We had a pub lunch so dinner will be later than usual. Chicken breasts are in a marinade of soy, lime juice & zest, garlic and ginger. It’ll all go in the oven. Rice & purple sprouting broccoli to accompany.
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Yes, I also just chuck the soft tofu in (sliced in huge chunks). I have also tried making Mapo Tofu using the harder type of tofu but somehow it’s not as nice. The Sichuanese must know best then, because all the Mapo I ate in Chengdu (and in Lhasa) was made with silken/soft tofu. From dirt cheap roadside/pavement-low stool-low-table places (where I often ate in near total darkness) to the more expensive Mapo “specialist” kind of restaurants… they were all wonderful and never quite exactly the same.
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TTrockwood, you could also make those green beens “Sichuan-y”. It’s one of the most popular Sichuan dishes.
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Good marinade. Might have to appropriate it for dinner tonight, if the Frankenchicken breast has defrosted by the time I get home. Or wait until tomorrow.
Himself is out for dinner so it’s a baked potato, chorizo, and salad, raspberries and yoghurt, glass of wine and a crime drama for me.
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These boobies are enormous! And a bit special.
There’s a farmer in Lancashire (two counties north of me) who raises chicken and ducks for the restaurant trade, right across the country. It’s a very successful business and it’s a common feature on restaurant menus to see “Goosnargh chicken” (the name of the village where the farm is).
So, it was with some surprise to see them on sale at a farmers market. I asked the guy and it turned out he was a driver for the farm, delivering to restaurants and had asked the boss if he could buy some product to sell retail. Boss had agreed. So, as far as I know, this is the only retail outlet for them.
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Off-topic but I love to make the Zuni chicken which calls for approx. a 3# bird. Almost impossible to find here even at WF. 4# is about as small as they come. I need to look for a local source and see if I can do better.
We leave for our annual Berlin trip on Sunday, so today & tomorrow will be busy with cleaning, sorting, packing, etc.
I’ll sit in with my bandmates at the local pub for a few tunes tonight followed by a poker game with friends. Normally, the pub = cheeborger club, but I think I’ll save my appetite for takeout/delivery at the game.
Tomorrow we’re getting together with a bunch of friends for a farewell dinner & drinks at the CBDTR, and then we’re off 
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You must be so excited… I’m excited For you.
WFD: ~ Good Old Fashioned Roast Chicken.
~ Baked potato with cultured butter and sour cream.
~ Escarole heart, radish, tomato salad.
Happy Week-End Y’All…!
Thanks! I actually looked at that one but was missing the fermented black beans and potato starch… I need to give it a try though since she’s an authority on it!
Yes, it’ll be great! And a few days in Barcelona at the end, where we will be perusing @mariacarmen’s fabulous hot list & I will eat my weight in jamón and assorted pintxos.
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WWFD - a fridge clean out. Leftover rice, leftover broccoli, and leftover green beans. Everything had butter, the rice had some lime zest mixed in. It filled me up. I’ll cook this weekend.
So while dinner was leftovers, there was wine in celebration, as today is my 5 year Houseiversary of me moving into my townhouse.
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Berlin , music , poker, drinks . La Dolce Vita , Lingua .
Tonight I made due with leftovers I had on hand. Fish salad I made the other day and unused vegetables that had to be used before I tossed them.
Made a dandy dinner that I wish I leftovers of.
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We were in Barcelona a couple of years ago (my first, not Bob’s). One great meal or dish or bite after another. Plus “copas de cava.” EVERY day 
You do know, of course, that your leftovers are every one else’s fabulous dinners.
You are too kind Cath.
I love making stuff off the cuff from what ever is available and repurposing what’s on hand. Sometimes better than the original usage. A very right brain exercise after a left brain day
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Nibbled on some fried chickpeas and had a pc of fancy toast with hazelnut hummus at a winebar with a friend. (Along with some lovely reisling)
I’ll rewarm leftover mapo tofu and green beans before long.
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After a long and pain filled week (torn calf muscle during tennis) there has been nothing for dinner to report since I can barely walk. Tonight, with some help from DH, I cooked! Empanadas from the freezer and sautéed shallots, zucchini, and corn seasoned with some jalapeño, mint, cilantro, and lemon juice.
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Ouch!!!
Glad you’re on the mend Robin. Dinner looks tasty
