Now is not the time to bother me. And it's always now. Wiley Miller
Ehh, the Shady Glen burgers aren't that great.
"God sends meat and the devil sends cooks." - Thomas Deloney
SACRILEGE!!!! To be honest, when i lived in Manchester in 74-76, I never had a Shady Glen burger. The best burgers that I had in town were the big, thick, bloody ones served at a place right there at the intersection of Middle Turnpike and Center Street next to the pizza and grinder shop and antique store. We went to Shady Glen for ice cream which was pretty freakin' good as I recall. Friendly's on Main was the regular stop, but Shady Glen out on Middle Turnpike was the special treat. I don't know if I even knew they had a second location at the mall. We thought the main location was actually in Bolton, but I guess it is right on the town line.
Forgot to take pictures.... Duck Confit Risotto with Morels - Oh Man!
It went over great, everyone cleaned their plates.
I tried the Carroll Shelby white chicken chili mix tonight just to see if i like the idea. Pretty good, but a tiny bit bland compared to regular Texas red even with the full packet of cayenne. I may want to explore some Santa Fe style recipes next.
Cheese board for the Mrs. while we watch a bit of Downton Abbey...Ok, I might of et some too.
Dry Italian Salami, chive and onion cheddar, dill and garlic cheddar, 1k day cheddar, some kind of goat cheese (couldn't really decipher the label), and some nice water biscuits.
Also spent an hour or so on the stones today. Watanabe Nakiri, Suisin IH Gyuto, Gengetsu Petty, and Masamoto VG Gyuto...Mizayuma 5000, Kitayama 8000, strop on newsprint. the Gengetsu in particular was a bit blunt and the Watanabe not too far behind. Now all have a reasonable edge for the Knife Skill class Tues evening. Doing a run-through with friends tomorrow.
Remember: You're a unique individual...just like everybody else.
Birthday party last night with 24 guests. I brined 7 chickens, drained, dried, wishbone out and look - all trussed up and nowhere to go . . . but into a 425 oven for 65 minutes then a rest before carving. They were delicious.
Made Israeli couscous with fortified veg stock, porcini, shitaki, and criminis. Many guests brought sides and lots and lots of wine.