Weekly Roundup: Week 45 – 2023

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Sunday 11.5
This afternoon I went to Verrill Farm for a fermentation class taught by Terry Walters. We made kimchi and hot sauce. For the hot sauce, I did a pineapple-ginger fresno sauce. They need to sit on the counter for several days, but expect them to appear in recipes over the weekend. For dinner I got Ken’s, buffalo chicken and the chicken kabob wrap. I had been wanting buffalo chicken for days. They were very good.

Monday 11.6
For dinner tonight I made a version of my Concord cassoulet. It didn’t turn out as good as it usually does and I’m trying to figure out what went wrong. I didn’t use celery, my thyme was dried not fresh, and the kale was a couple of weeks old. Whatever the case, Kelly liked it. It wasn’t bad, just not as good as it usually is.

Tuesday 11.8
I had lunch at Brother’s today. After a trying a few other things on their menu, I went back to the always delicious roast beef sub. It really is the way to go. For dinner, I made chicken and mashed potatoes with a side salad.

Wednesday 11.9
We went to Woods Hill Table for dinner tonight. We got all appetizers and all of them were meat spread on bread: bluefish pate, steak tartare, and duck rillettes crostini. I also had some of my son’s fries which are particularly good since they are fried in beef fat. I wasn’t going to have dessert, but they had lemon-blueberry cheesecake and I couldn’t resist it. I’m glad I didn’t because it was fabulous.

Thursday 10.26
On Sunday I made Kimchi. It probably needed more time to ferment, but I was impatient and decided to make kimchi fried rice tonight. There wasn’t a lot of liquid in the kimchi so I had to deviate from most of the recipes I saw, but it turned out delicious. I used ground pork and topped it with a fried egg.

Friday 11.10
For lunch Kelly, Thomas, and I went to Karma in Concord. We got spicy tuna maki, duck bao, and beef tataki. Thomas got fries and chicken wings. Later I went with Michael to Short Path. I needed to stock up on gin. I tried a new gin while I was there, Ball Square Family Selection. It’s primary botanicals were juniper, lemon, orange, and elderberry. It’s also aged in whiskey barrels. I didn’t feel the need to buy a bottle.

For dinner we went to Rare Lounge at Encore. I picked the Steak Tartare and he picked the crab cakes. We shared, but my choice was excellent and his was average at best.

Saturday 11.11
We had a one meal day today. Kelly and I got a steak and cheese and mozzarella sticks from New London. Everything was good today.

Top Three
It’s actually easy to pick the top three because they were all amazing. The hard part is putting them in order. Here are the three best things I ate:
3. Steak Tartare (Friday)
2. Blueberry Lemon Cheesecake (Wednesday)
1. Kimchi Fried Rice (Thursday)

Links:
Ken’s NY Deli
Brother’s Roast Beef

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