delicious

TODAY AT “CHEZ BELLA – Rhubarb-Crumble-Cake “Disaster”

Respect others – wear a Mask

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At the moment, the only time Bella and I are going to town is after midnight when nobody else is around, or I by myself when I go to the Doctor, about twice a month, which cannot be avoided.
Luckily, my neighbors bring me fresh food from the shops, everything else I need I order online. This works perfectly for me (bless my friendly neighbors), so I feel pretty safe.
Yesterday, on my way home from the doctor’s office, my neighborhood pastry shop was empty, so, for the first time since this thing started, I darted in (wearing a face mask !) and bought two pieces of this wonderful rhubarb-streusel-cake.
Rhubarb cake is one of my absolute favorite sweets, so I was happy as a lark and hurried home quickly to enjoy this rare treat.
When I got home, I disinfected my hands, my mouth, the outside of the cake-bag, the keys, door handle and everything else I came into contact with, changed my clothes, toke care of Bella and then, finally, I plated the cake and ……….DISASTER !!!,
– I had forgotten to buy whipped cream 😭😭😭.
So, I ate the cake without the whipped cream. It was absolutely wonderful, yummy and delicious – I could not recall having ever eaten a better Rhubarb Crumble Cake,
– BUT, without the whipped cream, I will forever wonder how much happier I would have been, if ………… ??? !
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Life is Good ! But…… 🙂
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Click here for a Rhubarb-Crumble-Cake Recipe
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P.S.
Every day, Bella and I spend many hours walking, but usually in the forests in and around our area, where most of the time, there are no other folks to be found, especially at night when it is most peaceful and Madam and I have the gorgeous nature to ourselves. 🙂
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Why “Chez Bella” ??? Because……….click here.
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: Rhubarb-Streusel-Cake “Disaster”

: Rhubarb-Streusel-Cake “Disaster”

: Rhubarb-Streusel-Cake “Disaster”

: Rhubarb-Streusel-Cake “Disaster”

: Respect others – wear a Mask

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PERFECT Cacio e Pepe

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“Cacio e Pepe” is undoubtedly the most minimalist among Roman pasta.
It´s secret lies in its wonderful creaminess, which is achieved by the perfect balance between its four main ingredients: pasta, water, Pecorino Romano and black pepper. (Because of the saltiness of the Pecorino, no additional salt is needed)
(A similarly simplistic, yet very different flavor and texture are present in “Spaghetti Aglio e Olio”, which, in its most basic form, contains only spaghetti, water, olive oil, garlic, and grated hard cheese. This is usually enriched with pepperoncini and/or arugula).
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When preparing Cacio e Peppe, there are a few RULES one MUST follow to achieve the creamy texture for which Cacio e Peppe is priced, otherwise there will be just “Pasta with Cheese and Pepper”, which is not too bad either, but comes in no way close to the magic of Cacio e Peppe.
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First, – grate the cheese as fine as possible.
Second, – take the pasta straight from the water to the pan with the cheese and pepper.
Third, – quickly and thoroughly lift the pasta with two forks or a tongue from the bottom of the plate to blend and achieve a creamy sauce when the moisture and starch of the pasta and the cheese combine to form a heavenly, creamy, delicious “sauce”.
Fourth, – use warm plates to mix and serve the pasta at once.
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And there you have it ! One of Rome’s and Italy´s most iconic, simple, delicious and wonderful dishes ! 🙂
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Bon Appétit ! Life is Good !
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Click here for Recipe of Spaghetti Aglio e Olio on ChefsOpinion
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PERFECT Cacio e Pepe

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Preparation:
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: Use the very best quality available to you 🙂

: Pecorino, black pepper

: microplaned …..(VERY finely grated)

: add freshly crashed/ground black pepper to taste to the cheese

: add freshly crashed/ground black pepper to taste to the boiling water

: cook pasta until al dente

: move the pasta from the pot directly to the cheese/pepper

: mix quickly, if needed, add a bit of pasta water to get a very CREAMY texture

: plate on warm plates, top with more cheese and pepper, serve at once (Pls only prep 2 portions at a time)

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

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Sautéed Cod Fillet With Cannellini Bean Salad

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It’s no wonder people eat more and more sh***y fast food.
This 2 lbs of cod fillet was $ 20.00 incl tax !!! 😦
Ground beef $ 7.00 a pound, chicken wings $ 5.00 and up, a small loaf of bread $ 4.00 and up, etc, etc 😦
Yet, a small crappy cheeseburger with fries and a coke is $3.00 ! What a shame.
I spend about $ 200.00 per week just on groceries and paper goods for Bella and myself, no laundry or cleaning cost for my cleaning lady included. How do families with a few kids and regular income do it ??? Everybody works, money and time is tight, so fast food is the only answer. Most young people do not have home-economy classes in school anymore, so it eludes them how to prepare a good, tasty, healthy, and economic meal for lets say $ 2.00 per person from scratch, or mostly from scratch with some canned protein or “secondary meat cuts” added. For a professional chef this should not be a problem, but for an inexperienced young couple with kids, who were never taught how to economize, save, calculate and be frugal, this will be nearly impossible. Financial disaster, poor nutrition, and a never ending circle of misery is the inevitable result.
Teaching home economics in school, affordable supplies of nutritious food at acceptable prices and less waste because of idiotic standardisation of size and appearance, mostly by supermarkets, as well as the stupid expectation by consumers that all food should be standardized, is highly required and necessary if we don’t want to be living in a world were only the rich can afford to buy nutritious food and drink.
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Ok now, done with the rant and back to today’s dish, which was delicious, beautiful and healthy (and Expensive). 🙂
As you can see in the pictures, there was a lot of EVO and whole butter, (I used a spoon to eat the beans) but as long as you don’t consume this much every day, you’ll be fine,
Also, if you don’t think it’s good for you, just use less ! 🙂
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Bon Appétit ! Life is Good !
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Sautéed Cod Fillet With Cannellini Bean Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 1 can drained, washed cannellini beans, 1/2 cup diced red and yellow peppers, 1/4 cup sliced scallions

: mix with 1/2 cup EVO, 1/2 tsp garlic paste, cider vinegar, cayenne pepper and kosher salt to taste

: cut a 2 lb cod fillet into two portions (I removed the belly-flap for Bella)

: season the fish with kosher salt, sriracha and fresh lime juice to taste, dredge in corn starch

: saute in EVO until fish is at 160F internal temperature, remove and keep warm (The carry-over heat will cook the fish to a perfectly safe and perfectly JUICY 164 F) (see the pic of the inside of the fish above- VERY juice and flaky) !

: discard the remaining oil from the pan, add 4 oz of whole butter

: ready -go !

: plate half the bean salad

: add the fish

: top the fish with slices of lime or lemon, top with coarsely chopped italian parsley

: when the butter starts to brown, pour over the garnish of the fish – serve at once

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

: Sautéed Cod Fillet With Cannellini Bean Salad

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And of course, Madam’s meal 🙂
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: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

: Bella’s Sautéed Cod Fillet With Cannellini Bean Salad

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Black Mushrooms, Seafood Mushrooms, & Bok Choy In Oyster Sauce

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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When I was a child, (many decades ago 🙂 , I, like most kids, hated nearly all vegetables with a passion. Later, grown up and being a professional cook, I realized early on that this was no fault of the poor veggies, but entirely the fault of our mothers, who usually cooked the crap out of vegetables, did not season them properly and mostly looked at them as a sideshow who did not deserve the respect the protein served in a meal deserved.
I was lucky to visit, live and work in Asia, South East Asia, India and the Orient early in my professional life, at which point my negative attitude towards vegetables was changed to an attitude of love, respect and admiration.
Meanwhile, in Europe, with the advent of novelle cuisine in the 70’s, the approach to vegetables had changed and we are now lucky to see, eat and enjoy vegetables in a completely new light. Compared to before, this changed to include vegetables in prettier, lighter, tastier and healthier food preparations, either on their own or as part of a meal.
Since then, while the average home cook (mostly) still does not understand the beauty of fresh vegetables and herbs, at least many professional chefs have seen the light and pay the simple veggie the respect, attention and love they deserve.
Nowadays, everybody and their sister touts the health benefits of fresh vegetables, fruits and herbs. Unfortunately, most home cooks and professional cooks do not pay enough respect to cook them properly, so that they are not only healthy, but also delicious and beautiful to look at.
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Today’s featured dish is a typical example how ordinary vegetables and fungi can easily and without much culinary finesse be transformed into a wonderful, beautiful and delicious dish fit for a king/queen. 🙂

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P.S.
Chinese black mushrooms (shiitake), Chinese seafood mushrooms (enokitake), Bok Choy (bak choy, bakchoi), etc, etc…….. 🙂
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P.P.S.
The only rice I had in my cupboard was Arborio. If you look closely at the cooked rice, you will see the difference of the short grain used here and the long grain typically used in Chinese restaurants.
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Bon Appétit ! Life is Good !
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Click here for Chinese Steamed Rice Recipe (Fan) on ChefsOpinion
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Click here to find out about Which Type Of Rice Is Used In Chinese Cooking

(Hint – short-, medium-, and long-grain is used)
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Click here for Rice Varieties From Around The World
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Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: blanch, shock, drain 6 ea small stalks of bok choy. cut into quarters

: prepare “Fan” – 3 cups of rice of your choice, prepare according to link “Fan” on this page

: prepare sauce by mixing 1 cup oyster sauce, 1 cup soy sauce, 1 cop chicken stock, 1/2 tsp grated ginger, 1 tsp garlic paste, 1 tsp chili oil, 1 tsp brown sugar and 1 tsp (or to taste) chili paste, mix well

: prepare a cornstarch slurry from 2 tblsp corn starch and 3 tblsp chicken stock

: remove stems from12 oz fresh black mushrooms, cross-cut the top, discard the stems

: saute the mushrooms in 2 tblsp peanut oil until starting to change color

: add the sauce, simmer for 1 minute, remove from the heat, let the mushrooms steep in the sauce for at least 15 minutes

: place the blanched bok choy and 5 oz raw seafood mushrooms in a steamer or colander, place in a steamer and steam covered until just heated through

: Mushrooms steeping in sauce, bok choy and seafood mushrooms heating, rice resting

: Chinese Steamed Rice Recipe (Fan)

: bring the mushrooms and sauce to a simmer, add enough of the cornstarch slurry to lightly thicken, add the bock choy and seafood mushrooms, cover all in sauce, check / adjust texture and taste

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

: Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

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Dak Bulgogi (Korean Grilled Chicken)

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A few day’s ago a friend an I went to our favorite korean BBQ restaurant Kabose in Ft Lauderdale. Maria and I used to frequent this place quite often, especially when we had guests from overseas for whom the grilling at the table was usually a new and well-loved experience. This time around, the food and service was still as good as ever, but boy oh boy, the prices have skyrocket 😦
So what’s a poor retiree to do when Korean BBQ calls? – you guess’t it, do it at home. I must say my home version may not be as genuine as the restaurant’s, but it was at least as delicious and definitely a lot prettier to look at, not to mention at a fraction of the cost. Of course, this is usually the case with the food one cooks at home versus the same dishes at a restaurant, but in this case, the difference was tremendous and therefore well worth the extra little effort 🙂
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Bon Appétit ! Life is Good !
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Click here to read all about Capon
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: brine 2/2 capon breasts of about 20 oz ea overnight (for the brine, mix 1/4 cup each of salt and sugar in 6 cups of water, stir until the salt is dissolved, add the chicken breasts and refrigerate overnight

: next day, drain the breasts and pat dry, slice the breasts, slanted, as shown

: mix 1/2 cup kochujang (or use Chinese chili sauce) with 1 tsp grated garlic, 1/4 tsp grated ginger, 1 tblsp grated onion,1 tsp grated pear (or apple} 1 tsp toasted sesame oil, 1/2 tsp sesame seeds, 2 tblsp sliced scallions and kosher salt to taste

: mix well

: brush the capon slices generously on both sides

: grill the capon on both sides until done ut still juicy

: when cooked, place in a serving dish, sprinkle withmore sesame seeds and sliced scallions, serve with crisp lettuce leaves (or other greens of your choice),fresh basil and cilantro, julienned carrots, cucumber sticks and Ssamjang dipping sauce, assemble all ingredients as shown……

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

: Dak Bulgogi (Korean Grilled Chicken)

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE

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Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Not all meatballs are created equal. Some are different from others, some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure! Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
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Bon Appétit ! Life is Good !
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Click here for more Balls on ChefsOpinion
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Garlic & Herb Yogurt recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 2 lbs ground pork

: mix pork with 2 whole eggs, 1 tsp granulated garlic, 1 tsp smoked spanish paprika, 1 tsp cumin, 3 tsp sriracha, 1 tblsp ketchup. 1 tblsp dijon mustard, 1 tblsp dried oregano, 1 tblsp chopped cilantro, 1 tblsp sliced chives and 1/2 cup panko, mix well but don’t overwork or the texture will become too dense

: shape into 6 large balls, brown in 2 tblsp EVOO on all sides

: meanwhile, saute 1 tblsp garlic paste in 2 oz EVOO

: add 1 ea 8 oz can of drained diced tomatoes and 7 large basil leaves, saute 1 minute

: add 1 ea 10 0z can of drained garbanzos and 1 ea 10 0z can of drained black beans, 1 cup of chicken-, beef- or veggie-stock, season with cumin, oregano, cayenne pepper and kosher salt to taste

: add the meatballs, cover, simmer VERY slowly until cooked through, but NOT dry !!!

: mix-in 2 tblsp of sliced chives, plate the bean stew on a serving dish

: top the beans with the meatballs, top with the garlic/herb yogurt; to serve, plate 1/2 cup steamed rice on a plate, surround the rice with bean stew, top with 1 meatball and spoon some of the garlic/herb yogurt on top; serves 6

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

: Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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“Blanquette De Veau” (And Please, Don’t Judge Me By The Color Of My – Pasta!)

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In all my years living in the USA, I have never seen this dish on any restaurant menu. Growing up in Germany, it was very common and popular, served in many restaurants and homes. If I had to describe the type of food this is, I would say “sophisticated home cooking”. Full of flavor and texture, it is often served with rice.
I personally prefer it to be served with pasta (apparently, so did Escoffier – there are two recipes in his Le Guide Culinaire – “Blanquette de Veau a l’Ancienne” , as well as “Blanquette of Veal Breast with Celery root and Endive”, both served with pasta. Some folks like to add carrots when serving a blanquette, a practice to which many professionals object in order to keep the whole dish “blanc” (white). Well, usually I am in the “blanc” camp. However, my choice of pasta today has sabotaged that approach by sporting an impossible yellow color 😦 .
When raw, this pasta looked slightly more yellow than usual egg pasta, but I thought it would lose some of its excessive yellowness during the cooking process. Not so. On the contrary, it took on this neon yellow and I was ready to toss it and cook a less color-popping pasta instead. However, when I tried it, I was pleasantly surprised by the wonderful texture and taste of this abomination of food coloring. It had one of the best pasta tastes of any dried pasta I ever tasted. So, rather than tossing it, I ate it and enjoyed it very much. (Thank God I threw the packaging in the garbage and have no record of the brand, I also have never seen it before or since in any shop and therefore will not be able to buy it again 🙂
In the end, a delicious, classic, old-fashioned veal stew with a helping of not-so classic pasta 🙂
May the pasta Gods forgive me 🙂
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Bon Appétit ! Life is Good !
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Blanquette De Veau

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: cut 2 lbs veal breast into 1 inch cubes, add 1 tsp fresh cracked black pepper and 2ea bay leaves, simmer in lightly salted water until tender (traditionally, one would also add mirepoix)

: drain the meat, discard the bay leaves, save the stock (you should have about 1/2 qt, if you have less, add water to make up for it)

: make a blond roux ( 1 ea tblsp butter, 1 ea tblsp a/p flour)

: add the strained veal stock, whisk until smooth, simmer for 4 minutes while stirring constamtly

: meanwhile, saute 10 ea med size botton mushrooms and 10 ea blanched silver onions in 1 tblsp butter

: cook and drain 8 oz pasta of your choice (substitute with rice or potatoes if you prefer)

: make a liaison of 1 ea large egg yolk and 1/2 cup heavy cream, mix well

: remove the sauce from the heat, whisk in the liaison, add 1 tsp lemon juice, check/adjust the seasoning

: to the sauce supreme, add the veal, mushrooms and silver onions, mix well

: Blanquette De Veau

: Blanquette De Veau

: Blanquette De Veau

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Rösti-Waffles, Gravlax And Poached Egg

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I usually don’t participate in spreading nonsense like “Rösti-Waffles”, but this is different. When I saw this the first time, I thought – why?! – this got to be just another silly way of trying to be “inventive” and/or “different”, or “cutting edge”, or whatever.
But, I tried it nevertheless. Instantly, I became a big fan! 🙂
I am probably the biggest non-Swiss fan of rösti, however, these rösti-waffles are a completely different potato dish.
Using a non-stick waffle iron, one needs to use only a thin film of clarified butter or duck fat. Then, to keep the potatoes light and crisp, loosely fill in just a small amount of shredded, seasoned potato (compared to the amount one would use for the same size “real” rösti in a pan), cook on low heat until the resulting dish resembles a thinly spun web of tender yet crispy potatoes.
Very different from rösti in texture, but at least as delicious 🙂
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Bon Appétit ! Life is Good !
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Click here for more Rösti on ChefsOpinion
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Click here for Gravlax Recipe on ChefsOpinion
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P.S.
This dish can, of course, be enjoyed any time of day. I had it for breakfast, so I omitted the onion rings I’d usually serve with this 🙂
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Rösti-Waffles, Gravlax And Poached Egg

Rösti-Waffles, Gravlax And Poached Egg with capers and finely sliced chives

rösti-waffle should be very crisp on the outside, soft and creamy on the inside; this recipe makes 8 ea rösti-waffles

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: simmer 4 ea baking potatoes, peeled and halved, in lightly salted water for 15 minutes (potatoes will not be fully cooked), drain

: let potatoes dry for 15 minutes

: grate potatoes

: add 2 tblsp finely sliced chives, kosher salt and fresh-ground black pepper to taste

: spread 1/8 of the potatoes on a lightly greased waffle iron (use duck fat or clarified butter), cook until crisp and golden brown on both sides

: rösti-waffle should be very crisp on the outside, soft and creamy on the inside; this recipe makes 8 ea rösti-waffles

: cover the roesti-waffle with smoked salmon or gravlax

: cover the center with finely sliced lettuce to form a “nest”

: add soft poached egg/(s), sprinkle with capers and finely sliced chives

: Rösti-Waffles, Gravlax And Poached Egg

: Rösti-Waffles, Gravlax And Poached Egg

: Rösti-Waffles, Gravlax And Poached Egg

: Rösti-Waffles, Gravlax And Poached Egg

: Rösti-Waffles, Gravlax And Poached Eggle with capers and finely sliced chives

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Gnocchi With Broccolini And Mushrooms

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Here is another simple, hearty and delicious dish that I prepare often, since gnocchi and broccolini are some of my favorite ingredients to a happy meal.
Add cheese, mushrooms, butter and pangrattato and you’ll end up with the dish pictured here 🙂
However, if you are not a fan of any of these ingredients – just nix any one of them, or replace them with something you prefer to the original – shrimp instead of mushroom, another pasta instead of gnocchi , another vegetable instead of the broccolini, etc.
Let your imagination, wallet and available time be the guide to your pasta of the day, while using the one featured here as your inspiration 🙂
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Bon Appétit !   Life is Good !
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Click here for more Gnocchi on ChefsOpinion
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Gnocchi With Broccolini And Mushrooms

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 1/2 cup panko in 2 tblsp whole butter

: saute until golden, remove from heat, reserve

: saute julienne of 1 medium sized onion and 1/4 tblsp garlic paste (optional) in 1 tblsp butter until translucent

: add 8 oz mixed fresh mushrooms and 8 oz blanched broccolini, season with kosher salt and cayenne pepper to taste, saute until heated through, about 2 minutes, add 1 lb freshly prepred gnocchi, carefully mix together, check/adjust seasoning

: place pasta on serving dish

: sprinkle with freshly grated parmesan and top with pangrattato

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

: Gnocchi With Broccolini And Mushrooms

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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette

: Eugenia

: Eugenia

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After a heavy lunch of chile con carne, tonight I needed a light and healthy dinner. This salad not only fit the bill, but it was all I could wish for to have a great, peaceful dinner by the pool.
While I was enjoying my meal, I was watching our new “egg machine” Eugenia getting acquainted with her new surroundings 🙂
My Life lately – less hectic, more healthy, more enjoyable .
(I am not yet at the “happy” stage, but hopefully I’ll get there soon) 🙂
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Bon Appétit ! Life is Good !
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White balsamic vinaigrette :
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.
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