Jun. 15, 2011 9:32 pm
Updated: Jun. 16, 2011 10:48 am
Our dear friend Audie, of whom I've spoken before many a time, has been a connection to a local Afghan hound rescue, has negotiated delivery of 3 of "my dear children" over the years. She has also become our groomer, since setting up a full grooming station
in her laundry room. Last week, I took our greyhound to her, today, J drove our afghan up for a visit to "the day spa." When it was time to pick him up, we loaded into the car and headed N and E to Glendale... The plan was, that Audie would prepare us a
gourmet meal. (Food? Good food? I'M not cooking?)
Thus, we sat down to a late lunch, early dinner, as to put us back on the road before rush hour... For some time she's boasted of being French Chef trained, and has even shared (regarding my interest in East Indian Cuisine,) having been taught to prepare curries,
while in that country... modelling, no doubt, as she did travel the world during that era of her life!
"I've got a rack of lamb I want to fix for you two... do you like Asparagus?" Caught my interest, despite being hatefully disappointed in my last attempt at a leg of lamb... I had never doubted her training in the kitchen... but this afternoon... OMG!! A
tad heavy on the salt as she warned us up front, but totally OMG delicious, asparagus steamed to perfection with a squeeze of lemon juice, and couscous, also served with a squeeze of juice. I have since dubbed her "duchess of delectables," without the lineage
to back up the TITLE... but hey, she was born/raised in London, and certainly has earned the mock title in my mind! I am now wanting to know her list of seasonings... forget quantities. I watched as she dumped a number of powders into a bowl... I missed
just what was in the 4-6 jars, and will only be able to make an educated guess as to amounts. As for the issue of salt, she figured out that grabbing "garlic salt" was her mistake... I haven't had that mix in the crazykitchen for probably 15yrs or longer...
I prefer salting per my discretion, not some company deciding that the best blend is 50:50, or whatever! I'm simply in hopes that she'll share a "guide" rather than recipe... tho it may be a very long time before I splurge on a steak, even, let alone a rack
Otherwise, I've a frige full of thawed out meats, and fresh produce, that if not eaten soon, I fear will go to waste... Tomorrow, lump crab meat that has thawed in the frige for days now... (hope it's ok!) Burger that I can go ahead and cook for another night...
that will buy me a little more time, but the peppers aren't going to hang on indefinately! Freezers are packed since my last trip to the grocery, but short of perishables, I shouldn't need a darn thing for months! Lets hope... I fear finances may take a
HUGE turn for the worse soon... I don't live within my means as it is!
So, I guess crazycook can relax the rest of the evening, will have to fire up the kitchen tomorrow morning (better cook early in the day, now it's so blasted hot!)
Be well, be happy, be crazy!