April 15, 2006
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I’ve opened one of the bottles for Easter, a lovely white wine my friend at the wine bar picked out for me last night. I’m going to have to go back tonight to get another. The pork loin has been rubbed down with caraway, garlic, salt and pepper. It’s resting and so am I. Have I mentioned that I hate to clean. The “Zen yams,” as dp says, are slowly cooking, and the hard-boiled eggs are done boiling. They’re resting, too.
The baskets are done and I only took a few nibbles off the peanut brittle. That’s a new addition this year, as the day I did my candy run I discovered a German reataurant which had some for sale, this being Easter. Oh, and I had one truffle. That’s the best I’ve ever done while assembling Easter baskets. My favorite is the toffee. In fact, usuall, I get extra of my favorites. Not this year. I can almost get my summer pants zipped.
I think I’m going to have another glass. Hold on.
Okay, I’m back. While I was at it I grabbed some sharp cheddar and a length of the farmer sausage I bought at the smokehouse yesterday when I was getting the smoked salmon for the dip. Woops, I gotta make that tonight. Remind me.
Anyhoo. Oh, wait, I wanna tell you about the sausage guy. I can’t figure hinm out and you know I always can. This guy has a face like he used to be a boxer. Except that he’s a little guy. So then you think he was in jail. Somehow his face has been worked over a couple times. Recently. What’s compelling to me is that, even though his eyes look very scary, like he has no moral boundries, he always comes out and talks to the old lady in a way like a girl would if she were telling her best friend a secret.
The smokehouse is through the swinging doors, and without fail he comes through. He says “hello,” and yesterday I raved about the Farmer’s Sausage they had on the counter, cooling. The old lady had given me a sample and I ordered two long lengths of it. One for me and one for the party. It’s kind of like an interesting summer sausage. He perked up and said it’s the first time he’s made it. “Just threw some spices and meat together.” I asked how organic it was and he got prickly. “There’s not anything weird in it.” And back through the swinging doors he went, irritated. That’s probably the last time he’s gonna call me when he’s done a fresh batch of smoked salmon.
One sister is bringing salad. One is bringing desert. My brother’s girlfriend is bringing an onion/apple thing which will go well with the pork and I am making deviled eggs, Henry’s dad’s famous smoked salmon dip, and if I haven’t eaten it all some of this killer sausage and the cheese I bought to go with it.
All I have left is to clean the toilets and make the dip. Oh, and vacuum the rug in here and mop the tile. But every time Bridget goes out she tracks mud in so I am waiting. Mmm, this wine is good.
Comments (14)
Based on the mispells and type-o’s ..you’re having a dandy time! Happy Easter!
Thanks for the compliment on me and my little grandaughter! Yes, I think she has my genes and looks just like me!
did the pork roast thing earlier this week… tomorrow is ham, mashed potatoes, aspargus w/sesame seeds, salad, yeast rolls, and strawberry short cake. it rarely varies (well the meat does!
) have a great meal! sounds perfect!!!
mmmmm, real food…maybe in a few more days. Happy Easter.
Goodness, you’re in a cooking frenzy! And to think I spent the day sorting out my taxes.
You’re making me hungry! My pork loin is sitting in a vanilla brine. I bought this huge one, over 7 pounds, so cut it in half and froze half. I’m wondering if I should pull it back out though, although it would be unbrined. It occurred to me last night to make sure my niece was eating with her dad, but no, they had dinner Friday. So she’s joining us. Plus the neighbors, which is 1or 2 adults and 1 child. Suddenly, I’m thinking maybe 3.5 pounds of pork isn’t enough? Wish I’d cut 2/3 of it instead of half, but then it wouldn’t have fit in the crockpot I’m using to brine. Deviled eggs. That just got added to my menu! I usually do them a day or two later but we’re heading off (eldest on a cruise with her dad, youngest and I and TNG to Santa Cruz).
I wanna come! I wanna come! Sounds so beautiful and festive.
I made a pineapple upsidedown cake. Because today is a workday…dinner will be a simple meal…but I will love it all the same.
Have a wonderful day Prudence.
Makes me wish I was there to share the wine, you know the Pre-Party!!! Not the actual party, cuz that has family and we all know how that ends up!! marilyn
The food that you talk about makes me … drooled:)
I took the acid too
Loads of it, and grass, speed and ummm, gee my brain must have got fried, oh yeah, mescaline. But I didn’t drink, no sir, I never touched that demon alcohol. 
Treat yourself to a maid.
All of that food sounds glorious and delicious. I make a smoke trout pate it must be similar to the smoked salmon dip (I think the pate is a dip, but the restaurant where I worked and stole the recipe was a bit pretentious). So good. Smoked salmon is wonderful. But all of it sounds lovely. Mmmm deviled eggs too! I went for two days just eating those once. This time seems relaxing, maybe it’s the wine or maybe it is the time of day here. I hope everything went well or is going well right now. Happy Easter Pru, wish I were dining with you!
ryc: I am not working from a workbook yet. I am just finding my own way through something in the past and the crumbs are there to lead me back to here and now, and hopefully a better here and now too. A friend just gave me a workbook though and she is taking me to a restorative yoga class tomorrow night. I’ve never done it, so I am excited at the new experience. Oh, and that other post that was semingly absent, it was a easter egg hiding thing, you had to run the mouse over it to see it. It just read: “Sometimes, I like to hide things.” I thought your comment was funny as hell though!
Sounds lovely!
Quit it! You’re making me so hungry right now, I’m nearly drooling!
But happy Easter anyway.
mmmm…sausage. I just switched back to vegetarian, and now I’m craving meat.
i like the chaotic nature of this post…the back and forth..it felt like family dinners feel…alive, real and talked about for a long time
I hope the day turned out well:) Salmon dip? you must share this receipe!