Hmm. Hinky goings with blogger - where everything but one word of this post disappeared...but suffice to say this: We were going to have a big downtown walkabout the other day, but instead of sunny and warm, it was grey and cold and blustery. So we stopped at the place I mentioned last year, the annex of The Cellar Bar, another of McMenanins holdings (for a corporation, they seem to do a nice bit of saving and restoring historic buildings, and I don't want to really know more than that), across the street from Jake's, another of their places. Another over 100 year old building. Maybe that will be on next year's menu.
Another cool sign and probably another good restaurant
Sarah had an appointment so I walked around and found this really nice public space in the center of an office and/or apartment building. Lots of large river rocks, flowing water, teak benches...just a very restful spot. Plus, one of the most brilliant rain spout systems I've ever seen. It is always good to see something modern that says 'We didn't have to do this, but we did!'
When the rain comes down, it emerges over the little 'falls' onto the copper
sheathing with its colored glass buttons, then onto the rocks. How good is that?
Sarah, mussels and homemade brew and chips (chips with three dips, mind you!)
I never thought I'd use the word creamy to describe mussels, but there is no other word, even if it sounds sort of - not appetizing. They were wonderful, as unlike New Zealand mussels (which I also really like) as possible and still be in the same family
Last night, we grilled. Make a mix of kosher salt and garlic power, take a wee bit of butter and rub some potatoes with it, then coat them with the salt/garlic powder mixture. Poke a few holes in the skins (small small!), wrap in foil and put on the fire, well on the grill over the fire.. The mesquite fire. Have chicken (we used thighs because we like thighs) already rubbed with some s & p, garlic powder, herbs you like and put them on the fire, no sauce yet. Keep an eye on them, as the fat from the skin, which helps with flavor, can start your coals into flames burning all the work into an inedible something. Slow cooking is a good mental place to be when grilling.
When you think the meat is almost done (and no food police will come if you make a cut to the bone to make sure there is no red), then it is time for the sauce. Less is more in my opinion. We used Black Horse Verde Chile Sauce. If you can get it, do, it's really, really good, without the sticky sweetness of so many bottled sauces, plus it is all natural. I'd never heard of it before (surprised, huh?) but I'll look for it again!
Have your daughter/son/other/self make a salad of everything in the veggie drawer, including two very precious heirloom tomatoes. Pour the wine. Sit. Eat. Groan with the grilly goodness.
One of Sarah's housemates (not the same one as last year) is in a couple of bands, maybe three, I'm not sure. They practice in the basement, which he has turned into the ultimate man cave. He apologizes for the 'noise'. I say, no need. He's a great guy and the music is good too. This is a sampling from last night. The band is situated pretty much RIGHT under this heating vent...
Have a toe tappin' Thursday! Do something tenderlicious.
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