I shall never again thoroughly chill my bottle of sauvignon blanc, only to notice upon pouring it was actually pinot noir. But as my mother would say, "It all goes to the same place."

But you're all set when it comes to kitchen fires.

Sad because I'm told she didn't write it. And because you missed out on the second one.

Skin eventually heals. Apron stains do not. I do not cook snails.

A kind friend at work promised me a curry leaf plant. I plan to order some dried curry leaves next time The Spice House has a sale.

I had planned to cook beans to go with tonight's grilled ribs. I forgot. And how do you choose which beans to cook when you have about twenty kinds. That's a statement, not a question.

If you want bigger balls than the A4Box just get a Lodge P7A3 Aebleskiver Pan and use it on your Paragon.

I watched the video. The eggs did not look appetizing.

I used the A4Box for some bluefish the other night. Worked well. And compared to bluefish on the Philips, it looked less like a trilobite. So far my experiences with the A4Box have all been positive.

A local friend of mine bought her CSO from Canada. I'll try to remember to ask her the name of the dealer.

And here I was hoping you'd had two.

Tonight's 90 second pizza. Good, not perfect. Bottom was over blackened. Not all the pie made it out of the oven intact. My neighbors didn't call the fire marshal. Basil from my dining room. I've enjoyed far worse.

Do they deliver?

Looking a little further A.O.C. rhum Martinique is what requires a column still... https://www.rhum-agricole.net/site/en/index.php?id=fabrication

Rhum Agricole is from a column still, is it not?

My kind of meal.

Hope there are no wildfires near you.

Why would anyone roast cauliflower?