KenzSailing

So, we've been thinking about Explora cruise line. Their corporate parent is MSC. Now I'm not saying this is determinative, but these two guys are hilarious. In fact they even work in the old Woody Allen joke: Lady One "the food here is terrible Lady Two "yeah, and such small portions"

Well, next month we'll be at the Longacre Theater (thee-a-tah.) Advertised as "between Broadway and 8th Avenue." So definitely Broadwayish, and probably Broadway curious.

OK, off topic cruise line, but this is for a lady in Texas: Also, as a former altar boy, I must say I'm feeling especially tart deprived.

"The Sushi Bar is at capacity? OK, I'll wait, but I'm gonna be noisy about it."

Keith, C'mon Hoss, step up to the plate (of brisket): https://www.texasmonthly.com/the-stand-up-desk/announcing-texas-monthly-cookbook-recipes/

Shoot. We booked it so long ago, that it took me until today to realize we had been scheduled to board Crystal Serenity yesterday, LA-NYC, 18 nights. I has a sad.

Thanks. I'll answer your question by quoting the great Roy Blount Jr: " a southerner is someone who will argue whether you say grits is or grits are, and insist that it matters."

Misadventures in Cooking: Grills Just Want to Have Fun Today's Episode: Spatchcock of the Walk After Saturday's flame out of a thoroughly mediocre steak (hey, at least it was expensive,) the staff at the Chez needed a strong final performance to close out the weekend. And boy howdy, did they come thru. Feast your eyes: I think it was Brian who years ago asked me if I had ever spatchcocked a chicken. Well, I can now answer in the affirmative. It turned out really, really well. Approx 4.5 lbs of chickeny goodness. (This is what ceramic cookers are especially good at, turning out a bird like this with both crispy skin and moist succulent meat.) The cook: 24 hour dry brine with kosher salt Pepper and garlic powder sprinkle just before cooking Onto a 400F grill Cook until breast and thigh register 165F (took about 45 minutes) Let rest for 5 minutes, carve, enjoy Side note: removing the backbone of a bird that size is not as easy as the Youtube videos make it out to be (nothing ever is.) Good thing I have a pair of very sharp kitchen shears. Side note: the whole undertaking reminded me of that old country/western song "You Stomped on my Heart and Squashed that Sucker Flat."

Apropos of nothing: if this doesn't set your toe a tappin' someone needs to check you for a pulse. RIP, Lowell George, gone far too soon.

About that steak: Cooked to a medium rare 131F. No photos, it didn't deserve memorialization. Now, I know "a poor craftsperson blames their tools" but....The steak was a bone in filet acquired from a premium online vendor. As soon as I took it out of the package my heart sank. There was a substantial vein of fat running right thru it. In a filet, the leanest cut of all. I did my best, but even the Chez couldn't revive that baby. Oh well, a first time ever adventure for evening's cook as our weekend of magnificent weather draws to a close.

Sure, I cooked this to a food safe (for ground beef) 165F. I have a fancy constant-read thermometer thingie that I use to monitor proteins. I can track the cook from my phone, ipad and even Windows desktop. Pretty neat really.

For you, we'll set out a knife and fork, just like they eat them in Paris. Now, if you'll pardon me, I have a steak to flip.

The one to have when you're having one (I may have gotten a little carried away)

Finally we are getting a break from the absolutely yucky weather we're been stuck in for the past 2-3 weeks. At 4PM it's 83Fand NO HUMIDITY, and it's forecast to stay that way throughout the weekend. So my plan is to grill my pants off (or maybe not, as the town's vice-mayor lives next door, and I don't think that's the kind of vice she would appreciate.) Tonight, something easy: it's Burger Night in America. Yes, I do call it that.

One order of schadenfreude coming right up: https://thenevadaindependent.com/article/operating-engineers-ask-sisolak-for-help-after-getting-cold-shoulder-from-resorts-world

Well, that explains that: And just because I'm linking to clips, I'd like to remind everyone what a great actor the late Alan Rickman was. He burst on the American scene as Hans Gruber in Diehard (the villains are always more interesting.) Ergo:

Wait, have they decriminalized dispensaries in TX?

Oh my, I appreciate the comprehensiveness of this list. Thoughts: Change "items in your cupboard" to "your spice jars" and I'm there. Either alphabetical, or height order, your choice. Clothing store waiting: we've all done that. Have you ever noticed how ladies' clothing stores all have a comfy chair or two, somewhere, usually in front. I call that the "forlorn guy chair" because that's who you'll find sitting there. Finally, April 11, 1954 was roughly speaking the moment of my conception (TMI!) so Ann and Emil K would disagree. But in the larger scheme of things, you might be right.

I just spent a lot of my weekend watching C-SPAN. To top that, today I had my dental check-up and a teeth cleaning. I think I need a cruise.

Light hearted? One order coming right up, from the Master himself:

My dude, while I am a good and hospitable host, I had to hire more bouncers after that last time....

Nice, that's summer in a bowl, right there.

Happy anniversary and looks delish....ummmm, potatoes, ummmm. I know what you mean about cooking in the heat. It's been nasty here along with our very special "air you can wear" humidity. Standing out in it and raising the lid on a small blast furnace isn't the unbridled joy the youtube videos make it out to be. Oh well, beats heating up the kitchen in this weather. And there's always beer. Finally, a modest but satisfying coda to Saturday's extravaganza:

"Almost?"

Drinks at 6:30, dinner at 7. We'll hold your usual booth, but no kanoodling like you two got up to last time!