Lamb loin chops for Sunday dinner
Pan seared lamb loin chops with pilaf, roast acorn squash and broccoli. I am working on getting my family back into nice Sunday dinners. It is a habit we fell out of when the pandemic hit. I would really like to get back into having nice dinners with guests again.
Braised short ribs over gruyere polenta
This one came out excellent, and I am very happy with it. It is a pretty typical red wine braise for the short ribs, but with some gochujang and a little bit of fish sauce added for extra umami. I will 100% make this for company now that I have tried it out.
Selecting a CFP - not just the basics
How would you go about selecting a Certified Financial Planner? My wife and I are financially successful adults, but we need guidance with the next steps, including: - Private equity co-investment - College savings for children with special needs who may or may not attend university - Retirement savings beyond the standard 401k and IRA options - The tax ramifications of all of the above My friends are generally not at this level of planning needs, so those who have worked with a CFP have had only much more basic questions. We have known plenty of financial advisers over the years who just give bad advice or canned advice. I expect our needs will become more complex over the next decade. How do we find a quality CFP who can help with the above? What is a reasonable price to pay for this help? Thank you for taking the time to share your thoughts!
U.S. bans noncompete agreements for nearly all jobs
Edibles in Las Vegas
We are going to Vegas, and Wifey and I want to wander around like stoned idiots looking at all the pretty lights. You know, like reasonable people. Is it a big deal to pop a gummy in public in Las Vegas? They make a big deal about no public use, but I’m assuming a gummy won’t be a big deal like smoking would be. We do this in other legal places all the time, but I have no idea which activities are and are not clamped down on in Vegas. While we are at it, can you recommend any fun stoned activities in Las Vegas?
Steak bomb with shishito peppers!
Prime rib, pommes puree inspired by American loaded potatoes, and maple butter carrots with cinnamon and nutmeg
The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared. Thepommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added. The carrots are pretty much as described. My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
Berries Belinda - a trifle for Easter
Today I made Berries Belinda - my own adaptation of Heaven on Earth Cake. It is an angel food cake trifle with sour cream vanilla pudding, pureed strawberry sauce, mixed fresh berries, and Cool Whip. The recipe really needs Cool Whip or a similar whipped topping because whipped cream will not hold up for the 8+ hours this needs for the flavors and textures to marry. Why is it named Berries Belinda? In return I ask, “Do you know what that’s worth?”
Cinnamon Roll Sundae - When my high ass has a good idea, it has a REALLY good idea
French Onion Mac and Cheese
This French Onion Mac and cheese is from the New York Times. I used the recipe at the link below with the following changes: * Caramelized the onions traditionally, not with their process. Maybe their way works, but I don’t trust it. I have never found a shortcut that works for carmelizing onions. * Toasted lightly baguette slices before rubbing with garlic. * Deglazed the pan with a few glugs of white wine, not 2 Tbsp vinegar. The dish is exactly as advertised - a supremely decadent macaroni and cheese with a strong caramelized onion flavor. The gruyere is pronounced and only adds to the luxurious taste (and price). https://cooking.nytimes.com/recipes/1020547-french-onion-macaroni-and-cheese [https://cooking.nytimes.com/recipes/1020547-french-onion-macaroni-and-cheese]
