I’d like to know more about that carrot and ginger dressing for the broccolini. Can you share a recipe? It looks gorgeous!
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Here’s how I made it:
2 medium carrots, peeled and chopped
2 large scallions, white parts only, chopped
2 T. raisins
1/2 c. cider vinegar
1/2 c. mayo
1 T. chopped fresh ginger root
1 t. Dijon mustard
1/2 t. kosher salt
1/4 t. finely ground black pepper
After blitzing it thoroughly in a blender, I strained it. That was a chore. I made to note to try steaming or roasting the carrot and ginger next time to make that job a little easier.
Alternatively, skip the straining and have a more rustic dressing.
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Too bad re the pizza. You could’ve called it Matzoh pizza and said you intended it to be flat!
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Those are so tempting shrimp! All looks great, actually.
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Last night was my Prohibition lecture/mocktail pairing that I been talking about. Each drink incorporated a homemade ingredient by one of the park rangers using items from the location. As no alcohol is allowed, we used Lyre’s* non-alcoholic London Dry. After the talk, I prepared The Bee’s Knees (using spruce pinecone syrup instead of honey), Gin and Jam (rose petal jam), and Lavender Champagne (sparkling cider with lavender simple syrup). Here’s one shot of me:
There were various snacks such as pretzels, nuts, olives, and someone made homemade cheese balls. Overall a success. And I even got to meet the granddaughter of one of the big time bootleggers from our area.
Dinner afterwards was pub grub at a nearby bar. Some friends joined us.
*Gotta say I was not a fan. It absolutely does not taste like gin whatsoever. When mixed with other ingredients it was fine but not gin-like. Given the price, it’s a letdown. No juniper notes at all, which I thought would be easy to achieve. I’m glad a product like this exists so those who cannot have alcohol can drink something interesting but buyer beware.
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what a fun event, sounds like!
presumably there was real alcohol at the Pub…! 
a just reward.
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Indeed there was!
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Quick, easy, simple, great flavors.
Rana’s 5 cheese tortellini cooked and tossed into a sauce of sauteed cherry tomatoes (until they popped), white wine, feta cheese, and fresh torn basil, with a very light sprinkle of Parm-Reg on top. Wine alongside.
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Ok, how do you think it would be after tossing in a small handful of dried juniper berries into the bottle for a week/couple of weeks/month?
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I have wondered about this. Your lecture sounds very interesting!
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Tonight’s dinner was fettucine with homemade marinara sauce with spring mix on the side. I was too hangry to take a picture but there may be a repeat on Saturday night 
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I really don’t know. It was so far removed from gin. Quinine was one of the ingredients which was odd. This was supposed to be a London Dry Gin not a G & T in a bottle. On its own, very strange aftertaste and coating on the tongue.
Like I said, when mixed with, say, lemon juice and honey for a Bee’s Knees it was fine because it was hidden.
I know my drinks. I’ve bartended occasionally for a friend who does catering. Not to toot my own horn, but people love my drinks. No one raved about any of them last night! LOL!
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Applewood and rosemary smoked lamb kebabs on the grill. Homemade pita wraps, tzatziki and hummus. Greek salad with olives and feta.
Deets for the lamb marinade on the kebab thread.
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Another yummy snacky dinner by the BF, getting rid of some leftovers. and his “pate”! made with chicken, the chicken fat, a little mayo, pickle relish, and salt. So good.
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Rainbow Beef from the Myers & Chang Cookbook (restaurant in Boston) with sirloin flap meat, different peppers, scallions and onion with a sauce made from soy sauce, oyster sauce, chile-fermented black beans and roasted sesame oil - served over rice
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No pictures. Late evening with a ho hum mood . Of course there was wine . Two new breakthroughs. Those anchovies I had posted last night fried two ways . They were good. But I wanted to find out how they were uncooked.
Cleaned them . Pulling out the backbone . Tossed into a vinaigrette of lemon , olive oil , salt , a splash of red wine vinegar. Game changer. I’ll never cook them again. Well maybe if I toss them in a pasta sauce.
Second two egg omelette. I’ve heard about this Boursin cooking cream . Picked some up . Topped my omelette with it . It was sweet without the tang of sour cream . A deal changer . Cheers.
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Bucatini with littlenecks in Lahey’s tomato / pizza sauce leftover from my pizza disaster a few nights ago. This dish took all of 15 minutes to put together - although I took a leisurely time soaking the clams all afternoon and they were grit-free.
Tomato/cuke/red romaine/corn cut off the cob salad and the rest of the shrimp for more shrimp cocktail (not pictured).
It made me happy that nearly everything we ate last night was locally-produced, except for the olive oil, the corn (I think from NJ), pasta was handmade at a local shop but I’m not sure where the flour is sourced from, and the wine (although B did also have a local beer). Growing season is short but glorious in New England.
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