Dinner

I may not have mentioned that I went through a pickling phase about three weeks ago. I washed all the pint jars and put up four jars of jardiniere, four jars of bread n butters, two jars of jalapenos, one jar of hot okra, and one big ole container of quickles with the leftovers. I also did a jar of half-sours and some preserved lemons.

The half-sours, Josh says, have the right taste, but they are soggy. I don't know about the preserved lemons until I try to use 'em. This weekend, all the pickles were ready. The hot okra and bread n butters were declared to be a hit. The jardinere is a little weird. Josh and Tim also thought the jalapenos were very tasty and crunchy.

At the Peachtree Rd Farmers Market, we scored some chanterelles at Indian Ridge. They look delicious. Despite all the warnings about washing mushrooms, Alton Brown says that mushrooms barely absorb water and they were really dirty so I felt like I had to wash 'em in water.



So I sauteed them with some thick slices of garlic and shallots with olive oil and a little butter. Incredibly earthy and tasty. They were delicious.







It may be out of season, but I was going to roast some vegetables. Unfortunately, they were moving a little slowly so I put them into a skillet with some chicken broth to cook em up. Garlic cloves, real baby carrots, PRFM red onions, and Riverview yellow onions. After they were cooked, I sauteed them in the cast iron skillet with the beef fat left over from the ribeyes. Charry and tasty.

We also picked up some ribeyes from Riverview. I wish they were bone-in as advertised, but they were incredibly tasty and a good price, too. I cooked them to a beautiful rare with only grey salt and pepper.