||[Jan. 26th, 2011|04:01 pm]
This is the next to last call for the birthday dinner on Friday, 7pm Longhorn Steakhouse. Let me know if you plan to attend. |
I'm nearly caught up on dishes and laundry, much to my amazement. The booth actually helps because it's a work surface for sorting and folding, plus comfortable benches to sit on while folding. Tonight's t-bones are currently in the fridge with a dusting of salt. In theory you let the salt soak into the meat, and wash it off the surface before cooking (use kosher or sea salt, table salt has grains that are too small for this process). It not only flavors the meat but keeps the juice in the steak while cooking.
For some reason I feel like messing around with sprouts again. I'll sterilize my sprouters and get some mung beans and garden mix from the Merc while Pari has piano. The garden mix (mung beans, radish seeds, clover and alfalfa seeds) makes a pretty good salad with a touch of vinaigrette and some bacon bits. It takes about 3-4 days to sprout but is usually worth the wait.