Otherwise: a quiet night, had
wechsler over and tried some lamb from the good butcher across the street from work again, a different preparation this time (but also easy) involving chopped onion, vinegar, oil, a parsley leaf, and salt and pepper, which made a marinade the lamb sat in for an hour before being pan-fried. It was delicious again but I had a hard time getting the pan frying right; the first time it was just too rare. I also made brushetta, using a recipe (like the marinade) from the Silver Spoon. The kicker was that you toast the bread on both sides in the oven, then brush a garlic clove across both sides and put it back in for toasting before putting the chopped tomatoes (and basil and olive oil) on the bread. Yes, this cookbook is rocking mightily right now.Tomorrow: Moonwalk in Chinatown, which is now quite sold out. Tonight: bed! Night, all.
