OCT on the other hand, couldn't apprehend my passion for asparagus. He would be perfectly happy eating broccoli whole year round.... Well, I am fine with that too. It only means I get to eat most of my favorite veggie.
On Monday night, I decided to dress my otherwise simple roasted asparagus up with roast garlic aioli. My review maybe bias because of my liking for asparagus, but OCT thought that the dish was pretty awesome! I like the subtle, slightly smokey roast garlic in the aioli. The flavor of garlic wasn't as pungent and assertive as it was before roasting. Incidentally, the aioli also went well with the roasted cauliflower we had for dinner. Maybe I will try it on the roast green beans next.
Other than roasted vegetables, I made us some New England Chowder. Bad choice! Experience taught me that our one and only one soup pot is not suitable for sauteeing flour or rather anything in that matter. But sauteeing is the crucial part in my chowder! So I went ahead, and followed the recipe to saute whatever necessary in the pot. Everything seemed well, up to the point after I added the cod and scallop. Feeling like a patient who suddenly regain her sense of smell, I detected a fainted burnt smell in the air. It wasn't until we shovelled the chowder into our mouth that I was sure of what had happened. And dejected at the prospect of what lay ahead of me....In case you wonder, the bottom of the pan was covered with stubborn burnt flour. Such a thick layer that even the strongest detergent couldn't penetrate. Later, I poured in some vinegar, which the acid did the trick to dissolve most of the burnt stuff. However, it wasn't without some muscle work....
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