Tonight I had some free time and I thought I’d take the opportunity to make a Russian Vinaigrette Salad. It’s like the Russian version of a potato salad. But with beets. I figured this would be a quick and easy thing to make – I mean… how long could it take to boil a bunch of vegetables, dice them up and mix them together…. right? In the end I spent about three and a half hours on it, so lesson learned.
The other day we got some really good news and there was cause for celebration. Not one to be caught unprepared, I had a couple of 18 oz T-Bone steaks at the ready, just waiting for an occasion.
These were a bit thicker than my usual steaks, so I took a slightly different approach to cooking them. First, salt & pepper.
Alex & I ventured to Big & Little’s – a neighborhood seafood shack smack in the middle of the Midwest! This place really brought back some of that divey southern feel from New Orleans. We shared a soft shell crab po’ boy and a samurai whitefish taco.
Both were delicious. Deep fried seafood perfection. Who dat!