I will be snacking throughout the evening. I'm trying to prepare the 'after the cemetary, back at the house' meal for my best friend's father's funeral. It is small, only about 30 people, but there is much to do, shop for food and alcohol, pre-cook some of the dishes, clean the house etc. Then tomorrow, cater and serve.
Jazz, glad there is a nice meal to celebrate life of friend's dad. A good friend died of AIDS when he was only 37 or 38 - back when there weren't modern therapies that prolong life and make it liveable to some extent - and he left in his will that there would be a big party with good food and wine. Alas I suspect he had moralising (and homophobic) family members, well, I know that, and the only food was crappy sandwiches and bad coffee in a church basement in St-Henri. Not that I was in any mood to care much about the food, but I thought that was really shitty to my friend.
Oddly, Kerouac, I have a more "artisanal" version of those Herta Knacks - chicken knackwurst from a Balkan deli. And Viennese braised red cabbage I made from a recipe in the book a friend in Vienna sent me to "improve my German while cooking".
I had a good non-fancy supper last night -- cecina (like gammon pork), the almost mushy, plain Mexican-style pilaf which I shouldn't like, but do, and zucchini cooked with poblano chile & lots of garlic. Grub, but satisfying.
I have two chopped steaks that have been waiting to be eaten for about 3 days now, so I have no choice but to eat them tonight. However, they might be transformed into spaghetti sauce or shepherd's pie if I'm feeling frisky.
Again!?! We are just expecting a super violent storm tonight with winds of 160km on the coast and about 105km in Paris.
But yesterday, I was driving my mother around in the western suburbs and just 5 km from Paris there was still snow on the ground, quite thick as I reached places like the Maisons Lafitte racetrack. (It snowed on Saturday, but nothing stuck in the city.)
I fried til golden the chicken thighs in a casserole dish. I took them out and added onions and pepper softened for 5 mins and aded garlic, softened another few minutes and added spices. A minute later returned chickento the dish and spooned the onion mix over the top. Added chopped tomatoes, lentils and enough stick to just cover. Brought it to a simmer and put in oven on 150 until its done. Going to add a handful of spinach at the end as well.
I love ostrich, but it is rather expensive. I also think it is in the way you prepare it, I also like the fillet much more than the steaks or the ground version. I also do not like the ostrich sausages, too wild and strong.
"Resentment is like drinking poison and then hoping it will kill your enemies." [br]— Nelson Mandela