Well, it happened.
I am officially working from home for (at least) the next 2 weeks. And what did I say in my last post? I said that if I were working from home, I’d be enjoying some Bloody Marys.
Here’s a recipe that I tried weeks ago, but that doesn’t mean I won’t try it later today! 
Do you think that the amount of pleasure grows exponentially with the number of speeds of the blender???
I used the “smoothie” setting.
Review:
The resulting head/fluff on this thing was super-cool and added an odd, yet fun consistency. However, I did miss full-on ice chunks.
I also found this recipe interesting because it was all lime no lemon. So it was very tart.I also inadvertently put in way more tabasco than the recipe called for—like, 3 times as much.
Takeaway: This Bloody Mary was fluffy, tart, and spicy!
4/5 on the Tomato Scale
So, what are you up to? Are you working from home? Taking care of your kids? Or are you still out and about doing whatever it is you do?
I have just resigned myself to the fact that I am going to be trapped here doing a whole lotta nothing. On Friday Mr. Sauce and I went up to Philly because we had made the plans to do so (and we had a non-refundable hotel room).
Well, I’m just going to say that if my last meal out was the one I had in Philly, then I’m a-ok! I splurged (extra-splurged) and ordered the Omakase with the beverage pairing at Morimoto.
For those who don’t know, omakase is basically “chef’s choice.” Morimoto is the restaurant of Masahara Morimoto, who you may remember as one of the Iron Chefs from the original Japanese version of Iron Chef:
In college I was a HUGE fan of the original, which was on late-nights on Food Network before it became the Food Network as we now know it (you know, a network that features people like me).
This is the view from the upstairs bar–which was completely empty because: coronavirus.
Onto the food. Now, we got the beverage pairing, which means that there was an alcoholic bevy with each course–so sorry if I don’t remember everything!
The first course was boss. Tuna tartare with roe and crispy shallots. It was paired with champagne.
This was a ceviche of some sort of white fish, that I can’t remember. But it was really tasty. It was paired with a very, very, very light white that had a mineral finish.
This is the sashimi course. It was gorgeous and so yummy. I ended up eating the garnishes. Sake.
This black cod was so delicious I started eating it before I even took a picture. The sauce was miso-based but was sweet. The fish was firm, the skin was delicately crispy…I don’t know what to say, but it was stellar.
This scallop was topped with black truffle. I think that it was in a dashi broth. The scallop was seared to perfection. Gordon Ramsey would approve.
This is the kobe beef on top of a potato (I think it was a potato). It was paired with a red wine. It was cooked beautifully, however this was the most basic of the dishes. It tasted like many dishes I had before.
Dessert was an apple cake. It reminded me of carrot cake.
Tartare and black cod were the standouts. When everyone is allowed to go out again, if you’re in Philly stop by. They do have a happy hour menu.
So that’s that!
Now this was the case yesterday when I last looked at this, but….Question: what the hell is going on with WV??? Country roads, take me home… to a place where apparently no one interacts with each other and no one travels internationally.
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