I did my shopping this morning at the farmers’ market downtown and bought as much as I could from there before heading to Central Market tonight for the rest. I found my balsamic vinegar at Texas Olive Ranch and I’ll be reducing that tomorrow. I bought my mixed greens from Joe and I can’t remember his farm but the mixed greens he calls “pazzo verdi” or crazy greens. The parsley is from a friend’s garden. The meat I made a nice trip out to Green Gate Farm where Farmer Erin set aside 8 pounds of short ribs for me. I bought another 2 pounds from Fredericksburg Farms at the market just in case (I don’t know what comes over me). I bought my carrots from Cas at Animal Farm the pecans are from my yard. I also bought the cornmeal from Richardsons a couple of weeks back (find your gluten free flour options with them, they’re amazing!). It’s like I’m feeding a small army. And yet, there are only 13 of us. Yikes. Oh, and I’ve only talked to my mom 5 times in the last hour.
On the Table: Walnuts/pecans, aged pecorino, reduced fig balsamic vinegar
Salad: Fennel, orange, mixed greens, and black olives
Starter: Cornmeal dusted calamari
Main: Red Wine braised short ribs over cauliflower and potato puree (mushrooms for Lynda)
Dessert: Orange Almond Cake and Port
Starting on a Saturday at 9:30pm with a glass of wine in hand, apron on my waist, and Twine Time on the radio, I’m good to go. Wish me luck as the braising commences…