Oct. 13, 2009 4:05 am
Updated: Oct. 17, 2009 6:53 pm
Well...that's one more thing that I don't need to try
twice! Husband and I went out for happy hour a few days ago to our
favorite restaurant, Craig and Sally's. They have great wines and a
menu that changes everyday, but we like to sit at the bar and order
tapas (which also change everyday). We ordered a couple different
plates: chicken/pork pate with dijon mustard on a baguette, brie on
crostini with honey and guava jelly, meatloaf sliders, and octopus
Oh, the octopus salad. The bartender warned that it might
be a little...intimidating...but we were game. I think I was expecting
some sort of salad with rings of octopus legs, kind of like a calamari.
What we got was a mound of bright red mini octopus. I sliced the legs
off one for my first taste...as T put it, "rubber bands covered in
hoisin sauce"...I thought the taste and texture was ok, but I couldn't
get over what it looked like. Whole, two to three inch long, octopuses!
My next bite was the round, grape-shape, which even though T reminded
me is the body and not the head, I couldn't get "brain" out of my
brain. I bit into it and the braininess squished around my tongue and
that was it for me!
On a less adventurous note, we did great on
the budget this week, mostly because I bought a whole chicken and we
had that twice for dinner and twice for lunches. Buying the chicken
whole costs about $6.50, and if I buy just a boneless breast it is
about $5. On the boat, our fridge is not big enough to hold a whole
chicken, but we are still house sitting this week. I spent $56.86 this
week, so $48.14 into vacation fund!
Menu this week: Monday was a
big salad and baked potatoes, Tuesday was steak with a salad and
stuffed mushroooms, Wednesday was falafel with tomato soup, Thursday
was Brick Chicken, a recipe from Bon Appetit that has become my new
favorite. You remove the backbone so that it lays flat,
cook it 45-60 minutes at about 400 with a weight on it. You are supposed to use
a brick wrapped in foil. Last time I used rocks, and this time I used a
very heavy glass pan with a cast iron pan inside of it.
is falling-off-the-bone tender when finished! It's cooked with a rub of
grapeseed oil, lemon, and rosemary, but anything you used would be good.
Anyway, Friday was the octopus night (T paid so this does not come off
my budget), Saturday was chicken wraps with tomato soup, and Sunday was
stuffed squash with soup and salad.
Hope everyone has a great week!