I poached eggs both mornings using the microwaveable Nordic egg-poacher, a holiday gift from the in-laws. It's proving to be an ongoing challenge to find just the right microwave time to achieve a perfect poached egg, not too cooked or too runny. In the meantime, I'll enjoy experimenting and eating with Dutch cheese and baguette on the side, or with the last of the frozen-away homemade pesto and slices of chocolate brown tomato to conjure up delicious memories of summertime.
An invitation to a surprise birthday party – at their place, an old funeral home – from an old high school pal, a recently rekindled "Facebook friendship."
And the kick-off of "MOUTH PARTY," a new series of celebratory dinners amongst our small Chicago crew, the brainchild of two friends who will be moving to Dallas in the summer. The basic rules of MOUTH PARTY are simple: the responsibility of planning/hosting will rotate once a month; if making reservations, the resto does not have to be fine dining, only good; and if hosting, each party will be assigned to bring a side dish and some booze. Done.
Pork confit was the signature dish at the first dinner. Did you know that confit is submerged in fat for up to two months in the refrigerator prior to consumption??? Sounds nasty, but oh-so-tasty! Those Frenchies sure know what they're doing. We're up next for hosting, I don't know how I'm going to live up to a confit! This could be the perfect opp to work on #16 of my 30 for 30 project!
{ warm, hearty pork confit }
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