We had dinner guests tonight, Deb Chase and Mick Doherty of Oregon Shadow Theatre. I hadn’t seen them since we moved back into town. I knew that they lived close by but couldn’t quite remember where. It turns out that we are three blocks away. How silly to have not seen them yet.
Dinner menu
Fig and blue cheese ravioli with blanched watercress and olive oil
Green salad with pears, walnuts and a white balsamic vinegrette
Dessert: Pear Ozark pudding, served in ramekins
I do enjoy having dinner guests.
The new/old stove is a little cantankerous and we need to fiddle with the adjustments some. The oven rocks, but the mix on one of the range’s burners is clearly not right since it gouts flame that would be more at home in the laboratory of a horror film. The ones that are correctly adjusted are a dream though
A video of the out of control burner would be nice.
I’ll try to get that for you.
1 out of 4 burners on an old reconditioned stove is actually really good at this point. I meant to comment on your earlier post about how great it looked. What a classic.
Cooking for friends is really fun isn’t it. Something we all should do more of.
Great salad mix also. I really love mixing fruit, nuts and various greens. Apple, pecans and spinach with a light vinigrette like you used is one of my favorites.
I seem to comment a lot when you talk about food. I must be a serious foodaholic(Yes)or I really like your cooking style, interesting but not overly involved or difficult.
Thanks for including the links for the recipes. You knew I would ask didn’t you. 8D
I recently started reading “Scenting the Dark and Other Stories” by the way. It’s really solid and I’m enjoying it thoroughly.
I think we can get them all working evenly. The ironic thing is that this one is the simmer burner, which is probably what adds to the Bunsen burner quality.
Do make the roasted broccoli one, in particular, because it is addictive.
Also, yay! that you are liking Scenting the Dark.
I’ve already printed out the roasted broccoli recipe. It will be on the table soon.
And I’ll add a vote for the Mad Scientist cackle while filming…
You can also try steaming the broccoli then adding the oil and seasonings. If you slice the garlic thin and cook in a med temp. olive oil for about twenty min. ’till brown, you’ll get garlic chips to garnish with and the oil will take on the garlic flavor.
I do this and split the oil between the steamed broccoli and then roast cauliflower like the orig. broccoli recipe (without the red pepper).
Don’t forget to do the mad scientist cackle while filming.
ITs COOKING . . . . COOKING!!!!! Bwaaa ha ha haaaa!!!!!
I miss cooking with gas.
Well, I’ve filmed it, but now I’m having trouble getting it into a format I can edit. No cackling, I’m afraid.