Blurry

I cant think of a better way to let you in to my world than a series of snapshots of old snapshots. These are pictures that I had lying around before digital (BD). The after digital (AD) pictures on the other had have no paper trail and if I am not careful like I wasnt in November then they all get lost when the system crashes and I forgot to do a back up. Any way on with the fun.



This is this years school picture of the guy.



This is the usually prissy sister in law milking a goat.



This is a striped bass I caught when the guy was still little



this is the guy and a couple cousins rockin the bb gun



me the brother the SIL a cousin the guy and an aunt and uncle

So there you have a nice and revealing look into the doggy world.

South Park Doggy

I found this and thought it was fun. This is what I would look like on South Park.

This is probably a little more like it.

hair today gone tomorrow

I used to have long hair. I had long hair all my life until 5 years ago. I am so glad I cut it off but kid you not some times I miss it. Short hair needs constant maintenance, it is like a golf course.



This is obviously a picture of a picture but you get the drift. And then this time now with my son and some cousins. Big difference, my old hair was gray underneath and brown on top, after cutting I am left with the gray, plus I had let my face get scruffy, I have since shaved.

This weekend was fish soup and kiwi martinis with sugar cane sticks.



You take basic saute starters and a fish head, in this case it was salmon. After all is tender you load it up and I loaded mine with clams, calamari, sea bass, oysters and shrimp. I forgot to take
pictures but it was good. Then it all gets better with kiwi martinis.



These had brown sugar on the rim and a sugar cane stirrer.

Chicken Soup

Here is a sausage update. What was once this is now this. Another couple weeks and it will be dry and delectable.

I made some roasted chicken with caramelized garlic soup and a salad of green leaf and red peppers and tomatoes and avocado. We also dipped crusty bread in olive oil with sea salt.



Caramelize the chicken and veggies in olive oil, salt and pepper. Add water. and simmer until everything is tender. my son likes just the broth and Me I eat it all.



For a snack I cracked open a coconut and put some pieces under the broiler with a little sugar and lime. Then wash it all down a cold and bitter beer.

lucky me

I found this while lurking here. First I was tea and my secondary was chocolate.

Cor blimey, I taste like Tea. I am a subtle flavour, quiet and polite, gentle, almost ambient. My presence in crowds will often go unnoticed. Best not to spill me on your clothes though, I can leave a nasty stain. What Flavour Are You?

I am Chocolate Flavoured. I am sweet and a little bit naughty. I am one of the few clinically proven aphrodisiacs. Sometimes I can seem a little hard, but show warmth and I soon melt. What Flavour Are You?

Meat

Ok now its on to medallions of venison with a blueberry balsamic on a bed of grilled mashed sweet potatoes with a kiwi relish. I am going to include a lot of prep shots on this one.



The whole tenderloin sat quietly in a bowl with a rub of thyme and olive oil while I boiled a way the blueberrys, a splash of balsamic vinegar and some onions garlic and rosemary. This reduced down considerably and then it was strained so that it was the consistency of a very thick syrup.



It is sweet and savory and it would be a great dressing on any salad, I am telling you this tastes great. So now the medallions are cut and ready to get wrapped in bacon and fried quickly with
a rosemary skewer holding it all in place.



These get cooked and placed on the sweet potatoes and then they are garnished with the blueberry balsamic and the kiwi relish and eaten as fast as it lands in front of you. The venison almost melts in your mouth and the tangy blueberry sauce mixed with the sweet potates and kiwi is probably the best combination I have had in a long time. I am not the best "plater" but you can belive the flavors were all there even if it isn't the best presentation.

Then it was brunch and I made some chorizo and egg tacos. With a little cold Corona to kick
things up and some sliced avocado on the side. So all in all this weekends consumption is turning out ok. It is cold and windy outside so inside eating is the best place to be.

Every year I make my kid a special birhday cake. Last year it was a rattlesnake since we were in New Mexico. Usually it is some hot wheels theme. ( I have made cars twice before this is supposed to be a "hotwheel" with white chocolate flames.)I dont know what it will be this year but I have time to think it is not until April that it has to materialize.

Little Flurries

It was sugar dusting snow in the air a few minutes ago lets see if it turns into something. I made some grilled sweet potato and water cress salad to go on the side of my venison stew with buttery corn tortillas. I drizzled balsamic vineger over the salad and I had a squeeze of lime in the stew.

The venison was not gamey in the least, I guess 8 hours in a crok pot would milk the game out of anything. The crockpot is a funny thing that reminds me of being a kid. I have only used this crock pot that I have maybe 3 times, it is fun in a non fun sort of way. You pile everything in it, turn it on and check back like a day later. I have the medallions of the loin left from the venison and I have tasted them already and they are great, well lets clarify I have the tenderloin and I have sliced a couple little medallions to test.

Lunch

I loves me some salmon


I obviously have too much time on my hands.

Cookin' crazy

I have just gone overboard making things this weekend. Usually I am like just fry it and put it on a plate lets eat but these past few days have found me doing a little more.



I made a simple tomatoe, basil and mozzarella salad.

Then I made some mofongo. Which is just fried and mashed plantains typically served like in a ball like pile mixed with pork rinds or shrimp or chicken and served with a gravy, except I tried to make mine like a napolean. The flavor was nice but the picture is blurry.



And if that wasn't enough I was making sausage at the same time. Ground pork with rosemary, thyme and roasted garlic. These I am going to let dry for a while in my little fridge.



I will post an update when they are ready.

And then, yeah there is more, the next morning it was eggs benedict with more gravlax. Yup I made another one this time with cilantro and scallion as the herb acoutrement.



Happy eating and I hope everyone had a chance to enjoy the long weekend. Oh and on a side note I drove out to see some friends in Connecticut on Saturday/Sunday and they gave me a Venison loin, so I will also update on what happens with that.

Gravlax

I have made Gravlax for many years now and I have experimented with many different herbs besides the traditional dill.


The Salmon sat under these heavy pots and pans for like 20 hours


then it is brushed off and sliced

This time around I have used fresh rosemary and the results are fantastic. The light delicate bouquet of the herb mixed with the oily silkyness of the salmon are a perfect match. My son likes it simply sliced and piled on a plate, and although I like it that way too I usually eat it on some good toasted bread with a little chopped onion or chive or scallion, whichever I have on hand. It wont take us but one day to finish off a large filet like this one which was a little over 2 pounds.



Sesame Pancake layered with carrots and cilantro and sauce then the beef

While I was in Chinatown buying the fish I stopped at my favorite dumpling place and picked up one of their delicious sandwiches which, incedently cost only $1.50. Its called a Sesame Pancake with beef. It is this large round loaf that is kind of shallow fried in a large wok and then cut into triangles then sliced open and filled.

I also fried some fish to eat with our fingers with lime and jalapenos but the pictures will not upload.

Well Well

Looks like things are in a state of flux over here. I really wish I could predict the future. I have been so participating in the holiday cheer that my face has gotten a little puffy,

me no likey puffy.



But in other news New Yorkers have finally stopped saving each other. It was getting rampant.

A New Year...

better

How starange do you feel right now? I know I do. It is only three days into the year and I feel like I have been here already. I found some wild mushrooms growing on a dead tree in the Rambles part of Central Park...I regretably did not snap a shot of them on the tree

Stewing pot of seemingly narcotic oyster mushrooms

but I do have a picture of them stewing in a pot..plus the day before we had them more fresh in a quesadilla but again no photos.

resolution 1: take more pictures

resolution 2: do things better

resolution 3: relax

Sounds like a good lot to me..one year I made my new years resolution to give up making

new years resolutions..but who has'nt done that one.

greasy egg and cheese Blurry no matter what but it was way too late!

I did take some pictures of this building that when it was going up it was called an "eyesore" but now look what it reflects back.