I started Sunday off a little foggy from a long Saturday. I knew I needed to be productive, so simply tossing back one of the usual suspects wouldn’t due. Part of Saturday night involved a trip to Taste to see Ted, Travis, and Mark. I noticed someone was drinking club soda and Angostura. This peaked my interest then and the next morning I thought that might do the trick. It was a smashing success. Normally I don’t keep club soda, but the wife had purchased a large bottle of Voss sparkling water for me a couple days earlier, I’d asked for regular Voss. Anyway, I quickly dumped a half ounce or so of Angostura in the bottle, and there I had it, the perfect eye opener for a busy day.
I probably could have had a heavier hand on the bitters, but didn’t want to over do it. It was only 10 AM and I was going to be walking through Home Depot with my libation. Hang over, or fogginess, lifted, I started about my day.
Saturday we’d purchased a few herb starters at Loca Harvest after having a delightful brunch at their cafe location just down Morganford from the grocer. Planting them was my first duty after getting some much needed supplies at the aforementioned HD. What to pair with gardening?
Friday I picked up my number one weekend need, some Bell’s Oberon, from the Rock Hill Wine and Cheese Place.
I fired up the grill mid afternoon to do a bit of flank steak I picked up at Baumann’s Fine Meats. The day before I’d tossed the steak into a modified version of my Grandad’s marinade.
1.0 Lemon juiced
.50 cup Soy Sauce
.25 cup dry red wine
3.0 tbs oil
2.0 tbs Worcester
1.0 large clove of garlic
1.0 bundle chopped scallions
1.0 tsp dry dill weed
I changed things up by substituting rice wine vinegar for the wine, no dill weed, but added red pepper flake, some fish sauce, a shot of bourbon, some housin sauce and a spot of hirin. I was going for an Asian marinade, and I was successful.
I grilled the steak a bit past medium and then sliced it against the grain. It was quite tender. I served the meat on top of some sautéd onions over rice and peas.
Rice and Peas
1.0 cup water
.50 cup chicken stock
.50 cup coconut milk
.50 tsp ginger
1.0 cup rice
I toasted the rice in some butter and then add the other ingredients and brought it all to a boil. Boil for 4-5 minutes then place a tea towel under the lid and let stand for 35 minutes. Or, follow your rice package’s instructions.
After the rice finished I added a quarter teaspoon each of cinnamon and nutmeg. Both freshly grated.
I topped the dish with Sriracha garlic chili paste and some, or a, chiffonade of cinnamon basil that I’d purchased at Local Harvest.
I washed it down with a 50/50 Pernod and water over ice, perfectly refreshing. It was such a great night we even ate outside, something I generally loath. If you want to have a picnic, just invite a bunch of flies into your home and eat your meal on the floor. That being said, Sunday was the exception to the rule.
For dessert, a walk to Mr. Wizard’s Custard was in order, not bad. I had the turtle, the wife went with caramel and pecans. We were both sad to see they didn’t have butterscotch or pralines. But a walk to Ted Drew’s or Bobby’s wasn’t possible, so Mr. Wizard’s it was, and though it wasn’t the same as our favorites, we’ll be back.
Next time we may walk to the Kakao in Maplewood for ice-cream, but they close at 7 PM everyday but Sunday, when they close up at 5 PM. That doesn’t leave much of a chance for a walk over for dessert. Unfortunate.
So, now that the weather is warm, grab some warm weather beers, fire up the grill, and then treat yourself with a walk for some ice-cream. Take advantage of this weather, it’s the first “Spring” we’ve had in a decade, god bless you global warming.