Since it's springtime, you could go one up on the asparagus and prepare some "spargel". It was a treat at this time of year when I was in Vienna. It's white asparagus with hollandaise sauce. The people over there like it so much that it becomes the entrée rather than a side dish. You might even skip the mac n cheese.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Common items in my household for such a meal are:
oven-roasted Brussels sprouts,
garlic & EVOO-sauteed fresh broccoli,
grilled asparagus
garlic bread,
garlic mashed potatoes.
Then a nice bold peppery red wine like a good zinfandel or cabernet sauvignon, or
a cheap beer (yes, cheap like Hamm's, Bud or the like, just not light). It works believe it or not.
jgreen - You must not have any colonies of central Europeans nearby. Spargel is asparagus, they just plant it deep and cover it with plastic. Why? It darkens if exposed to sunlight. The way you get the white stuff is to make sure it never hits the sun. It results in white asparagus that has thicker (and much softer) spears. Official season in Europe starts at Easter and goes to sometime in June. (Officially June 30, but they've usually eaten all of it before then )
It doesn't show up everywhere, but several stores around where I live (Phoenix area) show up with it about now. It's only around for about 6 weeks or so, so we have it several times before it disappears. Now, I'll have to go find some!
Traditionally, the favored meat is pork, but they'll eat it with beef, lamb, goat (pretty much anything). It's just dumped on top of every kind of meal you can think of. Austrians and Germans eat a tremendous amount of pork. Wonder how that's going with all the immigration into Europe.
boftx The other thing we enjoy with the spargel is to make some spätzle. Beef ribs, spargel, and spätzle would make a really nice and special meal.
I have a pork loin roast dry brining for tonight. I guess I'd better get to the store for a box of spätzle and see if I can find some spargel.
To H--L With the Rabbit Food! Feed It To the Rabbits!, Shoot the Rabbits & BBQ Them, Then You Can Save the Mac 'n Cheese for Laterâ“ Never Did Care For It Anyway! Ribs, Rabbit and Cold Beer a Perfect Vegetarian Meal! IMHOP Perhaps a Little Spicy Sauerkraut on the Sideâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
My wife always hated it when I ordered or cooked rabbit. She asked how I could eat such nice little critters. Told her not to worry, there'd be hundreds more by the time I finished eating!
jgg85234, gcdmd, I expect one of our Aussie Friends From Down Under will comment directlyâ“ My whole Purpose of the Rabbit Comment Is Other than an occasional Green Salad I Eat Very Few Vegetables, & for Damned Sure No "Peas"! Long Storyâ“ I'm going to make a 2nd Comment! Dan
I was Raised in North Central ND, tight against Canada In What Was Called the Durham Wheat Triangle about 60 M Wide & 60 M Deep +-â“ Back Then About 90% of the Durham Wht Raised in the US Came From There! Macaroni & Spaghetti. Yuck! 👎👎👎
Little Rabbitâ“ From a Backyard Cremator in Fargo ND, Dan
I NEVER give people a choice on bread. I make it and I put it on the table. I never solicit comments... I wait to see if they find the bread worth mentioning. Only exceptional bread deserves a comment. Good bread is just average.ðŸ˜
I'll post pics of the cook tomorrow, but the plan is short ribs, smoked mac and cheese, and smoked cornbread (baked in bacon grease) and mixed veggies.
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