Last night, Kim and I made a lovely Victorian-era dish named “Soles in their Coffins.” It involves baking a potato, cutting a coffin-lid flap in it, scooping out the innards, and putting in some sauce, two rolled filets of sole, and some sauteed mushrooms and shrimp. It is then served with mashed potatoes made from what was scooped out. It was a bit bland, but has some great potential for future experimentation.
This morning, I dropped of my car to get wrenched on (nothing major, just the 60K mile service), wandered around Division, then met up with Brian C. at Tiny’s, where I am now. It is a lovely overcast day — not too cold and the only wetness was a bit of sprinkling earlier this morning.