June 1, 2015

What we cooked last week:

Tuesday: Braised Porkchops with shiitake and green peppercorns, Seared corn and quinoa salad.
Wednesday: Escarole soup with sausage
Thursday: Fagioli all’ uccelito con insalata verde (Savory beans and tomato with a  tart Salad of bitter greens)
Friday: Seared Tuna with avocado
Saturday: Grilled Beef Tenderloin with spring onions
Sunday: Connor Riley’s graduation party at Kelly (Hanna) and Patrick Riley’s

Last week all the food was worth eating again with the corn and quinoa salad and the seared tuna and the grilled . . . but there you go, I can’t single out any one thing. It may be time to raise our prices.

A good deal of the food this week was cooked in order to empty the refrigerator, since we’re headed to the shore on Monday. Please cheer twice as hard for the Pirates in our absence (Barbara’s theory is that they won’t miss us if the overall decibel level doesn’t drop).

At the shore we’ll be cooking a lot of fish, but we’ll have to wait to see the ingredients before we figure out the menu. You can be certain that we’ll be cooking tuna, soft shell crabs, and a brunch of shrimp and grits. Beyond that, we may just relax, drink beer and eat chips.   Of course I’m talking plantain chips with an avocado salsa verde dip.

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