A little work and then a little bit of cooking
Life is good. Seriously. Sometimes a man has to stop for a minute and look around. Recognize the terrain around him for what it is, and fully appreciate the good things.
Last week I worked on a job with some wonderful people. In my business, crews come and go. They whisk into town, spread around some money and are gone without another word. That is fine. Sometimes though you are able to make friends. A quick rapport is struck between professionals of like mind. The job becomes that much more enjoyable.
I took a few photos.
(r to l) Per, Ariel, Michelle, Carrie, Lesley, Laura, me, Bill, Randy, and Eric. John of course is taking the photo.
A good attitude is contagious. John is ever the optimist.
Carrie and Michele mugging for the camera in the Alpenglow.
Eric and Bill have had their job stolen by all this amazing light.
On the last morning of shooting we ended up at the toe of the Knik Glacier. Like I said before, life is good.
No matter how much fun a job is, they are almost always exhausting. We worked from before sunrise to well after sunset. With a shoot window straddling the Autumnal Equinox, that meant at least 14-15 hour days. So when the job was finished, I was looking to relax and spend a little time finding my center in the kitchen.
I purchased some beef bones for a recipe that I will blog on later. They looked so good that I had to pull out a couple to use for a little snack while I used the rest for stock. Roasted bone marrow is one of those recipes that I have been wanting to try for some time. While looking around I came across this recipe from My Madison Bistro.
I did what I could to duplicate her efforts given my time and ingredient limitations. Mine were soaked in 3 changes of saltwater over about 4 hours. I also didn’t have any ancho chile powder so I used toasted New Mexico Red chiles ground up in the spice grinder. The rinsed bones were dried and then topped with salt, pepper, chile powder, and brown sugar.
Roast in a pre-heated 425F oven for about 15-20 minutes. I eyeballed these a few times and pulled out before the sugar went black.
I like the color the chile powder and the caramelized sugar give to the normally bland grey bone marrow. Didn’t have any baquette so I toasted up some 7 grain. It really is that simple.
The sweet/spicy combination is outstanding. That mixes with a rich buttery saltiness that only dead cow can produce. If you ever have access to marrow bones, you have to try this. I can’t help but point out that this is a 3 star caliber appetizer with less than 4 ingredients ( not counting s&p ). Not all gourmet food is complicated.