That snow sky paid off, for a few hours anyway. I hustled out to get a fire started so I could drink some coffee in the snow.
We ended up with about 4 inches. This measurement was after it had been raining/sleeting a bit. It would have been a ton of snow if we’d gotten 5 degrees colder.
That morning coffee was the only time I left the house. I spent the evening working on this miso-marinated flank steak stir fry. It was a tasty but I already know what changes I’m making for next time.
Beer-in-the-snow postscript, because beer and firepits are like “peas and carrots”, as Forrest would say.
Mr. Submarine is one of these old-style Richmond sandwich shops that fell under the radar when we became a “foodie town”. The dedicated customers never left but it looks like a place that time forgot (and almost ran over judging by the mangled tables in front).
Some of the tennis guys were hyping this place, and I had never been, so I gave it a run for lunch.
I went with the Club Sub and the Chicken Parm. I didn’t toast the Club, which might have been a mistake. Both subs were plenty big. The fries were fine. I’ll re-run the Club next time but toasted and I’ll see how the Steak and Cheese is.
4 ounces good-quality bourbon or your favorite rye whiskey
2 ounces Cointreau or other orange liqueur
1 ounce sweet vermouth
1 ounce freshly squeezed lemon juice
Brandied cherries or lemon peel for garnish
This recipe makes two cocktails. Everything in a shaker and strained into a rocks glass. The tart/sweet balance is well done. I would have this again.