Just a quick recipe post, which reflects my hectic work schedule for the past couple weeks. Not a lot of time to cook…darnit. Hooray for the upcoming 3-day weekend. This quick and easy fish taco recipe comes together in a flash.
I’m such a simpleton griller. Never in a million years did I think I’d be typing these words “I grilled the tri-tip roast on low over indirect heat for 60 minutes until internal temperature reached 135 degrees, and then finished with a reverse sear.”
Icon and legend Julia Child would have been 100 years old today. I remember as a child my mom and me watching her pioneering show The French Chef on our black and white television. Even as a young girl I was completely entertained by listening to her warbling voice, watching her wrestle a raw chicken or large fish, gasping when she practically cut her finger off or even dumping whole plates of food in the trash if she wasn’t pleased.
And the stars must have been aligned just right, because after deciding on a recipe, the next morning I ran across this bin of these beautiful clouds of Colorado grown cauliflower at the Farmer’s Market.