Venison and bar bits

What’s cooking:

 It's not so much what I'm cooking this time, but with spring slowly encroaching upon us, it seems like no better time to bust out the grill and get back to barbequing. Since Dad has to be a bit wearier about his fat intake, we’ve been focusing on some of the leaner cuts of beef, such as the old reliable tenderloin, as costly as it may be. We’ve also been experimenting a bit with venison medallions, as those are also surprisingly lean. Just as a heads up, though, lean meat, if kept as leftovers, tends to start tasting gamey pretty fast. My mom has also been preparing the red cabbage she usually saves for the holidays, and being able to taste it outside of Christmas dinner is an absolute pleasure indeed! 

Restaurant Retrospective:

Prior to the 2020 lockdown, Newtowne Grille was a famous dive near Porter Square and a popular watering hole for all those looking to catch a little diversion. The atmosphere was as comfortable as a bar can be, albeit a little unsanitary. And the food offered was both affordable and enjoyable. We became regulars there, and we soon became chums with the Algerian twins running the kitchen, who gave us slices of pizza on the house as gratitude for our patronage. We also had some other amusing experiences at the Grille, like when our waitress was absolutely buzzed and half asleep. Finally, they had something on their menu that seemed inconceivable in this day and age: tasty and affordable lobster rolls! I know, crazy! Unfortunately, it didn't seem like the business could keep its head above water when Covid hit. While the flagship location in Billerica, MA, is thriving, the Porter Square location now sits empty after a meager attempt to revamp the restaurant failed. What a shame.

For the Future:

I'm excited to announce that I'll be returning to the Cambridge School of Culinary Arts for a six-week course on Mediterranean cooking! I'm delighted in particular about this course as my father, as a part of his post-surgery rehab, was instructed to adhere to a “Mediterranean diet,” so I will no doubt be able to replace some of our less healthy options for things I can prepare and serve without a twinge of fear. This class will undoubtedly involve preparing dishes that substitute butter with something like EVO to produce a less fatty result, but we shall see exactly how it plays out!