After the "tour de bar" yesterday I was very unmotivated to spend anytime in the Florida heat. Instead I decided to get some work done and stuffed a veal breast. Since we are on the boat and all the meals are eaten outside I don't want to take an already rich protein and make it richer. Cooked down fennel, shallot, garlic and buzzed it with coriander, fennel seed, parsley, dill, chervil, tarragon, lemon zest and marcona almonds. Broke the breast down into 3 pieces and cooking it overnight at 140 for 10 hours, or my required amount of sleep. Hopefully won't wake up to any more boat fires.
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