1) A woman did not design airport bathrooms. At a minimum, the person who has designed airport bathrooms has never tried to juggle a roller-board suitcase, a carry on bag and a coat while performing stall gymnastics. Just saying.
2) If you are running tight on a connecting flight (as in ten minutes from the time you land) and your flight is leaving out of the last possible gate in Terminal F - you are almost certain to land at the furthest gate in Terminal B and will have to take a ridiculously long shuttle ride (after waiting in a very long line) to get to the next gate. (I'm looking at you, Philadelphia airport)
Do you know what else I know?
Pepper crusted filet mignon makes The Dude happy.
Potatoes that have been pre-boiled, smooshed (technical term) and then fried in duck fat until the skins are crispy makes me happy.
Lobster poached in butter makes everyone happy.
Now, The Dude and I aren't big into hearts and flowers and all that stuff to celebrate Valentine's Day - however, I do find it a perfectly acceptable excuse for the following: one splurge meal at home (my treat - to avoid going out on "the day") and one splurge meal out at a later date (his treat, of course).
This year, vanilla braised lobster tails played a starring role in our home cooked meal. After reading through the cooking instructions for the live lobster, I decided that I was totally fine with letting the grocer steam the lobsters for me and then pulling the tails to poach later at home. The step of clarifying the butter was a little time consuming - and if I ever made this again, I would pick up a tub of ghee at the grocer and skip that step. We enjoyed the poached lobster, although the vanilla bean was a little strange for both of us.
The lobster was joined by beef filet mignon, potatoes crisped in duck fat and roasted carrots. We had a lovely 2007 Brunello with the meal - I am totally kicking myself for not making note of the maker. Added bonus - we didn't have to fight the Saturday night V-Day crowds (ugh - who wants to do that?).
I have to share one anectdote on our "splurge" dinner out, the following night. I picked an Italian restaurant that I hadn't been to ("Italian" Italian - not "spaghetti and meatballs" Italian). In checking out the menu, we noticed that they had a chef's tasting menu. We talked to the waiter and he said that there wasn't a listed menu for this - the chef made whatever he wanted to for each course. We decided to give it a try (we had already ordered our wine, so the waiter made note of what was on our table and let the chef know).
While we were waiting, The Dude and I had a discussion about beef cheeks and whether or not he would be able to eat them (he said "couldn't do it"). We also discussed how they came up in one of our French Fridays dishes and how most people substituted because they couldn't get them. (You know where this is headed, don't you?) When the main course came out, it just happened to be (drum roll, please)...braised beef cheeks on saffron risotto.
French Fridays meets the "real world"...
I hope everyone is keeping warm (unless you are in SoCal - then stay cool).
This port participates in French Fridays with Dorie.