Holy crap, reading that article and thinking of the dialect in the Sopranos.... Is that pronounced "fazhool" in the show? If it is, it's one of those words whose pronunciation is so divergent from its spelling that I never made the connection. Also, I now know how to say it, should the need arise, in a manner less likely to get me excluded from the polite society of the 21st century, <cough cough>.
I made some tortillas tonight. Not the best tortillas I've ever eaten for sure, but they were passable.
Least you can still buy liquor, PA is one of those states that owns all liquor stores directly .....do our governor just shut them all down pretty early into this. We are also the only state to have done this, even the others that fully own the stores didn`t do that. They did JUST start allowing online sales....but they are barely going through because the site isn`t handling the traffic. Hell at least one county in West Virginia got so fed up at us hoping the border for booze that they now refuse to seek liquor to people from PA altogether. Gonna start seeing a bunch of Pennsvaliyns standing outside like high schoolers trying to get locals to buy booze for them.
My dog (a.k.a Queen of the manor) is having steak with rice and vegetables. I'm having the same but with salmon and garlic bread.
I had a beef roast with steamed potatoes yesterday and’ll be having a beautiful and marinated sea-bass today. mmmmm.
Dude, we don't even know how to spell it or pronounce it. The real word is fagioli, which refers to the white beans, but rule number one of Italian American slang is drop the last vowel from any food product: melanzana (eggplant) becomes melanzan prosciutto becomes prosciut (pro-zhoot) marinara becomes marinar... and so forth. As for fagiol, some people (like me) pronounce as fa-zhole (last syllable sounds like "shoal")... others call it fa-zule (like the big boss in the Ghostbusters). But really, none of us know what we're saying or why. It's all the inbreeding.
Chicken saltimbocca (sort of) with prosciutto and sage in a marsala wine sauce. Roasted brussel sprouts and Israeli couscous. Prosciutto parma has gone from $20 to $26 by the way. I think the 6 slices I used probably cost more than the rest of the meal put together. The 2014 bottle of Medoc was nice, too.
Spicy Sriracha ramen with field-expedient char-siu*. Spoiler: * Field-expedient because I had to swap out literally everything in the recipe for something else. Whoop, no, garlic remained garlic.
Stuffed peppers... an old, easy go-to. Piece of cake, too. Saute onion, celery, and carrot, like you would to start a soup. Add a pound of beef, brown that shit up. Add a tiny can of tomato sauce, salt, pepper, hot sauce (to taste), bring to a bubble, then reduce, reduce, reduce. Then mix the meat with half a cup of cooked rice and about a quarter cup of grated parm or romano, stuff the peppers and bake for about 25 minutes. Super important: PAR BOIL the peppers before you stuff and bake to soften the texture. I boil em for about 7 minutes. Otherwise they will retain their raw firmess even if you murder them in the oven. Eat and be well.
Warm enough for a salad today - egg mayo with anchovies and some capers - the big ones you have to pull off the stalks.
After 27 consecutive days of exclusive home cooking, we ordered a pizza. On Easter Sunday no less. Weird. But that is even more delicious when you only get it once a month.
Easter dinner. Broiled lamb rib with potatoes pan-roasted in the dripping (yeah, I know) and asparagus sauteed in butter and white wine, accompanied by a glass or two of homemade mead.
Nice. I thought that might have been a manhattan in an old school, rounded manhattan glass. As for the Potvins, I made plain boiled pork with plain boiled carrots and peas. All shredded into a thick goop and mixed with plain white rice. Sounds delicious, right? It is if you're a 6.5 lb Yorkshire Terrier named Big Papi Potvin, which would have a nice ring to it if only that were our real surname. The adults are getting herbed lemon rubbed pork chops with roasted taters, onions, and peppers. Probably make a salad happen, too. And in honor of @Catrin Lewis pseudo-manhattan, I think I'm going to mix myself a real one with Basil Hayden, Averna Amaro, some Luxardo cherry juice, and homemade orange bitters... that latter was produced by my restaurant's owner, who is kind of like an ADHD version of Willy Wonka.
Did steaks with mushroom-onion gravy, twice-baked potato, and sweet corn last night. Horribly American, I think I owe Mrs. A some nabe or something tonight.
