Food/Drink

Mothers Day Meal at Bombay Bistro

Sorry for the delay in posting this. Cathy and I took our mom’s to Bombay Bistro for Mother’s Day and had a very nice visit and, as usual there, a great meal. This is my plate, featuring (clockwise from left) Aloo Gobhi, Lamb Rogan Josh, Chicken Madras, and Chicken Tikka Makhani. In the upper right is a piece of Naan and there are two sauces in the middle. The darker one is sweet and the greet one is spicy and has cilantro. We also had some raita, a sauce made with yogurt and cucumber.

Three Dogfish Brews

I met with the guys (or “the guys”) this evening for dinner at the Dogfish Head Alehouse. Between the five of us we ordered four different beers. Ben and David had the beer on the right in this picture, which is the 90 minute IPA (if I’m remembering correctly), an Imperial India Pale Ale. The one in the middle is mine, the Indian Brown Ale. I don’t actually remember which one Juan had, on the left. I’m thinking it was Palo Santo Marron, but that may be totally wrong. Anyway, both beers and burgers were excellent.

Hospital Meal

As if being in hospital isn’t bad enough, you have to suffer with hospital food. We were at Montgomery General this evening visiting a friend who has been there since Wednesday and this is the dinner they sent him. Doesn’t it look wonderful? No? I agree, it’s pretty sad. It brings back memories of junior high and high school lunches. Bleak. As Terry was ordering it for him, Marc said, “Order whatever you want, I’m not eating it.” The cherry tomatoes don’t look too bad.

Pork Chop and Sugar Snap Peas

One of my favorite meats is a cured pork chop from the Lancaster County Dutch Market in Germantown (https://www.lcdutchmarket.com/). I love the rich, salty flavor of cured pork and they don’t dry out when cooked as plan pork chops tend to do. Of course, I brine plain pork chops so they won’t dry out, bu these don’t need that treatment. This evening I pan seared them and topped them with a smokey apricot sauce and served them with sugar snap peas. It turned out very well and was a very satisfying meal. I could have eaten two of them, but that’s another story. One was god.

Clementine

After all the pictures from the trip downtown yesterday, I have much less to show for myself today. It was a quiet day and I did a little shopping but mostly stayed around the house and had a quiet day reading. In the evening I started to peal a clementine. After pealing it, which I almost always do in this fashion, I laid the pieces out and took a few pictures. It got me wondering, because I never really thought about it before, how a clementine relates to a tangerine. Turns out that a tangerine (Citrus tangerina) is closely related to, or possibly a type of, mandarin orange (C. reticulata). The clementine (C. x clementina), on the other hand, is a hybrid between a Mediterranean C. × deliciosa and a sweet orange (C. x sinensis) which in turn are BOTH hybrids (but different hybrids) of a pomelo (C. maxima) and mandarin (C. reticulata). It’s complicated.