We found ways to celebrate, despite being homebound. The last time I was in a store with birthday cards was PetSmart for dog food. Protip: if you're looking for silly animal cards, they have a bonanza.
The birthday dessert was a Boston Cream Pie. The pastry cream turned out a little loose, so the final effect was not a looker. But it was delicious! And if you've not seen Nailed It, watch it for a laugh.
Lentils with Mirepoix and Kielbasa
It may be a bit of a secret on the street, but Jeff is an amazing prep chef. The man knows how to do a consistent dice or mince. Mirepoix is his meditation.
We riff on this David Liebovitz French Lentil Salad probably twice a month, and it was the request of the birthday man. The current favorite adds in sauteed kielbasa. While the lentils simmer away (bay leaf, dried thyme), saute the kielbasa. Remove from skillet. Sautee the mirepoix in the kielbasa grease, adding a little salt and pepper. It's basically like you're in Provence!
Lentils can stand up to a substantial dressing. Here, we use a Dijon vinaigrette with shallots and sherry vinegar. Any vinegar would do, but my second choice would be red wine vinegar. Add to the lentils while they are warm, so that they soak it up and get tasty. Delicious for lunch up to several days later.
Wontons, Part Deux
The pasta falls apart a bit on reheat, but tasty none-the-less. And you're right, Dr. Pepper. I DO deserve this.
Egg on Toast
This classic is... classic for a reason, and sometimes white toast is the way to go. Like when it's what you have on hand! Want a lot of butter taste, without a lot of butter? We're hot on Finlandia, which our neighborhood grocery regularly carries.
Jeff made a big pot of the good coffee, and made it beautiful. A lovely start to the morning, before I headed off to work. Upstairs.
Hope you had a chance to have something delicious today, friends. Second Monday in distance, done.
The birthday dessert was a Boston Cream Pie. The pastry cream turned out a little loose, so the final effect was not a looker. But it was delicious! And if you've not seen Nailed It, watch it for a laugh.
Lentils with Mirepoix and Kielbasa
It may be a bit of a secret on the street, but Jeff is an amazing prep chef. The man knows how to do a consistent dice or mince. Mirepoix is his meditation.
Lentils can stand up to a substantial dressing. Here, we use a Dijon vinaigrette with shallots and sherry vinegar. Any vinegar would do, but my second choice would be red wine vinegar. Add to the lentils while they are warm, so that they soak it up and get tasty. Delicious for lunch up to several days later.
Wontons, Part Deux
The pasta falls apart a bit on reheat, but tasty none-the-less. And you're right, Dr. Pepper. I DO deserve this.
Egg on Toast
This classic is... classic for a reason, and sometimes white toast is the way to go. Like when it's what you have on hand! Want a lot of butter taste, without a lot of butter? We're hot on Finlandia, which our neighborhood grocery regularly carries.
Jeff made a big pot of the good coffee, and made it beautiful. A lovely start to the morning, before I headed off to work. Upstairs.
Hope you had a chance to have something delicious today, friends. Second Monday in distance, done.
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