|portrait, girl with mayo|
|The set table, right outside in the city.|
I made a marinated kalbi (a special cross-cut of beef short ribs) and seriously, they were the best thing I have ever grilled, ever. You really have to try this recipe yourself. I also made a kale caesar slaw, a side dish of zucchini, corn and basil, the blackberry buttermilk cake I mentioned yesterday, and of course, the deviled eggs. Others brought homemade sauerkraut, chicken, steak, vegan hot dogs, a beautiful salad with edible flowers, honey from Bob's Urban Bee Company and veggie kabobs.
We all savored the food, the company and the opportunity to laugh among friends. The kids climbed a nearby cherry tree. The adults sipped wine and sparkling juice. And when people passed by and smiled, we joked about how we were finally the cool kids on the block.
After the feast was over and plenty of wax was left in the candles, a few of us stayed outside and played a game of poker. Yes, we still keep poker month alive from time to time, with an impromptu game of Texas Hold 'Em. I think for the first time, last night Bob didn't win. Amy did. I still have not won.
|Best meat ever, kalbi.|
from Ad Hoc at Home by Thomas Keller
4 large egg yolks
2 cup canola oil
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons kosher salt
Put the egg yolks in a food processor and process to combine. With the motor running, begin adding the oil very slowly. Blend until emulsified and thickened. Add the lemon juice and salt. Refrigerate in a covered container for up to 1 week.
Makes 2 cups.