Thx Devin / amazing blade (Magnacut) ... my "plating" left a bit to be desired (more "Wedding buffet" style) but the asparagus, mixed mushies (lobster, chanterelle, hon-shimeji) and simply dressed tomato were really special ... splash of some very yummy/old balsamic that I use for this sort of thing ... ribeye was reverse seared finished with a Searzall ...
My wife made her great jalapeno cornbread for lunch today. I threw in a half of a cabbage head in my new copper core sauté pan with some butter, salt and pepper at the same time as my wife cooked her cornbread. We are having pinto beans, cabbage and jalapeno cornbread for lunch.
The corn meal is from our local Barton Springs mill in Texas where we took our pasta making class.
I’ve been trying to eat a little healthier and cut back on processed cereals for breakfast. Thought I’d try refrigerator oatmeal. It’s ok plain, but really rocks with some fruit. Today I made a sauce of diced apple, blueberries, cinnamon, and Splenda brown sugar. Definite do-over!