Because you could have had them for lunch today, instead?

Back from my trip and decided to dig into my stash of frozen foie gras medallions and since the bottle of 2017 Sauternes is a full bottle there’s going to be a few (likely three) consecutive days of seared foie gras. I know I wasn’t aesthetic with this dish, but, it’s very flavorful because a vintage port balsamic reduction is added amd it’s accompanied by fresh pineapple that has been simmering in vintage port and aged balsamic. Main course marinated hanger steak and smashed black truffle yellow potatoes with a 2022 Paso Robles. The hanger steak was seared in the same pan as the seared foie medallions with the remaining foie gras fat.

Cape Town - Austin through IAD with a 3 hour layover

I baked salmon again - the rosemary was a mistake as it became hard and felt like biting into bones. I ate most of the fish but couldn't finish it all.

You have a place you call home? And you cook? I just assumed you bounced around the globe eating pizza and burgers permanently!!

I assume you used dried rosemary. Unless you grind it, it isn't pleasant to bite into. Fresh rosemary can be a bit more pliable. Sometimes i just infuse the flavor of rosemary but remove most before eating. I have Fresh rosemary growing in my yard & use it a lot but I don't like biting in to it.

This is one of the reason why now I pretty much just buy crushed rosemary when I buy it dried - in that form its great for roasted potatoes and lamb chops et al. For salmon however, I am a big fan of Dill instead of Rosemary - Dill & Lemon and texture wise also goes well with the salmon.

That reminds me of the first time I bought rosemary at the grocery store. It looked familiar and sure enough when I compared it to the hedge surrounding my back yard, it was the same. It grows well everywhere I’ve lived. I haven’t had to buy it since, despite moving 5 or 6 more times. I chop it very fine and no one complains about the texture.

Agree.. dill & salmon are a favorite for me. FYI, I buy fresh dill & since I don't use the entire bunch I put it into a freezer bag & just snip off a hunk when I want some. It gets limp when frozen but still perfect in some butter, oil, lemon juice or sour cream on a piece of fish.

We were out running errands when dinner time arrived yesterday. The first place I encountered was Ruby Tuesday. I had the garden bar, two trips, and really enjoyed it. The vegetables were crisp and fresh. The bar itself was kept neat and clean. There was a nice variety of premade salads (disclosure: all 3 of my sons worked at one time for RT and the youngest started out running the salad bar. He told me that he got to choose 3 premade salads every day from a list of maybe 12). We got the last 2 seats at the bar. Naturally the only beer that wasn’t 2 for 1 was the only one I’d consider drinking. Fellow patrons at the bar were a little creepy, but I kept my back to the creepiest. Really the only issue was odor - most Ruby Tuesday locations could do with a deep clean.

Your last sentence would keep me from even thinking of going into one.

I have a health inspection database app on my phone. I don’t step into a place without taking a look. I think their score was a 93 or 94. They had a few minor issues. What I really look for is food temperature violations. I don’t wanna get sick. A missing ceiling tile over the bar or empty paper towel dispenser don’t worry me.

Eating at home tonight.

Grilled Cornish game hen, jerk seasoning.
grilled zucchini
cilantro lime rice

Day 2 of Foie Gras &Sauternes with vintage port balsamic reduction and pineapple. Main course today is a simple pan seeared Prime Strip and potatoes fried with the foie gras pan remnants as well as steamed green beans

Talking about salmon & dill got to me
with grilled sweet potatoes and spinach

Tonight, seared venison medallions with black truffle smashed potatoes, steamed green beans and a 2014 Saint Julien (my go to varietal for venison). Third day of seared foie gras w/Sauternes appetizer. Dessert will be a petite slice of Black Forest cake once I digest a bit.