According to my Terra Nova graduate math, in order for Fatass to lose said weight, she will need to drop 1.9 pounds per day starting today. Can she do it? I say YES! She'll have to start tomorrow though cause her clan is coming for the dinnah and there's Cava in the fridge...and Porcine-Poppy is making chocolate drizzled Becky-Bacon.
Not only is the clan coming over, but included in the clan is Nephew-Lucas and he's bringing GF-Kelly, who I've not met. So weird, I swear it was just yesterday he was pooping the color chartrousse in his diapers cause I gave him a bunch of blueberries.
Speaking of poop, ever eat a bunch of beets and think you're dying when the by-product comes out?
MomJean has been with us for a while now. We met FFM-Laurie in Linda Mar yesterday for a little walkie and them some breakfast at High Tides. That place is a treasure! Food was awesome!
Mmmmmimosa!
I like to call this pic "Oh no you DID-ENT!"
Gamer-Poppy finally found someone she could play geeky computer games with...who knew it would be MomJean?!
Okay, so I've been cooking a fair bit this past week. Let me tell you, this is one tough crowd! As you know My-Worst-Food-Critic-Poppy is not quick with the compliment...
Monday: Steak, creamed spinach and brussly sprouts.
Steaks (I seasoned w/Kecky's Steak Shake and Poppy pan-fried).
Creamed spinach made with cream, parm, nutmeg, finished w/lemon juice, salt/pepper.
Very thinly julienned salami that I sauteed in olive oil, drained from the pan then used the flavored oil and cooked the brussly sprouts. Added the salami back in.
Comment: The steaks are too salty.
Tuesday: Salmon w/wasabi sauce, dry-fried green beans w/mushrooms and arugula salad.
For the wasabi sauce I start with about a cup of water and half-cup soy sauce. Add a little bit of chili sesame oil and diced shallot. I simmer until it's reduced a bit. Let cool. Once cool I add probably 3 tablespoons to 3/4 cup sour cream, 1/4 cup mayo and about a tablespoon of finely diced shallot and a bunch of wasabi paste. Stir it all together and stick it in the fridge.
Chop up some shroomies and throw them in a pan with a little olive oil. Once they cooked a wee, it tossed in the rest of the soy liquid and let that reduce a bit. Once it was done, I pulled out the mushrooms.
For the beans, I blanched them and then get them as dry as possible. In a very hot oiled pan they go and fry them by tossing them around letting them get that brown on them. Once they were pretty much done, I tossed in the shroomies and the soy liquid.
For the arugula salad, I made a dressing of seasoned rice vinegar, cider vinegar, wee bit of sesame oil, wee bit of olive oil, salt and pepper. The seasoned rice vinegar added a sweet that cut a little of the bitter in the arugula...just a little though cause I like the bitter.
Poppy cooked the salmon (mine was over-cooked but I didn't say anything).
Comment: None.
Okay, now I'm getting frustrated. Gonna have to really out do myself. So last night was more salmon, beets, beet greens and sweet baby broccoli.
Salmon: Poppy seasoned with my lemon-dill salt-n-pepper and broiled.
Beets: I tented them in foil w/a few allspice berries, bay leave garlic, salt and pepper. In the oven for a couple of hours.
Beet greens: Sauteed in a little olive oil then added chicken stock, a touch of Worcestershire and pepper.
Sweet Baby Broc: same deal as the beans, soy, hot chili sesame oil.
Also had the leftover wasabi sauce.
Comment: Guess I nailed it cause there were yum yum noises and a few "This is really good."
Tonight's le menu:
Spit roasted chicken
Dry-fried green beans (sorry, my people really like them)
Tarragon baby carrots
roasted red and white potatoes
I'll let you know how it all goes.
Happy Sunday!
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