Wow. So I thought I was getting back into it. Then I got the stomach flu and got super busy at work... Super busy at work + sick = no desire to cook at all. So we tossed everything into the freezer (rack of lamb, hanger steak, pork belly, and bone-in ribeye) and ate out a lot for a couple weeks. So I'm still super busy at work until May, but I'm trying to get back into cooking.
We went to Via Elisa and picked up some fresh spinach/ricotta gnocchi and some sweet pea ravioli. Via Elisa actually has a seasonal club membership and I was going to ask about it when we were there on Saturday, but the staff seemed new, even if there were three of them, and they seemed flustered. They actually made me feel like I needed to get out of there. So I did. However, I've decided that always pre-ordering whatever I want is very nice.
We also headed to Star Provisions, although we didn't buy much. Drew hooked us up with some nice mortadella and salumi and Heather gave us a couple nice cheeses, and we went home and feasted on all of that plus olives and marcona almonds.
Tomorrow, I will be working from home, so I get oyster stew for lunch! I have been craving oyster stew for a couple weeks now. Unforunately, I forgot to pick up more oyster crackers. This is what happens when you don't make a list.
Also, I bought duck legs to make gumbo because I have some super concetrated duck stock in the fridge but now that I think about it, I totally forgot the andouille. I was going to make duck/oyster gumbo too so I guess I will just have to head out to the store again. So much for starting it early. In all honesty, I forgot the green peppers again too, but I think it's because I don't actually like green peppers so I think the gumbo tastes the same with or without them.
Actually, I wonder if the duck stock is still good. I should boil it to freshen it up a bit.
On another note, have you heard about Daniel Boulud's new book, Braise? I noticed it in the Amazon list of James Beard nominated cookbooks. I have The Art of Braising by Molly Stevens and that book rocks. I've read some mixed reviews for Braise but it's hard to tell if the reviewers are either cooking stuff or just reviewing or if they are even good cooks. Of course, having a Daniel Boulud book seems rather like something you should just have to learn from even if you don't actually cook from it. Kind of like having The French Laundry/Bouchon set or Charcuterie at home. They don't have Braise for me to peruse at the library, so I'm either going to have to suck it up and buy it or keep it on my wish list until someone wants to buy it for me.
You're right. Who am I kidding? I'll end up buying it in my next massive Amazon.com purchase.
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