Tasties

I enjoy a good fondue once or twice a year. Actually, I would probably enjoy it more than that, but it's pretty bad for you, and the way I make it, it's not very healthy. I like to make a three-cheese fondue: gruyere, emmenthal, and sharp cheddar. Toss that into a roux and white wine, and you have a a molten mass of cheese. I like to serve the fondue with crusty baguette that's been toasted lightly in the oven.

One of our easiest dinners is sausage and peppers. Typically, I like to saute the sausage and onions together a night or two before because I like them to get really caramelized and they can easily sit on the stove doing their thing while I'm making something else. Then the night we have the sausage and peppers, I just heat them up and add the sausages and boom, dinner on the stove within 1/2 hour. For us, that's unheard of. So here, I've left you pictures of the sausage and peppers as they are served on the table.

And then here all wrapped up and munchable with a ton of the coarse grain mustard I raved about in a past post.

We've added to our restaurant favorites recently. Surin has always been a favorite of mine for Thai food, but we've always ruled it out for dinner because "Virginia Highland is so far away." But in reality, when you waste twenty minutes sitting in the driveway discussing what close by places are good, you decide that going out to the highlands isn't really that bad anyway.

And so we've been going to Surin recently to get our fix for Thai iced team, chicken coconut soup, and pad thai. We always get another dish in there too, whether it's chicken massaman (my favorite) or the three-sauce crispy fish. Sometimes J gets his favorite green papaya salad or I'll order the beef satay, guaranteeing that I will eat too much.

Yum!