Barbara was home today. The Greenmarket yielded dry sea scallops,
onions, and a spectacular-looking greenish caulifower with pointed
spiral peaks.

For lunch, Barbara started by dicing and rendering a slice of smoked
bacon, also Greenmarket, from a small farm near Utica. Sauteed a
chopped (by me) onion in an 8-in. iron skillet. Stemed the cauliflower
in a steamer. I finely chopped a large clove of Keith's garlic.

She halved a bunch of cherry tomatoes from an organic-hydroponic farm.
Still tasty this late.

I heated a large iron skillet (Wagner's, old enough to have a smooth
bottom) dry.

I removed the fibrous thing (?) from the side of the scallops. put
them into the hot pan and seard one side; flipped to sear other side.

She put the garlic, steamed cauliflower, and rendered bacon bits into
the small skillet and finished them as the scallops came out of the
pan.

Served with Rancho Zabaco Sauv. Blanc.

The strange-looking cauliflower had a touch of sweetness which was ok
with scallops. It might have been disconcerting with soemthing else.
Everything seemed perfect.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas