Addie
Chef Extraordinaire
Breaded Haddock Filets, baked potato with steamed broccoli florets. No dessert.
Isn't it going to be a bit cold and dry by actual dinnertime? Unless, of course, you are having a "senior" moment and don't realize it's breakfast time for most of us here.
Oh, we are probably going to have gnocchi with oven-roasted butternut squash cubes, sautéed spinach, toasted walnuts and blue cheese crumbles. At least if I have a decent work day, otherwise RESERVATIONS!
No, not a senior moment. I already know what I am going to make. I knew yesterday what was on the menu for today. And here it is almost lunch time.
The Stonies, aka Florida Stone Crab.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
The Stonies, aka Florida Stone Crab.
Only legal size claws are harvested. The claws are already cooked, required by law. These are just around 24 hrs out of the water as I buy them from a source that has their own boats. They hit the dock each evening and are cooked on the spot and sold the next day. We decided on a rice pilaf with celery, onion, garlic and re-hydrated porcini. We used the soaking liquid along with chicken stock for liquid.
Crispy pork belly... Mmmmm... Bacon...