Yesterday, we had to get rid of two thing. A chicken coop and a 25 foot Winnebago Itasca. Luckily, my friends and I tend to be quite advanced in our methods of creative demolition, and naturally a heavy static object and a heavier moving object make the perfect couple.
Taking the new D7000 (post coming) out for a test drive, Val and I stopped by Phipps Conservatory. During this last long haul of winter, nothing feels better than getting to take your coat off and wander around “outside”. I regret not taking advantage of my free admission during my CMU years more often. It would have been very easy to bring my text books and study there instead of a frigid, barren dorm room.
After our Sushi Night Extravaganza, we were left with a leftover tuna steak. Since we didn’t want such a fresh cut of fish to go to waste, this is what I made.
Ingredients (for 4 tuna steaks):
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon ground black pepper
- 4 (4 ounce) tuna steaks
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate (or pan). Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
I dropped a picture here of when I chose to remove the steaks from the griddle. Since tuna steaks cook like actual steaks, its generally safe and tasty to leave some pink in the middle.
Skivvy is back from Alabama, Valerie is in town, Mom just got a brand new sushi kit, I am taking Japanese classes – all of these factors provide plenty of reason to through a Japanese party.
And so, after an expensive stroll through the Strip District, dawning my robe, and putting on the koto music, we took a crack at rolling our own sushi. The rolls started off a bit… messy (likely, the Sake was involved), but after we got in to our swing, we learned that it wasn’t too difficult. Special thanks to Bober and Father Bober for lending us the rice cooker. Apparently, sushi is all about getting the rice just perfect.
Val and I enjoyed the open house and “Hot Jam” evening at the Pittsburgh Glass Center last weekend.
We had the chance to watch the blowers create a glass replica of the Lombardi Trophy in honor of Super Bowl XLV. We also got to browse some of the exhibits (pictured below) and munch on some goodies. I’ve taken classes at the PGC before, and Val is currently taking a glass blowing class. It is a great environment for networking, creativity, and getting a chance to do something different.
As a treat for Valerie’s birthday last weekend, I surprised her with a Couple’s Night cooking class at Gaynor’s School of Cooking in Station Square (or is it South Side? not really sure… in between I suppose).
The menu for the evening was: