My mother used to say "the hurrier I go, the behinder I get". That is so true. I think that time goes faster the later in the week it gets. By Friday afternoon I feel like I am on roller skates going downhill. Anyway, we have finally figured out some specials for tonight. FRIED BROCCOLI for an appetizer, OINK AND WIGGLE SHRIMP either on pasta, toasted Leidenheimer French Bread, or polenta, and a FLORENTINE FILET. In classic French cuisine, the term Florentine indicates the dish has spinach in it. Our Florentine Filet will be topped with a grilled tomato, then a Spinach Gremolata Sauce. Gremolata is a "dry" sauce, meaning that it is not full of olive oil or butter. It is traditionally made with fresh parsley, garlic, lemon zest and a bit of dried bread crumbs. We are going to add fresh spinach to the mixture. Zack is making a delicious new baked rice dish tonight. Ask for a taste. It is a rice new to us, Jazzman Basmati Rice, grown and processed in Louisiana. It is delicious. We are considering adding it to our daily menu. Give it a try and let us know what you think. Miles has made a TURTLE CAKE - double chocolate cake, caramel and toasted pecans. Have a Back Door Day.
Posted on: Fri, 04 Oct 2013 21:36:14 +0000
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