Delicious & Dragons

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Thinly sliced beef seared hot with spring onions, cheddar and some mayo coleslaw. I’m having a bit of a sandwich phase, can you tell? They’re just so nice and practical to carry around for adventuring.

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Getting there. Learn your lessons, practice, improve. Bit by bit. Probably overproofed the loaf.

Another bistro inspiration, I think Einarr would like this, not counting the green stuff on the plate (but you can’t scoff at the mustard sherry vinaigrette). A nice ribeye, reverse seared. No, reverse searing is not an exotic arcane cooking technique, but you simply start low in the oven, cook it to the right temperature, then finish it in a hot pan. This way you get a really nice, flavorful crust and the steak is done just right.

The rice, oh the rice! Oh what challenge it doth be to cook thee just right. Not underdone and chalky nor mushy or burnt. Forsooth many a great cook hath despaired over preparing these humble yet formidable white grains. *Munch*

Hmmm, it’s been years since I tried this, and I while it turned out somewhat ok, I need practice every step of the way, from the rice to the rolling. Ah well, I can think of worse things than eating all the practice results…

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Sooo, Einarr has been baking pizzas here and there, and no joke, he’s really good at it! He’s showing surprising care and dexterity for someone whose first instinct is to punch everything as hard as they can. The dough is wonderfully crispy and chewy and fluffy, all at the same time. And the toppings… yum. But he’s strangely secretive about it. I don’t know why… Hey…what…dammit Einarr leggo of my pen…

EINARR EINARR ERAN EINARR REINARR EINARR EINARREINARREINARR EINARREINARR EINARR REINARR EINAAAAARR EEEEEEEE EINARRR EINAR E I N A R R E I N A R R EINARR EINARRRRRRRR EEEEEEIIIII NNNNNNAAAAARRRRRR RRRRRR EEEEEEEEEEEEEEEEEEEE E

Note to self: Magnificent beard hair and hot oil are not good companions. Luckily just a small splash but I’m kinda mad at myself for being sloppy. On the other hand, the pumpkin seed oil for the vinaigrette is nice.

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Misshapen bread? Just cut it up and turn it into dumplings, no biggie. Isn’t it funny how stew always tastes better a day later?

So lets write it down here The Meowjito will at one point be THE summerdrink … but noone will know it was invented by a scrubby Cat working at a Tavern missing home….

So to answer the question how does catnip taste to humans. For sure not as wonderful and elating as it does to me and my fello Tabaxi friends! But it still does have a nice mint note and subtle cinnamony herbal flavours. So it fits into a lot of foods. For example this Tabuleh.

First cook the Quinoa … totally oversalt the quinoa … be forced to cook even more Quinoa mix the all of it together and get a perfectly salted quinoa mush. Then chop and grill some aubergine and zucchini and add them to the quinoa. Add a lot of finely chopped catnip and cilantro. give it some lime juice and olive oil . Mix in chopped tomatoes, cucumber, red onion and dates. Then grill some peach and coconut flakes add them to the whole mush and add a little cinnamon to taste. Summerly freshly yummness.