Foodie Interlude
Tonight the dinner plan was duck breast in a cherry port reduction. But the wife didn't feel very well, so we put that off for tomorrow night. Interesting side-effect - Top Chef was on in the background while I tried to decide on my "on your own" dinner plan. And that evolved into...
Chicken breast seasoned with fresh tarragon, salt, celery salt, & white pepper; on a bed of butter & chive sauteed baby yukon gold potatoes drizzled in white truffle oil, and a mixed green / goat cheese salad.
Dayum! I can actually cook, when I have the time. Also, our pantry is apparently stocked more like that of an Iron Chef than that of a typical suburban home with young kids.
Of course, I knew that was obviously true already, since the first planned harvesting of our rhubarb and arugula crops are slated to accompany the fois gras in our freezer.
And yet some semi-sophisticated city dwellers fear the suburbs because the food isn't sophisticated enough for them. Tsk. They represent the urbanites who use restaurants like office workers use vending machines. Pshah! Learn to grow an herb or two and cook a chicken yourself and suddenly suburban homes are Le Cirque on a dime. Maybe not Le Cirque exactly. But at least better than the overpriced, waiting list fare offered at the majority of Minneapolis restaurants on a typical Saturday evening.
Chicken breast seasoned with fresh tarragon, salt, celery salt, & white pepper; on a bed of butter & chive sauteed baby yukon gold potatoes drizzled in white truffle oil, and a mixed green / goat cheese salad.
Dayum! I can actually cook, when I have the time. Also, our pantry is apparently stocked more like that of an Iron Chef than that of a typical suburban home with young kids.
Of course, I knew that was obviously true already, since the first planned harvesting of our rhubarb and arugula crops are slated to accompany the fois gras in our freezer.
And yet some semi-sophisticated city dwellers fear the suburbs because the food isn't sophisticated enough for them. Tsk. They represent the urbanites who use restaurants like office workers use vending machines. Pshah! Learn to grow an herb or two and cook a chicken yourself and suddenly suburban homes are Le Cirque on a dime. Maybe not Le Cirque exactly. But at least better than the overpriced, waiting list fare offered at the majority of Minneapolis restaurants on a typical Saturday evening.
Posted by Doug Williams on
Sunday May 21, 2006 at 12:24am
