I’m getting a jump on this weeks postings, because I have a crazy arse week. Election judging all day Tuesday, which is about a 16 hour gig, and then catching up on work that will be postponed because of rain tomorrow.
Today I slept in – until 8:30, worked in the garden, weeding (even the potted herbs have weeds now) pulling up spent winter plants, headless cabbage, undeveloped fennel, and freeze burned lettuce. I thinned the watermelon radishes some more, but not enough. Then I headed to the HOPE Market, HOPING there would be a coffee vendor there, since I’m out, and there was none in San Antonio.
No coffee, but the market was buzzing with activity on a glorious day. My friend, Chris from Vital Farms was back after a hiatus. (His or mine? not sure). And Kerby Lane Cafe was there cooking up a storm with local products, so I ordered lunch. A savory quesadilla.
So, after filling up on Kerbey Lane’s local goodness, I discovered another new HOPE Market vendor.
Next, I was off and running to the Pate & Terrine Class, held by Larry of Kocurek Family Artisanal Charcuterie, at their kitchen on the East side. On the menu was Pate de Maison, Aspic, Pate de Campagne, and Country Duck Terrine.
We started off with the Pate de Campagne, the more complicated of the recipes.
This class was hands on and informative and really fun. I met some cool peeps, became overly chatty with some (sorry Larry) and had a great time. I learned a lot as I always do with the Kocureks and highly recommend their classes. They have 2 per month, and they sell out quickly. The next class with availability is (I believe) late March, and is the rabbit class. Look for seafood sausage and terrine classes in April.
So, I raced home to sell an Earthbox to a customer, then pondered dinner. Tired, I was looking for low effort comfort food. It is cold and windy again, dang it all to Hades.
So, I pulled out the Tilapia I got from the Pearl Market yesterday, seasoned it with salt and pepper, and quick sauteed it in Elevated Artisal’s garlic confit, olive oil, and Elevated’s butter. I stuck some Lowell Farms Brown rice on to simmer, plucked some parsley and had one of the best dinners I’ve made in a while. I rarely photograph my own food, but this was really good. I know, no vegetables, so sue me. I’m happy. That rice is amazing, nutty, and perfect. The tilapia was fresh, tender, sweet and wonderful. I’m stuft and tired and dreading a stressful week. So forgive me if I get behind, this week. Thanks for all the love, right back at you all.