Bleuets Partout

Bonjour! C'est moi, Laura Lee.

It looks like I’m next in line, so I get the honor of blogging about the blueberry extravaganza at Mom Wendy’s house (the procreator of our very own Lance Nubs Larson). Hourra!

Nubs went on a blueberry tangent and invited some pretty rad peoples to join the feast…

Including myself 

 Hi! That's me!

Mikey!

Gen, Jen, or Jenn. Either way, she's awesome!

Lance and Katy! She blooged this one as well Hello! Hello! Hello! You click this here! (after you read mine of course)

Lance started us with a crispy bruschetta with roasted red peppers in balsamic and thyme topped with a blueberry balsamic reduction. Some had goat cheese sprinkled others (me) opted out. Yeah, I'm one of those people.

For the main course we had pan seared pork medallions topped with a blueberry demi along with smoked corn and potato hash and wilted spinach.

Plating...

Looks delicious? Yes. Yes it was. No salt needed ;).

Dessert was a keylime pie topped with... you guessed it! BLUEBERRIES!

I am not a keylime pie fan, but I thoroughly enjoyed this one. Dispite its crust, uh, retardation, it was magnifique!

See these two feuding over the prettier crust?

Mojos No. 4 Urban BBQ and Whiskey Bar

Hey ya'll its nubs here.

So this week we went to Mojos(this was my choice obivously I mean whiskey ar how could i say no??) It was very good. We started the night off right with 2 shot of  Jeffersons Very Small Batch.(Its a burbon i found it to sweet and smooth)

That's it above in case  you got lost I know I tend to lose people in my rambles or randomnessness(it's a real word I made it up.)

After that we ordered Fried pickles and Fried green tomatoes both accompanied with redneck sauce( ranch) don't judge me I love fried foods and ranch dressing I was kinda raised on it!

My bad on that photo we were hungry we def ate before the photo also don't judge there plastic looking plates the blow all the corporate  chain BBQ's out of the water!!

So that was apps After our apps i'm not sure how but we had shifted our table and ourselves into the aisle  to which our waiter asked if we needed a bigger table( we laughed alot still no idea how or why we shifted)

Anyways then we got entrees I had beef brisket very tender and moist I was happy I also had smoked corn and mashed potatoes its BBQ it was a must!

 Miss Ruara had the pulled pork shoulder with black eyed peas and some french fries and let me tell you those are some mighty fine black eyed peas

Somewhere during dinner we had shot of Bulleit Rye It is one of my favorites  which why im not sure why I take a photo probably because I drank it to quickly we will go with that lol.

After we had dinner my mother called she was on the same side of town and wanted to have desert or something So we headed back down the street to orsay  to meet her and maggie miss raura and I had oysters and ale for dessert along sorry I dont have photos of orsay this go round either sorry but the oysters were tastey we had Beau Soleil's (http://www.oysterguide.com/maps/new-brunswick/beausoleil/) My and maggie ate escargot and a croque madame. then we all shared a cheese plate.

all in all made for a fine evening

thanks for reading love Nubs

 almost forgot A WALL OF WHISKEY I WAS IN HEAVEN !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Nubs Chicken Piccata

Why did the chicken haul ass across the road?

Because Laura was trying to use a mallet.

The menu consists of: (the obviously stated in the above title) Chicken Piccata with roasted potatoes and sautéed asparagus

I guess the chicken was thin enough, still, I insisted on pounding the bejesus out of the thin chicken fillet anyway. It appeased me. I did learn that it is best to wrap the chicken in plastic wrap before going to town with the mallet.

Yep. We were cooking. No. Edit: Lance was cooking. I chopped the parsley. Yet, another lesson from Professor Nubster: you can sharpen knifes on ceramic mugs. Super handy!!!

Where was I? Oh yes, backtrack… cooking at The Stein house! Plenty of breakables, but we made it through with minimal damage…

How did we begin? I mean, aside from the precision parsley chopping and chicken breast mutilation. I believe there was blanching involved with fresh asparagus, as opposed to canned asparagus, which is strangely preferred by our adorable friend Gen who was accompanying us for dinner that particular evening. Potatoes came prepped with seasoning and done before hand by Lance (he is so useful), just had to pop them into the oven.

Onions check. Capers check. Cheap white wine check. Lemon semi-check. Good save on Gen’s part.

Asparagus sautéed. Butter. Everything is better with butter. Can never have enough butter. BUTTA!

Don’t ask me for the recipe. I don’t know, I swear I turned around and there was this...

Yesssss. Excellent.

You can't see them, but the roasted potatoes are nestled right underneath the chicken.

Big up to Nubs. He's got mad skills yo.

Bruccis Pizza

Nubs here to tell you its PIZZA TIME WOOOOOOOOOOOOOO!!!!!(well it was about a month ago)


This maybe short and quick this is the last place we went to before deciding to blog and miss Ruara is working on last nights dinner(with pictures and such I know finally right exciting).

Alright, so we went to Bruccis let me tell you it was an adventure. Neither of us had been before nor are we familiar with that side of town.Needless to say we got lost even with mapquest don't judge me. Well after about 45 minutes of driving around we found it. It was definitely worth the drive It was 1$ beer night or something similar the place was packed we got a table and ordered  a with pesto proscuitto and tomato yum!



and please note don`t use mapquest for direction to Ponte Vedra it lies


(also sorry for not being clever and as witty as normal in this post i apologize =P  I still love you all)

Orsay

Orsay, Orsay, what can I say?

Hello dear friend, let’s go to Orsay!

What do you say?

Out past the river, where the yuppies drink wine.

Into Avondale, that’s where we’ll dine.

On to Park Street, for a dinner divine.

A table for two and a feast  so fine.

Good company, good food that’s all we need.

A Raura, a Nubs and two stomachs to feed.

Taco Bell? Mickey Dee?

NO SIR!

It’s Orsay for me!

The one with mohawk and the other with the bob.

They’d eat all day as if it were a job.

I’d eat all day and turn into a blob.

What will you have, my Laura, my dear?

Escargot? That’s a snail I fear!

It comes with a shell and you must remove it I hear.

With surgical tools and a tiny fork I fear.

Slithered and slathered with garlic and butter.

It’s a mollusk (we Googled) and don’t get much better.

What you got?

Sir Lance-a-lot?

Is that cat food?

NO!

That’s steak tartare!

Cat food it isn’t!

Not cat food by far!

You eat it with a crostini.

And it is quite good.

Don’t it feed to a cat.

It’s human food.

Entrées are next on the table I see.

A chicken for you and a duck for me.

That’s a Roasted Black Hog Chicken, you see,

along with truffled mashed potatoes and spring veggie.

And Maple Leaf Farm Duck Breast,

over lentils and parsnip puree at its best.

Room for desert? Why yes indeed!

Vanilla Bean Crème Brulee. That’s what I need.

And what’s this? A tasty surprise!

Is that a fancy S’more?  I can’t believe my eyes!

Orsay, Orsay. I do say. We enjoyed Orsay.

Tasting Room

Hey guys, it's Nubs here to tell you about the tasting. Eekkk!!






So yea, this is the first restraunt Ruara and I went to together and, well, a long time before we even contemplated a blog. So bare with me!




Alrighty then, it went down like this. Raura called me said she had a day off, wanted to see if  I would like to go eat in St Augustine. I, of course, said yes or you would not be reading this you silly rabbits =P. We were gonna go to the White Lion  until my chef said hey, Mr. Lance Larson check it out. I used to work across the street at a place called The Tasting Room, you should go there instead. So we did.








Raura and I met up that day and headed to St Aug. Let me tell you it was quite an adventure, which was the reason we decided to have many more. Of the many topics of discussion, one was winning the lottery and building two Nerf -style castles and to epic battles. Each castle was equipped with water-balloon cannons, Nerf Trebuchets (yet to be commissioned by Nerf but I am working on it in my head I think) and, other things like Crossbows. You know average, conversation right??






Anyway,  we got to the tasting room and sat outside it was a really nice day so we win.com the website.

You  see that air-conditioner? That's the "REALLY, REALLY tiny kitchen".

What did we eat? Well, some Patatas Bravas - Fried Potato Wedges with Rosemary Sea Salt and Spicy Aioli, Carne Frita ~ Crispy Fried Pork with Sweet and Sour Pineapple Glaze. We also had some Kumomotos Mignonette, as per Matthieu the chef's suggestion. He came out to say hi because my chef called him and said we were coming. He is a lively french man. Lol. Every time he brought food that we enjoyed, he would dance. It was awesome. The kumomotos were amazing.  Matthieu brought us some shrimp dumplings with a thai peanut sauce which was also very tasty...Ooooooo. And I had wine too, I almost forgot. If my memory serves me right Laura had a glass of Reisling and I had a a glass of a Tempernillo blend.






Then we adventured home for more convo on Nerf castles. Haha.