Saturday Descends upon the Tiny House
Had a nice day today, Mrs. Phos got an educator discount at Barnes and noble, so we did our part to put them in the running fro the fortune 500. Afterwards we ate at a very nice restaurant called Babo’s Italian Eatery. The dining is informal, but the food is great. Mrs. Phos made a meal of the fried ravioli appetizer while I had the Alfredo Supremo. Both were very good. The service was excellent but their house Chianti is pure window wash.
Fired up the grill and had some steaks, tossed a potato on to bake and had a great dinner. That grill can cook! Tomorrow I am going to throw some chili together for dinner and probably roast the Atomic Hots for lunch. Should be an interesting evening heart burn-wise.
Wx
Cool, but pleasant, in the 60s with some clouds giving us a fairly nice sunset. I caught this one a little late, it was much more vivid earlier, but by the time I unlimbered the camera it was pretty well over.
posted by The Phosgene Kid @ 7:23 PM
11 comments
11 Comments:
I love eggplant - our eggplant rollatini are to die for
lovely shot
Concidence, today at an Italian restaurant I had the Eggplant Panini.YMMM I love eggplant if it's cooked right.
I have some very nice eggplant dishes... And you put me on the hunch of chili...I suddenly felt for making chili con carne...with some red wine.
Phos, I want to ask you something. I bought 1 kg of garlic and as usually I peel them all and put them in the freezer. But this time I also crushed some of them and put them in a jar.
After a couple of days, they turned BLUE!!! WHY???
Are they spoiled or can I still use them? (They didn' make the food blue and the taste was the same, but...)
I have bought jars of crushed garlic, so why shouldn't I be able to do it myself??
I would love to have an outside grill up here, but some of the local kids huff propane and I'd have to chain my dog to the Bar-b-que to prevent them from walking off with the fuel canister.
I don't like Italian food.
little lamb
is not mikey...
/t.
DAK: I like to grill slabs of eggplant with just a little olive oil. Trick is you have to eat it while it is still hot off the grill. Once it cools I am not crazy about the texture. I usually do a mixed grill with eggplant, zucchini, and yellow squash.
Thanks, notice the powerlines? I thought that was nice touch. I always try to get utilities, signs, or dumpsters in my shot to keep it grounded. Actually I don't usually notice them until after I download the shot from the camera. The eyesores are generally placed so I can't photoshop them out.
l>t: I have to eat it hot – if it cools the egg plant gets that a slimy mouth feel.
Kirsten:I am making chili for dinner, in fact. Best to leave garlic whole and just mince it as you need it. Your garlic has oxidized for some reason – get rid of it. It is best to keep garlic in with papery skin intact out on the counter. The other option is you can buy it already minced in a jar at most markets. This seems to keep well in the fridge. I go through a lot of garlic so it is never around long…
nanuk Huff propane? That’s hardcore!! I suppose charcoal is tough to come by in those parts. I use lump charcoal because it doesn’t leave nay chemical taste. I have a chimney style starter so I don’t have to use fluid for the same reason.
LL: What kind of food do you like??
/t. Amen to that. My brother is a real fussy eater – doesn’t like onions, spicy food, etc. I don’t get it.
For goodness sakes! Now you got me all hungry ... and it's at least three hours before dinner.
You should write for food magazines or something.
Flippin eck. I've heard of some odd reasons not to have a gas BBQ but Nanuk's tops them all!
All of your food sounds wonderful.
Dan: Hi Dan! I love to cook, mostly because I know what has gone into the food and I keep everything clean. I have been in some scary restaurants.
fuff: You’d think the smell of the stuff they put in the propane would discourage the hobby, - those kids must be mega-bored.
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