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some splooshes of Amontillado
Jan. 5th, 2016 08:08 pmThat's what went into the version of wild rice and mushrooms (recipe by Shellie Holmes, adapted by Ligaya Mishan) I cooked tonight. I used half the mushrooms and butter specified and added onions.
For the tuna steaks, I used a Bobby Flay recipe as a starting point for the marinade/sauce, simplifying it to what I had in terms of ingredients and energy: about two cups of red wine, a tablespoon of ancho powder, salt, pepper, allspice, honey, and garlic. I also ladled some of the sauce over the steamed broccoli.
100 untimed books prompt 49: closer
On page 25, there is a list of common salamanders. There's a poem or three lurking within the names: Smallmouth. Tiger. Hellbenders. Mudpuppies. Dusky...
For the tuna steaks, I used a Bobby Flay recipe as a starting point for the marinade/sauce, simplifying it to what I had in terms of ingredients and energy: about two cups of red wine, a tablespoon of ancho powder, salt, pepper, allspice, honey, and garlic. I also ladled some of the sauce over the steamed broccoli.
100 untimed books prompt 49: closer
On page 25, there is a list of common salamanders. There's a poem or three lurking within the names: Smallmouth. Tiger. Hellbenders. Mudpuppies. Dusky...
