A little about myself... I grew up in Ohio and thought I wanted to be in the Navy/Marine Corp. Got a ROTC scholarship and went to UCLA. I dropped out of that, not because of ROTC but because of UCLA being in LA...
I worked for six months before deciding to go back to school thinking I wanted to go into Business. Not enough thought. Go to UK for stuff. Played video games instead. Go back to Hocking but this time for Culinary Arts. I eventually get bored with every class repeating itself (the instructors even say you don't learn much after the first year...) and working full time at a hole in the wall (yet somehow decent for Athens, Ohio standards) restaurant when my bride gets a job offer in the same town her parents moved to a few years before.
I am now in the middle of nowhere far from most things culinary or with flavor. Sure Madison has its highlights and their little hidden gems of flavor and class, places that don't just serve meat and potatoes or have more than three beer choice and even a few places where wine means something other than Sutter's Home.
I want to talk about how I get by with my champagne tastes on the Michelob Golden Light options.
Take tonight's dinner. It started out with home made mayonnaise and grilled chicken breasts but puree a couple roasted red peppers with shallot, white wine, salt and pepper with the mayo and you get rouille. Spread that on your chicken breast and put it on a fresh bun from the grocery and my sandwich is no longer a bland run of the mill chicken breast.
I have some caramel apples cooling on the counter. Hopefully they are worth the effort I put into them and also something worthy to post about. Maybe with some pictures.
Not tonight's dinner but Mike says I need some food porn with gourmet in the title.