Fiesta – a long time Santa Barbara tradition – starts tonight, and lasts through Sunday. My bride long ago signed us up to provide a charity event for the Choral Society tonight at our house. I’ve been dragooned into helping get everything together for this Fiesta feast, which is NOT low-carb. One can follow a low-carb diet and still partake of much of the food, but not all. And certainly not the dessert: capirotada, a northern New Mexican bread pudding, which is the best bread pudding I’ve ever put in my mouth. One of my jobs today was to caramelize the sugar for this treat, which I will definitely eat a little of. I’ll take some pictures and share.
In order to help my beloved wife I’ve had to pretty much abandon my blogging duties today. I’m in the middle of a long post that I think everyone will find interesting. I’ll be back at it tomorrow.
One of the great things about coming home from Europe is that I get to chow down on MD’s home cooking once again. One of her specialties is Frenched rack of lamb. Here is a photo of my dinner plate night before last.
I took the picture just before I doused the meat with my addition to the meal: a malt vinegar mint sauce. I finely chop a bunch of fresh mint from our garden, then put it in a bottle of malt vinegar and shake it up. Tastes great and easy to make. My kind of sauce.
Last night we had one of my golfing buddies come over for dinner. He brought steaks and cooked them on our grill. MD was knee deep in Fiesta dinner preparation, so she tended to that. I got the grill going, selected the wine (a 2002 Sequoia Grove Cabernet, if you’re interested), and poured it. Once again, my kind of meal. Delicious and requiring minimal effort on my part.
Here is my plate before I tucked in. Grassfed beef steak with blue cheese, yellow squash, zucchini, and a poblano pepper – all grilled over the fire.
Yep, those icky low-carb fad diets. You really just don’t get any vegetables do you?