A Keller Dish

This is what's cooking in my oven right now:


If you've seen Ratatouille, it might look a little familiar - this is my attempt at Thomas Keller's Confit Byaldi, a layered ratatouille that the film's ultimate dish, and namesake, is based around. I clap my hands! I hope it will be lovely in my belly. Expect pictures of the completed dish later on today.

Edit: Okay, so cooked, it pretty much looks the same. But maybe a little more transparent. So no new pictures for you!

Links
Unfortunately, the NYT requires that you create an account, but it's free, and worthwhile to take the time:

• New York Times - Recipe: Confit Byaldi
• New York Times - Article: A Rat With a Whisk and a Dream
  

Four Things, Part the Second

It is not Sunday, no matter what the back of my mind says. Funny thing about routines and how shifting things a day up messes with your internal clock.

I am hurty-exerty all over, due to three-in-a-row days of working out with my trainer, Jeff, as we re-jigged my weight training program. And it feels good. This time around, I'm working each side in isolation, completing one set on one side, and then one set on the other. Without the stabilization that hefting weights into the air (I am strong, like bull!), making use of both sides of the body, affords, each exercise is twice as difficult. And three times as awesome. I am just hoping that my body recovers enough so I can head out on my bike tomorrow.

I am not attending the family reunion by cousins on my mom's side. Occuring: right now. And I don't think I need to delve into the why again, so I shan't.

This is Day 2 of puttering about in the kitchen. Resulting in the following batches of deliciousness:

• Chocolate Raspberry Ice Cream
• Cinnamon Peanut Butter
• Strawberry Sorbet
• Seitan
• Roasted Cauliflower Soup