I was on the train the other day and someone asked his friend, “What’s something most people think is old but really isn’t?”
I never fucking pay attention to people or their conversations on the subway but this one I wanted to hear.
Like I always thought Picasso was considered a classic painter not just because of his talent but like, because of the era he painted in.
Turns out dude only died in 1973.
Salvador Dali died in ’89.
What we call Germany today is younger than Brazil.
Google is only 17 years old.
A goddamn teenager.
It was one of those conversations where by the time I wanted to jump in, I was at my stop already.
So I leave and my phone goes off.
A text from a buddy of mine asking if I was going to go to this wedding.
A friend of mine from college is getting married in Upstate New York, the Sunday after Christmas and I’m thinking of skipping it.
Because is there a worse time for a wedding?
THE SUNDAY AFTER CHRISTMAS.
In Upstate NY at that.
Is there seriously a fucking worse time for a wedding?
Those circumstances alone are grounds for not going right?
And he can’t give me shit.
If he tries to give me shit, like going rah rah rah at me, I’m just going to look straight ahead and in a low voice go, “You got married on the Sunday after Christmas…”
And if he keeps talking, just keep saying, “You got MARRIED on the SUNDAY AFTER CHRISTMAS…”
Just keep talking over him, “Married – on the Sunday after Christmas….”
This is like my time off, between Christmas and New Years.
Where the fuck do you get off…?
How dare you.
Not going to a goddamn wedding.
The Sunday after Christmas?
It’s almost like you don’t want me to be there.
Duck Breast and Grilled Asparagus
What I Used
2 Duck Breasts. 2 handfuls of Asparagus. Olive Oil. Salt. Pepper.
What I Did
Pre-heat your grill or broiler.
Score the skin of the duck breast in a criss-cross fashion.
Just the skin, don’t actually cut into the meat.
Season both sides with salt and pepper and leave it like that while you prep the asparagus.
Place in broiler or on grill.
Cook, turning once, until the asparagus is lightly charred.
While the asparagus is cooking, heat a large saute pan or cast iron skillet over med-high heat.
Don’t put any oil in the pan, just heat it dry.
When hot, place the duck breast in it, skin side down.
The fat will immediately begin to render.
Reduce the flame to medium or med-low (depending on your stove) and let the duck cook, untouched, for about 7 mins or until the skin is seared and golden brown.
Turn over and cook the other side for about 3 mins.
The suggested temperature to serve duck breast is between medium and medium rare so when you flip it over – it doesn’t need to cook for much longer.
Remove from heat and set aside to rest.
Lay a few stems of the asparagus on a plate and place a duck breast on top.
Or thinly slice it up and serve in a pretty fashion around the asparagus.
This took a little less than 15 mins to make and was easily one of the best things I had all week.