Project: Eat.
At last, Audit's done! Results weren't as favorable as I thought it would be as I had one major major finding (careless, yeah.), but yeah, as they say, lesson's learned. One more Files Audit to go on the 25th and we're ready to roll on surfing break!
Anyway, this morning mom had defrosted some squid at the kitchen counter. I had to ask for some of it and put these little tired hands (from filing) and this new Ixus cam I bought to the test.
Calamares on Penne with Hollandaise Sauce
Penne
Olive Oil
minced garlic
minced onion
shredded Basil leaves
shredded Parsley leaves
Squid, cut into strips
Lemon juice
Garlic powder
salt n' pepper
Hollandaise sauce:
3 egg yolks
cream
melted butter
Lemon juice
Cook pasta according to package directions. On a pan, heat olive oil. Saute garlic, onions, basil and parsley leaves. Add in squid strips. Sprinkle in lemon juice, garlic powder, salt and pepper to taste. Toss in pasta to coat.
On a ceramic bowl (I'm using improvised double broiler for this), stir in 3 egg yolks and cream. Heat a pan filled with an inch of water and bring to a simmer. Put the ceramic bowl with the mixture on the pan. Keep stirring this slowly while gradually adding melted butter to prevent lumps from forming and until a smooth consistent texture has been achieved. Remove from fire and add in lemon juice. Top this on the tossed pasta and garnish with parsley leaves.
At last, Audit's done! Results weren't as favorable as I thought it would be as I had one major major finding (careless, yeah.), but yeah, as they say, lesson's learned. One more Files Audit to go on the 25th and we're ready to roll on surfing break!
Anyway, this morning mom had defrosted some squid at the kitchen counter. I had to ask for some of it and put these little tired hands (from filing) and this new Ixus cam I bought to the test.
Calamares on Penne with Hollandaise Sauce
Penne
Olive Oil
minced garlic
minced onion
shredded Basil leaves
shredded Parsley leaves
Squid, cut into strips
Lemon juice
Garlic powder
salt n' pepper
Hollandaise sauce:
3 egg yolks
cream
melted butter
Lemon juice
Cook pasta according to package directions. On a pan, heat olive oil. Saute garlic, onions, basil and parsley leaves. Add in squid strips. Sprinkle in lemon juice, garlic powder, salt and pepper to taste. Toss in pasta to coat.
On a ceramic bowl (I'm using improvised double broiler for this), stir in 3 egg yolks and cream. Heat a pan filled with an inch of water and bring to a simmer. Put the ceramic bowl with the mixture on the pan. Keep stirring this slowly while gradually adding melted butter to prevent lumps from forming and until a smooth consistent texture has been achieved. Remove from fire and add in lemon juice. Top this on the tossed pasta and garnish with parsley leaves.
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