(no subject)
First of all, I would like to welcome my newest reader, moderndrama. He's part of the Mime Rifle theater group who wowed us at the Fringe two years ago with "Jaws: The Musical" and has been bringing on the funny ever since. I'm thrilled to have him with us.
I'm also glad that I had such a good response to my poll yesterday (there's still time to vote if you haven't). As I suspected, the figures quoted in the article were way out of proportion. I'll post a comparison of them later in the week.
I made a lovely dinner last night. I found a wonderful marinade for seafood that only has 10 mgs of sodium per tablespoon so I used it and a little white wine and marinated two tuna steaks. We then cooked them on George and they were delicious. I did top them off with a little mango wasabi mustard before serving to accent the flavor.
For our side dish, I boiled up some noodles and grated some zucchini (they needed to be used immediately) and dropped the zucchini into the pot for the last minute or two of boiling to cook it. While that was draining, I threw the leftover marinade, some more wine and some mango wasabi mustard into the pan to heat. Once this was combined I tossed the noodles and zucchini back in and mixed it all up. beldar thought I should have added more mustard and put some on his but I liked the subtle flavor. I will probably work on making a bit stronger sauce in the future but I thought this one was lovely.
Not much else to say for now. I will try to post again later.
TTFN!
I'm also glad that I had such a good response to my poll yesterday (there's still time to vote if you haven't). As I suspected, the figures quoted in the article were way out of proportion. I'll post a comparison of them later in the week.
I made a lovely dinner last night. I found a wonderful marinade for seafood that only has 10 mgs of sodium per tablespoon so I used it and a little white wine and marinated two tuna steaks. We then cooked them on George and they were delicious. I did top them off with a little mango wasabi mustard before serving to accent the flavor.
For our side dish, I boiled up some noodles and grated some zucchini (they needed to be used immediately) and dropped the zucchini into the pot for the last minute or two of boiling to cook it. While that was draining, I threw the leftover marinade, some more wine and some mango wasabi mustard into the pan to heat. Once this was combined I tossed the noodles and zucchini back in and mixed it all up. beldar thought I should have added more mustard and put some on his but I liked the subtle flavor. I will probably work on making a bit stronger sauce in the future but I thought this one was lovely.
Not much else to say for now. I will try to post again later.
TTFN!