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What are you EATING right now?

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Lunch in Garda Lake, with a nice house Lombardy red.

 

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Followed by a long hike back to the car

 

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PEI mussels with white wine and garlic, truffle fries. 

 

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Genuine Wisconsin Fare

Fried Cheese curds, appetizer platter of Wisconsin stuff, Shared Combo Friday Fish Fry and Grilled Rib Eye

 

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Appetizer:

Sous-vide ~32 hour ribs, + oven after chilling + finish in cast iron

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Main:

28oz NY Strip - reverse seared

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Chef is a bit of a dick, but the food was solid (except for a few bites that were a fatty plasma/liquid ecstasy combo).

 

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Deck Strawberries, Strawberry Sorbet, Crème fraîche.

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Edited by Grahame
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10 hours ago, Grahame said:

Deck Strawberries, Strawberry Sorbet, Crème fraîche.

Nice, but where's the curry?

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2 hours ago, guzziguy said:

Nice, but where's the curry?

In My Belly!

 

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Scoop Vanilla Honey Lavender, Toasted Hazelnut, Chocolate, amongst the redwoods in Mayberry.

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And since we got a quart / pints, there is more for later ...

😋

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I had a whole bunch of stuff at Reynold's Tavern in Annapolis:  bacon mac & cheese,  Roasted Red Pepper Hummus Served with diced Tomato, Cucumber, and Kalamata Olives and Feta Cheese with warmed pita, drizzled with pepper infused Olive Oil; Seared scallops over foraged mushroom and parmesan risotto, finished with balsamic reductions; andouille sausage in a cajun spiced tomato sauce; artichoke lobster dip; some other stuff (I don't even remember it all).

I won the evening when I took some of the mac & cheese (the bacon had already all been eaten off), and drizzled the andouille-infused cajun-spiced tomato sauce from that dish -- they were delicious together, and everyone else followed suit.

and then a berry cream and shortbread "cake" like desert.  I told everyone I wasn't much of a desert person, but everyone else was stuff by then, so I ended up having to eat most of it.

I'm going to have to walk several miles every day this week to burn it all off.

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My first attempt at ramen eggs. Presentation leaves a lot to be desired, and the white was too firm but the texture of the yolk was fantastic.

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