um...yeah.

[daniwithtea]

I'm confident enough in my cooking to admit that I have moments where I know how brilliant I am. They're usually rather silly, and tonight's was no exception. As I mounted the pan sauce and waited for the peas to finish so I could plate, I snuck a mushroom from the sautee pan on the back burner (along with a finger-swipe of gravy) and thought to myself: "Now that's a pan sauce, bitch!"

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Teach

[maziemaus.livejournal.com]

me.

Tonight I made medallions of pork seasoned with salt, pepper, dill, raspberry vinegar, garlic/ginger mash, basil, and savory.

For veggies we had roasted parsnips seasoned with olive oil, rosemary, savory, salt & pepper and roasted brussels sprouts (olive oil, rosemary, basil, s&p.

It was good but took a long time for the veggies. I par-cooked the parsnips. Oh, and there was a frying pan with onions, mushrooms, peppers, and bacon. That stuff was really good.