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My dog would be your friend for life.
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We’re working sevens and 12 hour days. So have to throw it together.
Green curry meatballs with lots of different vegetables. 3 rice blend of brown, red and something else.
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You made the noodles?
Thats a bridge too far but i did find a brand of soba that’s 100% buckwheat
So, not homemade soba. 
Soba is the noodles, the rest is ways of seving them. I don’t blame you- I leave that to the pros.
Thankyou
I’ve done it exactly once. Jonathan a couple of times. But then I realized if I got into it, I’d want one of those Klingon bat’leth knives and where would I put it?
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We have officially found a kitchen utensil/gadget you do NOT have!
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No, but Jonathan learned at the Soba Dojo in Nagano, where they apparently have extremely high quality buckwheat, and got to use one there.
King Salmon finished in Full King Crab III w/ Spinach Salad, Candied Pecans, Raspberries, Gorgonzola and Garlic Mashed Red Potatoes.
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Fettuccine, prawns sautéed with garlic and olive oil, with tomatoes and basil from the backyard. A perfect simple meal on a very, very warm day.
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Salad of Tuscan melon Valbreso feta mint and basil. My daughter doesn’t like melon so she had tomatoes. Some balsamic, peach white balsamic on ours and olive oil.
Grilled filets and shrimp. Crispy shingle new potatoes and sautéed zucchini. The sauce was a roasted hatch chile cream sauce. I reduced for about 30 minutes and got the nice caramel undertone which made it oddly reminiscent of queso sauce. Wildly delicious with everything on the plate. Even my non sauce loving wife was raving.
I ate the extra crispy potato on the right it’s amazing how they taste like chocolate at that stage
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Another summer loaded plate special - three day dried roast chicken with reduction, NJ corn, PA squash and tomatoes and red bib lettuce and heirloom cucumbers and pickled red torpedo onions. Every element was local, most from yesterday’s farmers market.
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Pics are awful, but had a full house. Missed the obligatory Mac and cheese pic, which was my best to date.
Heresy, for sure, but I don’t know that I am enjoying Dino ribs that much any more. They’re just way too rich (and purebred wagyu doesn’t help things). The chuck ribs were phenomenal tho!
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Parker Ranch NY strip. Followed a method of cooking for a few minutes in a pan with foaming butter, garlic and thyme, basting regularly, flipping and keeping it moving around. Then into a 300 degree oven, flipping and basting every 7 minutes. Rested about 40m then a light sear in a hot pan with some butter. Goal being to get as little gray band as possible. Shooting for medium and plating skills/presentation aside I’m not sure I could have asked for much better. Sliced, brushed with some of the brown butter (after pic was taken) and added some Maldon flaky salt. Gave the wine about 1.5 hrs of air and it was excellent.
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Marbling on that is crazy! Nicely done.
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