I’m not a good driver.
Don’t misunderstand: I’m a very competent driver; it’s just that I rarely enjoy it.
I have my moments: setting out on an adventure on a crystal clear spring morning… that I enjoy.
Driving to and from Bordeaux, on the motorway, 4 or 5 times a week…. that’s a chore.
On one of my days of whirlwind unpacking I found my box of CD’s.
I’ve been selecting 2 or 3 different ones to listen to each day. Some were old favorites, some new favorites, some in the “I really own this?” category.
In the last few days I have listened to, in no particular order:
The Sublime Pavarotti
It’s a Beautiful Day
The first 2 of the ‘Three Tenors’ concerts
Jeff Buckley
Maire Brennan (Enya’s sister)
The Grateful Dead
Simon and Garfunkel
Katherine Jenkins
Secret Garden
Bryn Terfel
Herb Alpert and the Tijuana Brass
Johny Mathis
Caroline Lavelle
And a collection of songs from Sir Andrew Lloyd Weber’s musicals.
I would have listened to Willie Nelson, the Bellamy Brothers, Arlo Guthrie and The Band if I could have found them.
Is this what happens as we become more seasoned in life? (I decided I do not get older, only more savory).
There was a time when, if someone (like a great looking guy on a first date) asked me what kind of music I liked, I would have had an answer.
Now, apparently, I would be hard-pressed to come up with something I don’t like.
I’m not indecisive…. I embrace it all.
In-A-Gadda-Da-Vida, baby!
As long as I’m confessing secrets here…. Let me give you a recipe that didn’t quite work.
It has potential; I just haven’t found it’s proper venue yet.
It’s a sauce made of fresh or frozen peas.
I think I saw the recipe in Cooking Light years ago. It was Veal Scallops in Fresh Pea Sauce.
It was an interesting idea.
Fresh Pea Sauce
1/2 cup (2oz, 60gr) fresh or frozen peas
1/4 cup (2oz, 60ml) chicken stock
1 tsp white Balsamic vinegar
1/2 tsp dried tarragon
Cook the peas in the stock, along with the tarragon, until the peas are tender. Purée.
I briefly sautéed some veal scallops in olive oil and a drop of Balsamic vinegar. I served the veal on the Fresh Pea Sauce.
Opinion? It was interesting, but I wouldn’t do it again.
The Pea Sauce was good.
The Veal was good
They just didn’t seem to belong together.
Determined, I tried it with white asparagus that I sautéed in butter and olive oil
This worked better.
First, the colors, with white asparagus, were pretty.
Second, the flavors seemed to match nicely.
It’s still not a “Wow!” though.
Maybe I’ll try pasta next…
Any suggestions?
Any music suggestions?
Love and miss those beautiful white asparagus. As for music, we just bought a CD of Arlo Guthrie, “Live from Sydney” which is very good. YOu have listened to a great range, and like me, I really like hearing them all. Drive safely.
Maybe with lamb rather than veal, add a little fresh mint to the sauce and put on a Zydeco CD. Beausoleil, for example. Pure fun.
I’m all for the standards. Give me Frank or Dean and I’m a happy camper.
probably better as peas rather than pea sauce with the meat – what do you think?
maybe risotto
Eclectic accidental music choice! I like!
I know what could be right for your pea sauce… add some mint and serve with -breaded?- fish. Tanna and I enjoyed the fish and chips with minty peas in London.
Susan, thins for the recommendation…. I’ll send you some white spears ;-))
Zoomie, lamb could be the right choice – I’ll check it out (Zydeco)
Farmgirl, I forgot about Dean!!!!!
Maria, with the meat, yes, probably peas… with Prosciutto….
Shayne, risotto could work…. swirl it in at the end….
Ciao Katie! I’m thinking seafood with the peas. Maybe grilled shrimp, or sauteed sole? But the peas alone do sound good.
Karen’s right we did enjoy it with fish & chips in London with mint.
I love your music!!
Jeni, grilled shrimp would be wonderful!
Tanna, great minds….