Thought

by Mitchell

As often happens when I'm speaking on the phone with my sister Heidi, we talk about food.  It's just our thing.  And frankly it's probably one of the reasons I became a chef in my later life.  She's a much better and more creative cook than I am.  I'm always inspired by her ideas.  

We were talking on Sunday, which was a big birthday for her, and she was discussing her options for her birthday meal.  She lives in NYC and as you know they had a pretty big Nor'Easter up there over the weekend so venturing out of the apartment was, when I spoke to her, questionable.  But she had stocked up as she was instructed to do by the powers that be and was ready, if needed, to cook a veal chop with an arugula salad.  The salad is what perked up my ears.  Simply -- it's Baby Arugula, Shaved Parmesan, Super Thinly Sliced Red Onion.  She was going to do it with lemon and EVVO.  That just sort of stuck with me so I made something similar for dinner last night at home with Richie.  And because it was just SO good - simple and elegant, I made it again today for you.  I added some walnuts and you'll have it with our Basil Vinaigrette, but there you go... The story of culinary  inspiration for your Tuesday!

Also of note - I made some bone broth!  I  took a couple months off because it wasn't moving during the summer.  So we'll see how it does now with fall, in theory, here.  We'll see how it goes putting it out hot and having some quarts cold for you to purchase.  So if you've been Jonesing for MetroFresh Bone Broth, come in and get some so I have a reason to keep making it!  

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