I want a chef's jacket
Hope everybody had a good weekend. I certainly did.
The house smells like a restaurant tonight. On Thursday I got $110 worth of lobsters (11 lbs) for
naiad8's birthday, and we've used them for dinner everyday since. Today we finally finished off the lobster meat and some of the shells when I made lobster bisque with chunks of lobster in it. And I still have half of the lobster shells frozen in the freezer outside. There'll be more lobster bisque another day in the future.
Yesterday we made cheese souffle with lobster cream sauce and a spring salad with roast red bell pepper and goat cheese. It was actually faux souffle, a recipe from Jacques Pepin's mom who did it with 10% of the work and 90% of the result. Good enough for me. Christine is the master of souffles but I got to do most of this one so it was cool to learn how to make bechamel.
I also made some chicken broth using the bones of a store-brought roast chicken from last Wednesday. I guess it's a bit frugal but I love the process of making broth, and it tastes better than anything you can get in a Tetrapak container. Christine will probably use it to make Tom Kha Gai tomorrow for dinner.
Alex starts summer school tomorrow, which is a big sigh of relief for everybody. He was getting pretty bored and punchy couped up at home all this time. I made him tomato curry on rice for dinner tonight, and saved some for his lunch at school tomorrow. And to sneak protein into his food, I microwaved a chicken breast, pulverized it in the food processor, and mixed it right into his curry. He has no clue he's chowing down on chicken (the horror!).
Tis late...work tomorrow...gotta sleep.
The house smells like a restaurant tonight. On Thursday I got $110 worth of lobsters (11 lbs) for
naiad8's birthday, and we've used them for dinner everyday since. Today we finally finished off the lobster meat and some of the shells when I made lobster bisque with chunks of lobster in it. And I still have half of the lobster shells frozen in the freezer outside. There'll be more lobster bisque another day in the future.
Yesterday we made cheese souffle with lobster cream sauce and a spring salad with roast red bell pepper and goat cheese. It was actually faux souffle, a recipe from Jacques Pepin's mom who did it with 10% of the work and 90% of the result. Good enough for me. Christine is the master of souffles but I got to do most of this one so it was cool to learn how to make bechamel.
I also made some chicken broth using the bones of a store-brought roast chicken from last Wednesday. I guess it's a bit frugal but I love the process of making broth, and it tastes better than anything you can get in a Tetrapak container. Christine will probably use it to make Tom Kha Gai tomorrow for dinner.
Alex starts summer school tomorrow, which is a big sigh of relief for everybody. He was getting pretty bored and punchy couped up at home all this time. I made him tomato curry on rice for dinner tonight, and saved some for his lunch at school tomorrow. And to sneak protein into his food, I microwaved a chicken breast, pulverized it in the food processor, and mixed it right into his curry. He has no clue he's chowing down on chicken (the horror!).
Tis late...work tomorrow...gotta sleep.