This being (ever so slightly past) my 100th post, I thought it would be a prudent time to reflect.. look back.. see what worked about my experiments, what didn’t.. what I could be doing more of.. less of.. So I went to the source and asked Roy. Our mini-interview resulted in the following list:
The Less: Cured meats that aren’t bacon.. which is to say that he would like to never ever have cured salmon again.
The More: French-type Sauces (including but not limited to nanette sauce), celery root, seasonal vegetables, maybe some bread
I’ve been trying to make things with more sauce, but I’ve been pretty lazy about cooking lately. Could be the 12 hour days. Out the door at a smidge before 7am, and back in a smidge before 7pm. It’s unjust. It’s unholy. I hate it. There will be some changes coming up though.. as it relates to my job. Maybe this will help with the travel time somewhat? More on this as details develop.
I made a nice chicken piccata the other night. I’ve been holding on to the photo, waiting for a good time to blog it.
- Chicken Piccata. Delicious!
Tonight kicks off the start of Sauce Week.. It’s like shark week, only saucier. Stay tuned for pork loin with a cranberry reduction, celery root puree (if I can find it), and some steamed seasonal veggies. What can I say? I’m a people pleaser.
The Confluent Kitchen 
Now you have to make a sauce that goes well with shark. The Piccata looks really, really good.
Shark is actually really tasty. I wouldn’t want to mask it or overpower it..
Thanks!! 😀 I was uber proud of the piccata. Those cutlets were beautiful. It was even better the second day because I packed it with the sauce and the noodles absorbed it all. *happy sigh*
I will immediately take hold of your rss feed as I can’t to find your email subscription link or newsletter service. Do you’ve any? Kindly let me recognise in order that I may subscribe. Thanks.
I think if you sign in to wordpress, it lets you follow me. 🙂