Well, might I ask what you expected to see out of a Torquay hotel bedroom window? Sydney Opera House, perhaps?

D and I are doing our Christmas tonight, as it's hard for us to both be off on the same day, especially during the holidays. Apparently I've gone a little crazy for the past two years so I'm supposed to keep it low key this year. I got a couple things for him and told him I'd make dinner--this delicious spread from an older Fine Cooking involving oysters, pork shoulder roast and a pasta dish with caviar.

I went to Central Market last night and oh holy jesus. I think I spent more at last night's visit than ever before (in one go, anyway). I had to get a different cut of pork but it was still hella pricey (I mean, it's eight pounds) and the caviar was a little more than I expected but at the same time, fuck it. I got Royal Transmontanus Caviar. Yes, it's this brand. No, was not as pricey as on this site. They did have a different type of caviar at CM for $440 for 30g, and it wasn't even beluga. I did not get that one, either. I laughed at the man and he said the beluga would have been more.



My caviar!

The pork has a cranberry marinade, seen here...



And then adorning said pork...



On a bed on onions... (It was supposed to be pork shoulder roast but they were out and center cut loin had to be substituted instead. Whatever, right?)



MEAT, I TELL YOU!




Oh, and a brief interlude to mention our tree, Niles Firguson. He's a Fraser Fir, so we thought it only appropriate.



and the lights are out!



I also prepped the pasta-egg-caviar dish. It uses parpadelle pasta and poached eggs. I had never made poached eggs. It was sooooo cool.



I could make these all the time. Not sure if I'll like eating them, but whatever. I have to store them in cold water til tonight (below, though you can't really see the water). The yolks should be a little runny so they mix with the butter on the pasta.



And there will be caramel cake for dessert. Made the sauce (which is also used in the batter)...



Tasty batter.



And the (hopefully) finished product. It had to cook THIRTY MINUTES LONGER than the recipe suggested. WTF.



And the sauce waits.



It's break time. AKA, lunch time. With which I'm going to watch Through a Glass Darkly, which I don't think I've ever seen. What? I heard it was a really upbeat Christmas movie, is it not?