Filet of Sole Meunière
Fat, buttery snowflakes are plopping on the front yard, and I’m not even glad. Why? Because I want to go to school tomorrow–to have the opportunity to make braised sweetbreads. As in, cow’s thymus gland. I didn’t think I’d be excited about it, but today I put them into water to soak overnight, and once I [...]
This morning before class started, my classmate turned around and warned us, “The substitute teacher today is supposed to be really strict, you guys. He used to teach here.” We straightened up and tried to contain ourselves a little better. We’d been noisy and laughing up until then.
When class started, though, and the substitute started [...]
“Looks good–what are these?” I asked, as usual, at Student Lunch a few weeks ago. Of course they looked good–they were deep fried. Anyway, turns out they were “tempura” vegetables with a beignet batter. They were light, crisp, faintly sweet, and insanely compelling to eat. I was sitting across the table from Chris, a 2nd quarter [...]
