My big outlay in Las Vegas was not at the craps table. It was this Shun 8" chef knife. Now that I own this incredible tool, I don't know why I waited so long. I promise to wash and dry it immediately and return it to its case after each use.
In case you are wondering, this is what a dozen grapefruit sliced into supremes looks like...This knife makes kitchen scut-work a delight. Made me not think twice about buying another 15 lb. bag of Texas grapefruit (the $4.98 price tag helped too).
I am also not above using a super low-tech method to mix salad dressing. No blender to clean, and instant storage...
Tahini Yogurt Dressing
1/4 cup tahini
3 scallions, white and green parts sliced thinly (and joyfully if you own a new chef knife)
1/4 cup Greek yogurt
1/4 cup lime juice
2 TBS rice wine vinegar
2 TBS neutral salad oil
salt/pepper to taste
Shake it like a Polaroid picture. I tossed with spinach, roasted butternut squash (roasted with curry powder/Chinese 5 spice), chopped cilantro and dried cherries. We also had some jerk chicken. A good friend brought a package of jerk seasoning back from Jamaica--polluting her suitcase with its pungent aroma, she knew I would love it.
I applied the seasoning to bone-in chicken breasts and refrigerated for 6 hours, then baked in oven at 375F until done (~40 min). Spicy and delicious.
Then I felt like a jerk for accidently leaving two breasts out overnight--grrrr! Luckily the $1/lb chicken special is ongoing at HEB this week, and Jana brought me the Costco bag of seasoning.