Sunday Sunday, bloody sunday - U2
A strangely glorious windy day. Premature Spring-like conditions. Got up to the high 50s, and was very pretty, crisp clear, but a little on the gusty side.
Spent the morning doing domestic crap (gee, we all do it, need to do it), then later in the morning looking at apartments - yee haw, what fun. I looked at one complex today that required a minimum annual salary of $85,000 to even qualify for an application - gee, does not sound like equal opportunity housing to me. Meh.
Drove over to Vienna and suited up for a really long training ride. I later discovered that I was over dressed - warmer out that I anticipated. I was sweating like a dog. I went all the way out to Peonean Springs and then back. Rode with a few folks of the NVVC, we were all still unclear the direction of the wind - was gusting hard from every direction. All in all, a 58 mile training ride.
Finished up, then headed over to the bookstore and picked up a few things including this really funny book called Bicycle Love - Stories of Passion, Joy and Sweat - it's a real hoot, a mess of short stories/accounts by people who have a love of/for bikes/cycling. It's a fun, liberating read.
I have compiled the one of three recipes for the "gastronomically pleasing meal" I had last night, which will be redundant in my cookblog:
Scallops in an Herbed Fennel Shitake Mushroom Sauce
1 tbsp Extra Virgin Olive Oil
1 cup flour, for dusting
2 lbs fresh sea scallops, washed and patted dry
1 tbsp butter
2 tbsp herbed basting oil (1 tbsp Extra Virgin Olive Oil, 1/2 tbsp Grape Seed Oil, 1/4 tsp Garlic Oil, 1/4 tsp each of dried thyme and parsley)
1 medium fennel bulb, sliced super-thin
2 garlic cloves, minced
1/2 tsp fresh tumeric, minced
1 medium shallot, minced
4 scallions, sliced
1/2 cup cilantro
1/4 tsp red pepper flakes
1 cup rehydrated freeze dried shitake mushrooms (let mushrooms soak for a few hours in 1 cup Chardonnay and 1 cup chicken stock)
1 lime, juiced
Dust scallops in flour, set aside. In large saucepan, add olive oil and set heat to medium. Carefully add scallops and allow to brown on each side for 1-2 minutes, turn and brown other side. Add butter and basting oil, brown further for another minute flipping quickly. Remove after 2 minutes into covered dish.
In left over scallop drippings, add garlic, tumeric, shallot, scallion, red pepper flakes and saute for 2 minutes. Add fennel, cilantro, shitake mushrooms (including the mixture the mushrooms were rehydrated in), lime juice, salt and pepper. Saute until fennel is semi-translucent, then add scallops back - quickly toss for one minute then serve. Serves 4.
A strangely glorious windy day. Premature Spring-like conditions. Got up to the high 50s, and was very pretty, crisp clear, but a little on the gusty side.
Spent the morning doing domestic crap (gee, we all do it, need to do it), then later in the morning looking at apartments - yee haw, what fun. I looked at one complex today that required a minimum annual salary of $85,000 to even qualify for an application - gee, does not sound like equal opportunity housing to me. Meh.
Drove over to Vienna and suited up for a really long training ride. I later discovered that I was over dressed - warmer out that I anticipated. I was sweating like a dog. I went all the way out to Peonean Springs and then back. Rode with a few folks of the NVVC, we were all still unclear the direction of the wind - was gusting hard from every direction. All in all, a 58 mile training ride. Finished up, then headed over to the bookstore and picked up a few things including this really funny book called Bicycle Love - Stories of Passion, Joy and Sweat - it's a real hoot, a mess of short stories/accounts by people who have a love of/for bikes/cycling. It's a fun, liberating read.
I have compiled the one of three recipes for the "gastronomically pleasing meal" I had last night, which will be redundant in my cookblog:
Scallops in an Herbed Fennel Shitake Mushroom Sauce
1 tbsp Extra Virgin Olive Oil
1 cup flour, for dusting
2 lbs fresh sea scallops, washed and patted dry
1 tbsp butter
2 tbsp herbed basting oil (1 tbsp Extra Virgin Olive Oil, 1/2 tbsp Grape Seed Oil, 1/4 tsp Garlic Oil, 1/4 tsp each of dried thyme and parsley)
1 medium fennel bulb, sliced super-thin
2 garlic cloves, minced
1/2 tsp fresh tumeric, minced
1 medium shallot, minced
4 scallions, sliced
1/2 cup cilantro
1/4 tsp red pepper flakes
1 cup rehydrated freeze dried shitake mushrooms (let mushrooms soak for a few hours in 1 cup Chardonnay and 1 cup chicken stock)
1 lime, juiced
Dust scallops in flour, set aside. In large saucepan, add olive oil and set heat to medium. Carefully add scallops and allow to brown on each side for 1-2 minutes, turn and brown other side. Add butter and basting oil, brown further for another minute flipping quickly. Remove after 2 minutes into covered dish.
In left over scallop drippings, add garlic, tumeric, shallot, scallion, red pepper flakes and saute for 2 minutes. Add fennel, cilantro, shitake mushrooms (including the mixture the mushrooms were rehydrated in), lime juice, salt and pepper. Saute until fennel is semi-translucent, then add scallops back - quickly toss for one minute then serve. Serves 4.
Comments:
Post a Comment
(Under development, I'm bashful)