My first post here is fittingly about #food. #chemistswhocook. Dinner started with a roasted chicken soup with shiitake mushroom dumplings and coriander oil. Next course was pan seared scallops on pea and mint purée with salsa verde. Main course included beef Wellington ( slightly over in terms of doneness but still tender and delicious) and maple and cumin roasted carrots. Final course was tiramisu. All very delicious. Nightcap was a double dram of Glendronach 18 years. Happy New Year to all!
Eli Zysman-Colman
Lock
@chemguy_eli@mstdn.science
Dad, husband, prof @univofstandrews, co-founder of @Sol_OLED, lover of glowing things, aspiring gourmet and chef, views my own
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