This and That
My next problem was that I couldn't remember how oven-safe my Emile Henry soup bowls could take, so I didn't want to risk breaking them to achieve the crusty Gruyére that helps make this soup so great. I could have used Pyrex, but that wouldn't be very pretty, would it? Again, research ahead of time.
The result was still good, but it's going to be even better next time. Note to self: Slice the onions on the mandolin, head-of-knuckle. Lessons learned.
My slow cooker-braised Flannery Beef short ribs with cheesy garlic mashed potatoes and roasted delicata squash, however, turned out great.
|My new bestie|
Unlike most mayonnaise, Sir Kensington's is rich in flavor. It's something I'll use in some things but it's too much for some uses where a more subtle flavor would best serve. Last night, however, I mixed it with some honey mustard to make a sauce for breaded fish and cabbage tacos. Zowee, indeed.
No, I certainly did not make a "hover omelette".