Hmmm >/
Otogi is taking Umi-san out tonight. Don't have too much fun, you two!
You bastard.
I don't have much respect for people who treat woman badly or have them stood up on a first date for wahtever reason. He could have called her and told her: hey, I can't make it. But he didn't. And he's rich enough to have a cellphone, and most likely with good service, so he has no excuse.
I don't think he was at any meeting thing. A guy who likes to charm the ladies such as himself would call a meeting off for that.
Aside from that, I know just what to do for my date with Umi-san! And it will be all home-made. Now should I shop for the groceries tonight...or wait to go shopping with her...decisions decisions.
So the Warm Apple Tart was delayed, due to: Death By Bread. So now, we must all wait till monday to cook that pastry.
So, the main entree for tonight is:
Greek Style Rib-Eye Steak
Ingredients
¼ cup 60 ml Olive oil
2 tbsp 30 ml Butter
12 oz 340 g 2 Rib-eye beef steaks (approx. 6 oz each), aged, thick cut
2 Yellow onions, thickly sliced
2 Lemons, sliced into rounds
Salt and pepper to taste
1 cup 250 ml Green olives, pitted
¼ cup 60 ml Oregano, fresh and roughly chopped
6 Bay leaves, fresh if possible
1 cup 250 ml Olive tapenade (1 cup pitted green olives crushed with 2 tbsp finely chopped garlic)
1 cup 250 ml White wine, dry
In a large sauté pan with a tightly fitting lid, add olive oil and butter. Heat until it starts to smoke. Add both steaks, seasoned with salt and pepper, and sear. Set aside to cool slightly.
To the same pan, add onions and cook until slightly browned. Add lemon rounds, salt, pepper, green olives, oregano, and bay leaves. Cook, covered, for 5 minutes. Spread olive tapenade over steaks. Move the onion mixture to the edges of the pan and return the steaks. Add white wine and reduce heat to medium. Cover pan and cook for approximately 8 - 10 minutes.
Serve steak with the onion and lemon round mixture. Garnish with fresh oregano. Serve with bread.
You bastard.
I don't have much respect for people who treat woman badly or have them stood up on a first date for wahtever reason. He could have called her and told her: hey, I can't make it. But he didn't. And he's rich enough to have a cellphone, and most likely with good service, so he has no excuse.
I don't think he was at any meeting thing. A guy who likes to charm the ladies such as himself would call a meeting off for that.
Aside from that, I know just what to do for my date with Umi-san! And it will be all home-made. Now should I shop for the groceries tonight...or wait to go shopping with her...decisions decisions.
So the Warm Apple Tart was delayed, due to: Death By Bread. So now, we must all wait till monday to cook that pastry.
So, the main entree for tonight is:
Greek Style Rib-Eye Steak
Ingredients
¼ cup 60 ml Olive oil
2 tbsp 30 ml Butter
12 oz 340 g 2 Rib-eye beef steaks (approx. 6 oz each), aged, thick cut
2 Yellow onions, thickly sliced
2 Lemons, sliced into rounds
Salt and pepper to taste
1 cup 250 ml Green olives, pitted
¼ cup 60 ml Oregano, fresh and roughly chopped
6 Bay leaves, fresh if possible
1 cup 250 ml Olive tapenade (1 cup pitted green olives crushed with 2 tbsp finely chopped garlic)
1 cup 250 ml White wine, dry
In a large sauté pan with a tightly fitting lid, add olive oil and butter. Heat until it starts to smoke. Add both steaks, seasoned with salt and pepper, and sear. Set aside to cool slightly.
To the same pan, add onions and cook until slightly browned. Add lemon rounds, salt, pepper, green olives, oregano, and bay leaves. Cook, covered, for 5 minutes. Spread olive tapenade over steaks. Move the onion mixture to the edges of the pan and return the steaks. Add white wine and reduce heat to medium. Cover pan and cook for approximately 8 - 10 minutes.
Serve steak with the onion and lemon round mixture. Garnish with fresh oregano. Serve with bread.