Nada, actually. Had more than enough duck fat. Probably should have added a little salt and pepper during the sear or something, but it was good as is.
I have done beef short ribs for 120 hours, but they did not look that pretty. That said, I do not do tiny little plates of food, I am all about the large quantities of meat.
3/4 of my office was not able to make it in today, some flooding from flooding and some from transit interruption. Seems crazy, since it is such a beautiful day.
Pretty much nothing here, just a spot of rain and I heard a few gusts of wind. The fire department and busses were driving around the city last night trying to get everyone to evacuate to Secaucus.
Pardon the blinds.