More cooking!

So it's been a few weeks, and the cooking continues. I've learned a few things along the way:

1. Tarragon tastes like licorice. Who knew?
2. Topping stew with sour cream is always a good idea.
3. You can still dry out salmon by poaching it.
   
4. Scallops are really hard to make.

So we've made baked pork chops, hungarian beef stew, poached salmon, and seared-ish scallops. All were pretty good. But really, why are scallops so hard to make? I use plenty of very hot oil, but they stick to the pan, and they don't really sear. And they make a mess. And they burned my finger.

But, damn them, they're so tasty.