wiredfool

I did most of the structural design of this bridge a little more than 10 years ago now. It still looks pretty good. This is from a Film Photostroll that I did back in January — just got the film back from the developer, along with bits and pieces and tails of rolls, and one roll that was undeveloped for at least a year and a half. That’s not exactly recommended, as the grain is something fierce.

Somehow, Rose and I managed to both do some of the meal tonight, with a little help from an extra hand in the prep stage. It was Rose’s first attempt at rolling sushi.

Tamagoyaki and tofu, my contribution.

Sadly, 1/6 of the product did not live very long.

This may be a bit of a shock for those that knew us as vegetarians. That story may be told some other time. Saturday I spent about 5 hours with a recipe from Tom Colicchio’s Think like a Chef — Braised Short Ribs. I missed one little 10 minute browning step due to kiddo freakout, but other than that, it was perfect. Back in the dark ages of my cooking, I’d done ribs. These were nothing like those ribs. These fell apart. They were devoured. My only regret is that I didn’t get more of the fat poured off. The general outline is: Brown the meat. Brown veggies. Add vinegar and stock, and cook in the oven at a low simmer for 2-3 hours. Then pull the chunks out, skim the fat, reduce the liquid, and heat the rest back up. And yeah, I’d do that again, even though I started right after lunch and ran to a normal 6ish dinner.

In Progress:

Out of the Oven: