Last night, I made a tasty wine sauce to compliment some broiled Londone Broil that I made. Scott showed me a broiling trick with tin foil that I'd never seen when I was in Portland, so I was eager to use it, and the steak, while it had probably lived in the freezer for too long, was tasty. The sauce, designed in true French fashion to mask the potential blandness of the steak, worked flawlessly. So yay for that.
Right now, I'm at Cathryn's, giving Craig a much-needed break, then I'm going to head home and build an awesomely-huge shelf in the garage for my stuff and Tim's stuff. It'll be fun. I'll take pictures for you. This is the build-up for the desk hutch and the new office configuration. Should be fun.
Okay, so this is the caprese that we made last night. The picture isn't really a winner and the bread isn't here (it's just about to come out of the oven), but it's pretty representative. Those are home-grown tomatoes, as you might expect, and the mozzarella was good, but not great. I'm not sure I can define what makes a mozzarella great, but this didn't quite have that thing. Of course, it was plenty good enough for my pathetic palette, I'll tell you what. Also, we dipped the bread (covered in hand-chopped garlic, of course) in the olive oil, only I also buttered it.
