Tuesday, June 10, 2014

Some kind of Steak w/ Red Potatoes that appear to be cooked, Asparagus and Shallots with what looks to be a Mustard Sauce and Prosciutto or some other kind of cured meat

Doesn't that look good?

I realized I hadn't made a blog post in quite some time. So I began going through my Asparagus archives and I found this picture. I don't really even remember making this. Those are our plates though. And it is clearly something I would make. It has all of the things I like: Asparagus, shallots, steak, cured pork. Now I don't want you to get the impression I just haphazardly throw together Asparagus recipes. A lot of thought, time, consideration, and sometimes even compromise go into each recipe. I'm not over exaggerating in the slightest. I typically keep rigorous and extensive notes on each recipe so I can either reproduce what I've done, or make subtle changes to make the recipe better. Some asparagus incarnations go through as many as 12-15 attempts before I deem them worthy of this blog. That being said, I began looking for my notes for this recipe and subsequent photo shoot. To no avail. I'm not sure if I should be exposing this much of my method to my readers but generally my notes get hand written on paper and then transposed to a word document and saved in the archives on my computer. As I have the handwriting of a dyslexic 4th grader the transfer from the written document to the word document is usually the most arduous task of the entire process. This time however I could not find any notes on my hard drive. I can only attribute this to one thing. I must have had 3 glasses of wine, and titled the document something really clever. So clever that at the time I was absolutely positive I would never forget what it was. What I'm getting at is that this recipe may be lost forever. Or at least until I start trying to figure out what I did. I think for now we should just appreciate the picture and leave it at that. If there were some kind of a public outcry I would have no hesitation in beginning the resurrection process, but seeing as I have little to no initiative and only 3 readers come here per day, and I sincerely doubt any of them have even made it this far into the paragraph we will just have to come to terms with the notion that this recipe may be lost forever.

Here it is smaller.

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