Lunch today, T-bone steak with brussels sprouts and sweet pots. Every camera in the house was out of batteries, so I jumped back to old faithful, my iPhone 1. Still in great condition. Were it not for the battery life, I’d use this beauty baby as a phone today.
This T-bone was to go to a customer, but it wasn’t as good looking as the rest of the steaks, so we kept it. Then, I ate it. I was to share some with my husband, but then, I ate it. Take one for the team, as they say.
After a brief pat and air dry, into the bubbling duck fat it went.
The sweet potatoes, also cooked in duck fat, went in while the steak was warming and drying. iPhone 1 was dropped after this capture. Duck fat fingers. As my faithful buddy descended on cold, hard French tile I shrieked these words, ” OH SHIT!! NOOOOOO!!!!!”
She was fine. iPhone 1 ( home name iPhonee ) was recovered without shatter ( unlike evil iPhone 4 ). A slow butter bubbled, thick cut onion awaited the brussels sprout. I’m sure duck fat was used in this dish as well. Out loud, I say “brussel sprouts” because “brussels sprouts” doesn’t flow for me. Why isn’t it Brussels’ Sprouts? I could probably roll with Brussels’ Sprouts.
I rested the big boy on the veg and took a few photeez. I was so hungry, I didn’t wait out the proper steak resting time.
oh but it was just fine.
I had a few fans pitching ideas on what to do with that bone.
This is the first time I’ve added last night’s rice to today’s duck hearts.
- duck hearts
- duck fat
- small onion,diced
- red wine
- last night’s rice
slice into rounds
brown in duck fat in batches ( all at once and you boil the damn things. yuk )
add salt with each batch
remove from pan and set aside
Then the rest:
add big butter nub and diced onion
move around the pan until softy melty
add a splash of Cassis and a dash of your red wine
add a dash of cinnamon
add a dash of sugar
add the duck hearts back and move around the pan
add last night’s rice ( about a cup leftover so it seems )
There isn’t a specific food I miss from America. We eat meat and veg. You can get or grow meat and veg here. It’s nice. But when our friend from America said, ” I’m coming over, do you want anything? ” I thought of the children. Our children have no idea what Kraft macaroni & CHEESE tastes like. Kraft macaroni & CHEESE has a specific flavor that no other macaroni & cheese product has to offer. Kraft macaroni & CHEESE is the flavor orange.
I haven’t eaten mac’n’cheese for soooo long, but I retained a kinestetic memory of how to make it. It fell out of me like those days of having a quick bite before getting back for dress rehearsal.
Get the water boiling.
Bubbly bubbly, pasta in.
It’s so quick from here. Kraft noodles boil faster than other noodles. They are super noodles.
The orange shower with butter nub.
Powder more addictive than addictive illegal powder itself.
The squidge and sound of orange mixing. You begin to salivate and panic, where’s my bowl?! Where’s my fork?! No wait, I’ll eat it out of the pan!
Minty samples. ( in her Judo outfit. Friends don’t let friends let your kids eat orange in their Judo outfit. bad idea )
I want more. Yes, Minty, you and the rest of children across America. It’s is amazing stuff. Thankfully, I can’t find it here in France. No … don’t … zip it … ” They don’t sell it in France … “