I’m experimenting with traditional American food: steak and a basil – mozzarella – tomatoes – strawberry balsamic vinegar dish. And asparagus. And a loaf that I had to bake in the oven. It is one of those premade loaves that have to be baked.
P. S. For those who asked: N’s martial art was called shotokan.
“basil – mozzarella – tomatoes – strawberry balsamic vinegar dish”
Not sure if I’d call that ‘traditional’ but it does look nice (with the ever present nipple).
The steak (filet mignon?) and asparagus look nice too. I miss green asparagus since it’s mostly only white asparagus is available where I am (and it’s always too stringy and too bland for me).
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Thank you! Yes, it’s filet mignon. You are good! 🙂
You should see my pantry if you want to meet a real nipple.
New readers must be totally freaked right now.
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Split the differences …
Chateaubriand meets American filet mignon: wrap the tenderloin in several layers of American bacon, cooking it over a smoky fire, serving it with sauce velouté made with Worcester sauce.
Spicy asparagus: pan-fry the asparagus with a little water, plenty of olive oil, and Montréal steak seasoning.
Balsamic char-grilled tomatoes: remove the cores from the tomatoes, stuff them with mozzarella shreds, shoot them full of balsamic vinegar with a food syringe, and grill them until there’s a nice black skin on them. (A grill sheet definitely helps.)
You’re welcome. 🙂
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A conservative literary critic and college professor
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