The osso buco was coming along nicely when I began to prepare the salad. Annabel wrote that the secret to beets and fennel in a salad is to slice them very, very thinly with a mandoline. So I peeled a beet, as instructed, and sliced it almost paper thin. Then I tried to chew a piece. It was like trying to eat paper! I have seen those commercials for denture adhesive where some smiling person declares, "I can eat anything!" HA!! It simply ain't so, at least not for Mr. G and me. I cannot tell you how many times I have had to make a hasty exit from the dinner table because my bottom denture has decided to assert its right to freedom and tried to escape from my mouth. It makes dinner conversation nigh on impossible and causes those across from me to wish they'd never accepted the dinner invitation to begin with! And it doesn't matter what kind of adhesive I've used, or how recently I had the dentures relined- at some point, while eating some foods, they are going to become totally unbalanced, begin to rock, and attempt an escape. The thinly sliced raw beet had this effect, so I decided to abandon the raw beet and fennel salad and use them in a cooked dish in the next few days instead..
The osso buco was coming along nicely, but I decided to check on the beef shank after an hour. Good grief! It was mostly bone, sinew and gristle, with very little edible meat. I trimmed off the inedible parts and decided we needed more meat. I had a few meatballs left over from last night's meatballs in Moroccan tomato sauce, so tossed them in. The spinach saffron risotto was delicious, the osso buco caught Mr. G's fancy and he got seconds of both.
I experimented with an Asian pear in the pear and prune custard, which was a mistake. It wasn't all that bad, but next time I'll use Bartlett pears or something similar, I think. At least I've satisfied my curiosity about what Asian pears taste like, how they hold up in baking, etc.
It occurred to me as we were finishing supper that I hadn't taken any pics tonight. It's a good thing I'm not a serious food blogger! I did take some pics the other night as I prepared a meal of cod in olive tomato crust and skillet broccoli, but didn't post about that meal because my muse had gone on a walk-about. But if you're curious, as several people on facebook seemed to be, about what a cod loin is, or even if a cod can have loins, here are some pics of the ingredients prepped, processed into a paste, then used to coat the cod loins before they're placed under the broiler for a few minutes. That meal was quite tasty and I should have posted about it instead of complaining about an AWOL muse!