(post, Kim Carlson)
Last night Todd and Becky came to dinner. Todd designed Culinate, and Becky has written extensively for the site, but because they live in Rhode Island, we don't see them often enough. It was a good time. We kept the menu simple: grilled Copper River salmon; grilled asparagus; homemade baguettes; green salad with avocados; and Mark Bittmans' Fresh Strawberries With Almond Crème Anglaise. We drank rosé (from Penner-Ash; yum). Todd and Becky watched as I made the crème anglaise, stirring 3/4 cup toasted almonds with milk, cream, sugar, and egg yolks, over medium heat until it thickened. Then I strained the cream off the almonds. "I hate to toss these almonds," I said, "but I really like the sound of the infused cream." Then Becky had a brilliant idea. "Save them for oatmeal," she said. Which of course we did. And I can report, post-breakfast, that they were awesome. In fact, while the strawberries were sublime, the almond-topped oatmeal was more rave-worthy: the tastiest breakfast I've had in awhile.