use real butter

dinner last night: what happens when you only have 2 eggs for 3-egg quiche

The most expensive cuts of meat are the ones that cook quickly and serve up a tender grain that melts in your mouth if you have the sense to cook it properly (i.e. not overcook it). I love those cuts as much as the next Texan, Argentine, or general meat-eater. However, the best known trick for a cheap but flavorful meal is a hunk of meat (in this case, beef) that chews like a tire if you try the quick dry heat method. Chuck roast and other “tough” parts near the ass are typically slow-cooked to break down the connective tissues until the meat is falling apart.

fresh vegetables to compliment fresh chuck roast

sitting around and stewing isn’t always a bad thing

To continue with yesterday’s theme of Birthday Boy’s Wishes, I made an Italian Cassata per Jeremy’s request this afternoon once the Subaru and I were both done being poked and prodded. This is the traditional cassata with a twist by way of Marcel Desaulnier’s Death by Chocolate. I have a version of this great recipe book that was signed by Monsieur Desaulnier himself because he is one of the chefs/owners of The Trellis restaurant in Colonial Williamsburg (my old stomping grounds). He is a terrific chef - I even emailed him about doubling recipes from his book for making large sheet spongecakes to serve 40+. His advice worked perfectly. I should note, I don’t use his pastry cream recipe though - I prefer Rose Levy Beranbaum’s Pastry Cream recipe from The Pie and Pastry Bible (or was it The Cake Bible?) - either way, her books are an endless reference for bakers…

make the pastry cream and chop the chocolate (caro dark)

when custard cools, mix in the chocolate - fold egg whites into batter for spongecake

cool the baked spongecake, cut in half and soak each half with marsala

spread custard, add top layer, sprinkle with cocoa powder, and serve

Here’s to another year as we creep ever closer to mid-life crisis, Jeremy! A very merry birthday to my guy. Today was damn busy, but that’s what happens when your fridge is empty and you have a ton of crap to take care of. I managed to make some birthday dinner tonight, but birthday dessert is part 2 for tomorrow.

sashimi-grade tuna from whole foods makes spicy tuna handrolls for appetizers

For dinner we went simple with some grilled ribeye steaks, roasted vegetables, salad, lobster bisque, and a nice shiraz from daown undah. Vegetables are so damn delicious when you haven’t had them in a few days. Fresh food prepared at home (well, at least prepared in my home) kicks royal butt. If I don’t cook for a few days, I start to get depressed… and irate.

happy birthday, tummy honey!

Kaweah enjoyed our backpack well enough. Tired her out so much that she wasn’t even begging for food at the end of the day.

so tired after dragging jeremy over 4000 feet and 11 miles… can smell ramen, but too tired… this leg will do nicely… ramen smells good - within reach… zzzzzzzz…