Friday, March 21, 2014
FFWD Scallop and Onion Tartes Fines
I'm writing this from the airplane. I was supposed to be in Bryan, Texas (sister city to College Station, the home of Texas A&M, for those who aren't up on their Texas geography) overnight for a work trip. It's my first night away from Charlotte and I already wasn't very happy about it. Last night we boarded the regional jet to take us from College Station to Dallas, but stopped after taxiing down the runway. The pilot came on the intercom and told us that the plane's second engine was broken, and apparently you can't fly (or at least you can't take-off) with only one engine. To make a long story somewhat shorter, we ended up having to wait for four hours in the gate-area until the next plane arrived, I missed my connection, had to spend the night in the airport hotel (at least it was a Grand Hyatt!) and am now anxiously counting the (3 more) hours until I get home to see Charlotte. The whole experience was pretty surreal. College Station is such a small airport that our original flight (at 6:15) was supposed to be the last flight out for the night. That meant that TSA was headed home about the time that we found out our plane was broken. Those of us who decided to wait for the next flight were locked in the gate-area, because once we exited security we wouldn't be able to get back in. The gate area had nothing but one, single-person restroom, and a vending machine. Nowhere to buy magazines, and no food of any kind. At least our very nice flight crew ordered in Little Caesar's for all of us!
After the week I've had, Paul seriously deserves the husband of the year award. Not only has he taken care of Charlotte all by himself for the past two nights, but he made these tarts as well. On Monday I had a million things to take care of before leaving, wanted to spend as much time as possible with Charlotte, and had a work call scheduled from 7-8 PM (ugggh). With some supervision/instruction on my part, Paul made these tartes along with a kale and wild rice gratin. He also took the photos for the blog post, with much more patience than I ever manage. He may have skipped making the salad I was planning on serving with the meal, and the scallops may not look anything like a petal or a flower or a pinwheel, but I'm certainly not complaining. My first comment after making these was that they're good but, seriously, what wouldn't taste good on puff pastry? Paul really loved these, he thought the scallops were perfectly cooked, so maybe I'll make them again to repay him sometime.
P.S. When this posts I'll probably still be catching up on reading everyone's posts from last week. I'm sorry! I'm looking forward to seeing what everyone thought of the hens.