It is gray here with occasionally more intense shades of black and white thrown in. It's as if someone pulled the plug on the color vat and now they're all empty. The sun has disappeared, and if past history is any indication, we won't be seeing much of it again until sometime in April 2010.
Gray upon grey upon gray. The entire state of Michigan is one big blob of gray. Clouds everywhere, no rain, no snow, just clouds. Throw in the auto industry, the housing market and the Michigan football teams and you have one massive ocean of indifference and ennui.
Michigan, Michgan State and the Lions all play this weekend and in all likelihood all three will be obliterated. Come Monday morning, sports radio and the newspapers will reach a tepid fever pitch calling for coaches' heads. But the outrage will pass, crushed by an endless blanket of clouds.
Sigh! is the new state fight song.
Well, I got one last grilling in before the Sun ran away and hid. But the truth is even today's sauce recipe is a bit bland and lifeless. Mustard Cream Sauce is a very simple, very fast sauce that was supposed to spice up grilled steak. Well not exactly. It would have been great on a sandwich instead of mayo or maybe on a piece of fish but it didn't have enough spine to stand up to beef. I kicked up the ratios quite a bit, so try and enjoy...
inspired by Donna Hay Magazine but kicked up by Crabby
1/4 cup beef broth
1/4 cup dry white wine
1 TBSP Dijon mustard
1/3 cup sour cream
Combine the stock, wine and mustard in a saucepan and bring to a boil. Turn down the heat and simmer for two minutes. Remove from the heat and stir in the sour cream.
Spoon over grilled or roasted meat.
Wow, even the recipe is boring. This recipe needs to be tweaked to your personal mustardy-hotness preferences. It has decent if forgettable flavor.
Sigh, until next time, remember you can do it, you can cook.