Finicky, Kitty Kat, 3 '19

 Ms. Kat  is now approaching 13 years old, (which places her in her mid 70s in human years) 

and has become a very finicky eater. 

She has seven selections of different food  choices to select from (plus water)

There are kibbles, and nibbles, and lickables , and stews,

there are cheeses, and chicken, and canned tuna too,

and she doesn't like any of them.

Sigh!  Same ole  cream of  salmon

This business of getting old, ain't easy,

 even for pampered kitties.

Happy St Paddy's Day: 3 ' 19

Happy St. Paddy's Day

from our home

to yours.

Celebrating our Anniversary: 3 ' 19

We celebrated our 24th Wedding Anniversary over dinner at Perrones this evening.

  

In our opinion, this funky little local restaurant

is hands down

the best in South Carolina.

And once again, their chef delighted us .

For starters 

Bruce chose: 

a Crab soup (gf) with fresh handpicked, north carolina lump blue crab, aromatic broth, sautéed leeks, oven roasted roma tomatoes, touch of heavy cream 

and 

CC chose:

• Gambas al ajillo - pan seared local shrimp, e.v.o., garlic, fino sherry, butter, lemon, hot chilies, sweet smoked paprika, fresh thyme, Italian parsley, fleur de sel, grilled bread.

Moving on to the main  course:

Bruce had :

Seafood truffle risotto  (gf) butter poached, maine cold water lobster tail, shrimp, fresh scallops, black truffle shavings, white truffle oil, fresh asparagus, shiitake mushrooms, white wine, garlic, cream, parmigiano reggiano, lemon zest, arborio rice .

While CC chose to try:

Elk rib chops  (gf) certified cervena, double cut, bone in, all natural, grass fed, pasture raised, (cooked sous vide to med rare, (barely warm red center)), iron seared,  server over a (to die for)  lingonberry and port sauce , grain medley of organic brown rice, black barley and mustard seeds, brussel sprouts with berkshire bacon . The sous vide preparation left the elk tender enough to cut with a fork.

A desert of Tiramasu was provided compliments of the staff in celebration of out anniversary.

Coconut Chicken Masala Curry: 3 ' 19

Tonight we prepared  Indian cuisine

Chicken Curry with Coconut Milk - South Indian Style

Of course we added a few enhancements to the meal -

like home made coconut rice and coconut roti 

plus we simmered some diced eggplant in the sauce 

while we were finishing cooking the chicken.

You can find the original recipe at:

#ChickenCurrywithCoconutMilk #chickencurry #chickenrecipes #coconutmilk#chicken #recipes #homecooking #food #tasty #yummy

Moroccan Dinner: 3'19

We had Moroccan cuisine for dinner tonight:

• Fresh Cod seasoned with Mediterranean fresh herbs and Harrisa 
• Moroccan carrot and parsnip salad
• Red and black rice with golden currants and toasted pine nuts

The house smells so good from cooking with all those fragrant North African spices

What to do with Garlic / Bacon Crisps: 3 ' 19

I woke up this morning to the smell of grilled  bacon and garlic.  It seems that Bruce decided he wanted Maple flavored bacon for breakfast, but didn't want to waste the already opened package   hickory smoked bacon that was in  the fridge.   So he grilled what remained in the open package with some sliced garlic and  put it in a bowl for me to use 'with something" later on. 

Lucky for him I've been spending  a lot of time snapping photos of recipes from the magazines in waiting rooms,.  This recipe from Southern Living for "creamy rice with scallops" (and bacon and garlic) looked like it would do the trick,  

Fortunately, we already had all the ingredients in the house (including scallops and shrimp plus  the pre-crisped bacon and garlic)  so I made us  a delicious southern low-country dinner  this evening.

Now I just have to find a way to rid the house of  that garlic/bacon scent.