I went French, will I ever go back?

I was served a bowl of vichyssoise two summers ago during summerlicious. The closest I had ever been to tasting chilled soup previous to that was pouring milk or fruit soda into the soups my Grandma made me everyday as a kid. Not surprisingly it didn't taste that well and I stopped soon after starting. The point is that chilled soup, is something different, away from the norm that I had associated with soups. I was able to share that experience when I made vichyssoise for my family last night. Even my sister had a bit, reluctantly.

There was nothing overly complicated with the preparation, but damn was there flavour. I let it sit in the fridge for two nights before serving, it really does get better with time.

*Big thanks to Jel, for providing me with a really amazing cookbook, I obtained the recipe to make this soup from it.

Week 3 and a very long bit

I had a couple of great sirloin steaks left over from our family dinner over the weekend. I decided on making some steak sandwiches for Auri and I on her day off. I sautéed some peppers and onions with some Portuguese bacon, along with the steak slices before piling it all on a nice slab of pita bread. I topped off the sandwich with a serious amount of blue cheese and mozzarella on top of tomatoes, and put it in the oven for a couple of minutes. My god was it good.