New Stuff...September is here

Where to begin? I dunno...first is the discovery of our beautiful grandchild Kaylee's FB page. How fun, corss generalional communications, what a treat. They are so much more technologically able than us old farts that they communicate in this way like we used to with IMing and emails. Who even remembers snail mail? When was the last time you bought a stamp to mail a letter to someone dear and not so near? So she friended (a new verb) us and we are now on her list of friends.
____
Today I baked a loaf of bread without sugar as an ingredient. It's a first. Usually the 3 cups of bread flour have 2 Tablespoons of some sugar, molassus to assist the yeast in it's work. Today there was none of this. The result rose normally and browned nicely as well. The aroma was that of nuts and caramel. I'll let it set a few hours and try it and report back.

___
I asked last night at the Cast Iron Grill and Bar to get a kitchen tour today. The chef, Anthony set a date for today at 2pm and I was there with bells on! A beautiful slab of what was going to be corned beef was being prepared at the time so I kept out of the way and watched as Anthony drew his razor sharp (I mean it!) blade along the underside of the silverskin and peeled it away bit by bit. Then came another slab prepared the same way, then pierced to allow the seasoning to penetrate thoroughly. The it was wrapped in plastic and put aside to marinate for a while.
We discussed many elements of his kitchen as well as recipes and methods. He has worked in many restaurants after culinary school and worked as a sous chef with Bobby Flay in the past as well. He possessed a very kindly and knowledgeable attitude with this chef-wanna-be-but-will-never-be answering my cooking questions one after the other. It was a very impressive visit and as I left I said "You are our restaurant now!" and meant it.