I remain tired. Or, psychologically relieved. PTSD/Moral Injury for years.
On this day we celebrate the one whom Dante put in Hell for having made “the great refusal”. Just goes to show that quitting the papacy is not recommended. We did have a lovely day for it, which began with sunrise at 5:44 and ended at 20:30.
I didn’t hear an Ave Maria ring at 20:45.
It was also the feast of Crispin of Viterbo and Ivo.
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Tonight I stayed in and make a monstrous ribeye.
Before, I met friends for drinks, including a retired Marine officer, OORAH.
Which drink is mine?
The reason I would not eat out tonight. Before shot with my treatment of white pepper and oregano.
Why do potatoes taste better here? They aren’t even from here!
I’ll eat this for about 3 days. Done in clarified butter.
Today I swept my kitchen and did laundry which I put out to dry in my itty bitty patio courtyard corner (the laundry not the kitchen). I slept more and said my prayers and celebrated Mass and had many contacts with people who (at the end of my time here) are getting around to wanting to get together.
BTW… dessert was a couple of squares of 85% cacao chocolate and some bourbon.
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That steak looks delicious. How do you cook a ribeye to look like that in a small Rome apartment?
It would be a challenge to not eat that entire ribeye in one meal.
White pepper and oregano. – I Have to try that.
The good thing is – they taste awesome even left over.
hfspur: It’s not that difficult. The key is clarified butter in a frying pan over high heat. Clarified butter has high burn point. I sear the steak first, quite hot, and then spoon the snarling hot butter over the top, exposed side until it is time to turn it over. I like my steak rare, but I want that Maillard reaction, which happens around 300F. You also have to account for the pan cooling a bit when you put the meat into it. It’s best to have your steak at room temperature to start with. Using a dry rub treatment as I often do, gives it time to warm up.
I am admiring the steak and wondering where you found it. Piazza del Paradiso by any chance?
Is that dill on the potatoes?
Rosemary
Usus: Il Fiorentino, Campo de’ Fiori
Thanks for answering Fr. Z. I looked at the shop online. We’ve been in the shop but thought it was pricey. I didn’t think so today. Beautiful lombatina for €24/Kg. I think we’ve been missing out. Next time we’re in Rome…
Thanks, again,
Usus
Usus: I’ve been to the other places nearby (know 3 others in a stone’s throw) and Il Fiorentino has the best quality for the price. However, all of these shops will do great things for you if you engage them. They will cut to order, truss, stuff, season, you name it, whatever you need. What a pleasure.
My experience in the States, also, is that you engage your local grocery store meat dept butcher over time, they will do anything for you, do back flips to get something like rabbit, etc. They enjoy being engaged rather than doing the horrendous 1/2-3/4″ cuts. If I know I need something precise, I go there first and discuss (always with questions about their opinion about cooking method even if I have made up my mind) my alternatives. Then I say what I want and that I’ll come back after I’ve done the rest of my shopping.
Believe me, some of these grocery stores have game and they get bored. Engage them and you can get far better than what is in the case at the same prices.
By the way, the entrecote I got was about 1.5″. Again, clarified butter and the french method in the absence of a wood fire grill. It’s the only solution.
The first cocktail recipe book I consulted has a Flamingo Cocktail, but no Pink Flamingo one – my follow-up online search has details of seven recipes on the first page (without clicking on any) showing two called merely Flamingo and the other five Pink Flamingo. Most of all eight of these have an overlap of some ingredients (grenadine, something lime-flavored) – and further a wild variety of spirits and other ingredients – but none with fresh mint leaves; nor does any mention so amazing a vessel! Am I correct in at least narrowing the field by guessing it is not your drink? But could you tell us more of its recipe?