thank you!
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Look what I came home to! BF made bulgogi with all the fixings. My kimchi, store-bought pickled ginger & furikake, but the rest was all him. All so good.
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Another taco recipe from Guerrilla Tacos, shrimp and chorizo tacos, but with store brought tomatillo salsa. Easy and good.
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I’ve only made the sweet potato tacos and the shrimp and chorizo tacos so far, and they were both good. I liked the narrative too, actually read through the whole thing.
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I liked last night’s shrimp and asparagus stir fry with black bean sauce so much that I replicated the dish tonight, but with chicken and zucchini. The habaneros used tonight were not as spicy but still delicious.
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Great book - everything we tried so far was outstanding. If I remember correctly we had cauliflower tacos, chicken adobo taco, chicken taco, wild boar taco
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Met up with a buddy from Gainesville at our favorite beer garden for a few brews last night, then hit up a new Georgian place upon his request in the bougiest / most touristy area in our hood. Place was hopping, but we managed to snag a table outside fairly quickly. Communication with the wait staff was …. weird. Our Georgian waiter seemed to insist on speaking English with us, despite our consistently replying in German.
Anywhos. We split the eggplant rolls with walnut sauce (good, but the version I made years ago for a cookout was much better, if a major PITA & gone in mere seconds), the “assorti” plate with stuffed grape leaves, very good pickled cukes, very good shredded chicken salad, boring (to me, the other two loved it) fried polenta, some eggplant salad that was also very good, and a skrompshiss walnut paste.
The main events were khachapuris, although the skewers of grilled meats brought to the neighboring tables created some serial food envy for me.
Our buddy got the lamb khachapuri, we got the traditional egg & cheese open-faced khachapuri. Mixed up the egg yolk into the cheese before I took the pic. And boy, was there cheese!
The wine recommendation was just ok. We like orange wines, but this had an odd, piney flavor reminiscent of retsina. The second bottle, another Rkatsiteli, was slightly better, but also not great.
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Thank you! Your tacos look delicious.
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Thank you. I will add these to my list of things to try.
Your tacos look beautiful.
Question: I think of tacos as food to be eaten by hand -fold the tacos with filling and bite. Your filling looked very generous and would fall out if folded and bitten. How do you eat your tacos?
With napkins available 
.These were kind of juicy too.
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Well, it obviously works, so why give up a good thing? 
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Tonight’s dinner was a salmon ramen bowl made with vegetable stock seasoned with garlic, ginger and scallions. The salmon steak was cooking in the oven while the stock was simmering and the udon noodles were boiling. Bok choy was added to the broth during the last couple of minutes of simmering. At serving time I placed the noodles at the bottom of a bowl, added the broth, then added the steamed bok choy, a Thai bird’s eye chili, some bean sprouts for crunch then a salmon steak. The recipe calls for using a salmon fillet however there were no small fillets available at the store I went to so a salmon steak it is.
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BBQ pork sliders on brioche, vinegar red cabbage slaw with garden dill and chives, pickled red onions, baked beans, sweet potato chips, and COTC. Many margaritas and churros out. We’re camping outside Charleston.
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Fridge clean-out. Roast chicken breast, spinach and sun-dried tomatoes in a parmesan-cream sauce over pasta. Served with a drizzle of just-made basil pesto and more parm.
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Our friends from back home got in yesterday, so we welcomed them with a tapas meal & ample amounts of wine 
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Dinner tonight is ChalkStream trout patties that came with this month’s seafood subscription box (Wulf’s Fish) with braised bok choy in clam broth, runny fried egg and jasmine rice.
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Woke up to the radio alarm I use playing a usual Thursday bit. Brain said “What are they doing? It’s only Wednesday!”
Ummm… 
Long day, so a relatively easy meal with a tiny clean out of the fridge and freezer.
A sweet Italian sausage, squozen.
1 small head of broccoli, cut into small florets.
About 4 oz. of cremini mushrooms, thickly sliced.
A half cup of mushroom cream sauce I had marked for chicken. Yup, that’ll work for a pasta dish.
One-third of a package of trottole (spinning top) pasta.
Sploosh of wine, some half-and-half, and some sour cream, with a healthy pinch of dried thyme.
Pasta cooked.
Sausage, sautéed and removed.
Mushrooms sauteed, broccoli added, thyme added, then the sausage added back in.
Added a sploosh of wine, then the defrosted mushroom cream sauce, half-and-half and sour cream. Let it cook down a bit, and spooned it over the trottole pasta.
Wine on the side, and it was very good.
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