Sunday, January 31. Tenderloin And Hollandaise. I need to get out of this habit of working at my desk all day on Sundays, before it turns me into an old man. But one thing leads to another. A reader asked me for list of the 100 Best New Orleans Restaurant dishes I did about a year and a half ago. When I finally found it, I thought it would be a good idea to convert it into my new web format. When I tried, I realized it would be much easier to work with if I turned it into a database, which would be easier to revise. Four hours later, I was well along in the project, but only half finished. That's where the time goes. Building a web site is a bottomless pit for time.
Meanwhile, the Marys decided that we should cook dinner here today, since the second of two marinated, peppered, seared beef tenderloins we'd received for Christmas was still in the refrigerator. I grilled it to the girls' overdoneness preferences, and made some hollandaise to go with the broccoli that Mary Ann was oversteaming (she likes it that way). I made the hollandaise with two egg yolks and the strained juice of an entire small lemon. The lemony taste was just what I wanted with the broccoli, and it wasn't bad on the steak, either. Lemon is more versatile than most people imagine.
The girls brought back potatoes, but were too hungry to wait for baked or mashed. So we did fries again. But who ever gets tired of thin-cut, fresh-cut potatoes right out of the fryer? The only problem is eating too many of them. Which is inevitable.
