Bon Appetit
Oct. 9th, 2011 08:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
checkers65477Last night I watched the movie Julie and Julia. It made me go and pull out my old copies of Mastering the Art of French Cooking and try a recipe. Here it is--Thon A La Provencale (sorry about the lack of accents; I am too lazy to try to make them work). Aka, Tuna Steaks With Wine, Tomatoes, and Herbs.
Unfortunately, I sliced into my finger with my chef's knife. I won't go into detail except to say that It's not too bad but will take some time to heal. Yikes. Just another chapter in my recent "I am an idiot" life.
The sauce, however, was heavenly. Note the cholesterol medicine on the edge of the plate.
Unfortunately, I sliced into my finger with my chef's knife. I won't go into detail except to say that It's not too bad but will take some time to heal. Yikes. Just another chapter in my recent "I am an idiot" life.
The sauce, however, was heavenly. Note the cholesterol medicine on the edge of the plate.
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Date: 2011-10-10 08:06 pm (UTC)that looks delicious - it's making me so hungry
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From:no subject
Date: 2011-10-10 10:37 pm (UTC)And is that rice you made to go with it?
(no subject)
From:no subject
Date: 2011-10-11 03:09 am (UTC)I'm sorry about your ouchy finger. Take comfort that at least you didn't cut off your entire hand, a la Gen. :)
I need to start gearing up for Christmas cookie baking. Some of the German ones have to sit for a while before you eat them. I'm going to make Springerle for the first time, using the large, fancy roller I bought last year: http://houseonthehill.net/rolling-pins/showstopper-rolling-pin/
(Take a look at their other cookie molds, that can also be used for molding marzipan, and even paper. They're GORGEOUS! I want them!)
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