HOME ON THE RANGE

Didn't have any time to write this weekend between getting my hair cut, dealing with a broken car window (thank you neighborhood miscreants), going bowling, hiking, watching the Descent, and playing Guitar Hero among things (I am a woman with diverse interests).
I managed to keep myself properly nourished though.
Some highlights:

• The huevos rancheros D made on Saturday morning, with minimal guidance and only two sacrificed tortillas (too much butter in the pan made 'em see through!). The oversized Thomas' English Muffins on the side were an added carb bonus.
• Sunday night we were gonna get our South Indian eats on at Dosa, but didn't want to wait 30-45 minutes (was it the Monday holiday or is that place still really popular?), so we ended up at Range, a worthy if not superior substitute. Of course I forgot the camera, because I'm new with photo shoots before I eat, but I'll get the system down soon enough. Their coffee-rubbed pork shoulder reminds me why pork products are my favorite food group. It comes out glistening the deepest most delicious brown I've ever seen. If pork can be pretty, and of course it can, this was one hell of a sexy pork shoulder. Jewelled swine. It disappeared pretty quick, and so did my roasted chicken, with hen of the woods mushroom and almond bread salad. The bread was oiled and tarted up with a subtly perfect meyer lemon vinaigrette. I would've licked the plate if nobody was looking, but it was crowded and I looked cute, so I never got the chance.
• Friday night I did some cooking, tapas style. The garlic shrimp was easy, and the leftover puddle of lemon juice, italian parsley, garlic and red pepper was the best part. Glad I got the baguette. I tweaked a scampi recipe...used white wine instead of vermouth, added red pepper flakes, you get the idea. I also tried a new cauliflower dish, which was a bit labor-intensive, but nice for a change from my patented cauliflower soup. Marinated mushrooms, italian parsley, and fried up parmesan-coated cauliflower bits...see the recipe in my new recipe section. I used fresh, not bagged cauliflower from the Farmers' Market, cuz it's in season and that's how I roll. I am very hip hop.