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
Maire Brennan (Enya's sister)
The Grateful Dead
Simon and Garfunkel
Herb Alpert and the Tijuana Brass
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.
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 music suggestions?