Let no one call me a slacker when it comes to food.
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It’s hard work, but someone’s gotta do it 
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Those scallops are not going to eat themselves!
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Right? If you ever need a helping hand (or mouth), holla. I might even do it for free.
PS: On second reading, I’m not sure about this reply taken out of context 
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What people do with their filthy minds is not my business.
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Inspired by an idea in the Sahadi cookbook, last night I made a berbere-spiced salad of butterbeans, sungold and grape tomatoes, sweet onion, celery, banana pepper, parsley, and preserved lemon. Served on a bed of similarly dressed arugula. Potatoes were tosses in olive oil, berbere, and preserved lemon and roasted to go with. I didn’t use the berbere recipe in the Sahadi book, but rather made a hybrid of Bryant Terry’s recipe and the one in Mourad. Like the harissa blend from a few nights ago, I included some citric acid, which gives it a tang and means you can toss it with oil and not need any other acid. That way I can get a salad with tang but not a lot of liquid dressing pooling on the plate. Also great for roasting when you don’t want to add moisture.
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That salad! It looks so flavorful and satisfying as a meal in itself.
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Monday night’s veggie plate was eggplant baked in tomato sauce (leftover), potato salad dressed with olive oil and lemon juice, and corn on the cob.
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I order cooked food. Since I’m a vegan, it’s easier that way than cooking on my own. Today it’s like this.
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a maangchi recipe - yay!
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Dinner tonight is Poul Nan Sos (Haitian Chicken in Sauce) with mushroom rice pilaf via Food and Wine Magazine by Gregory Gourdet. This was hearty, but not in a way that makes you feel weighed down. We liked this a lot! Leftovers for dinner for the next couple nights, too.
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That looks amazing!
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But you have many more options when cooking for yourself
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Thank you! I just did a little write up for it over in the Cuisine of the Quarter thread too 
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Home late. I’m not fond of 10+ hour days.
I had picked up some ground lamb at Wegmans last weekend, so that made for an easy burger. Mixed some of the meat with ground sumac, dried mint and s/p and pan-fried in butter.
I schmeared some leftover tzaziki sauce on the bottom of a lightly toasted Brioche bun, then the burger, some excellent feta, some mixed lettuce leaves, top bun.
Potato chips alongside, because I couldn’t be arsed to do anything more.
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Last night (of 6) in the country, No days under high 90s. Looking forward to fog tomorrow,
Chilis rellenos, fresh tomato sauce, crema; scorched zucchini, hot sauce, and of course more crema.
Like the Italian cookie, “ugly but good”.
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It’s Taco Tuesday. Chicken thigh, seasoned with oregano, cumin, s&p, Hatch chile, onion, garlic, simmered in a little chicken broth, avocado, lime crema, cilantro. Muy caliente. Pinquetto beans. Margarita.
We had lightening, thunder, rain Saturday night/Sunday. Drizzly yesterday. The earth smells fresh and clean today.
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Filet of wagyu beef on the grill. Hearts of romaine from the garden with sourdough croutons and homemade Caesar dressing.
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Pan seared Barramundi with roasted Brussels sprouts and salad was what’s on the menu tonight
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WFD tonight was Kinoko Gohan (Mushroom Rice). I added salmon so technically I guess it was Takikomi Gohan. .
Fresh shiitake mushrooms from Chinatown last week, finally using up the sushi rice I’ve had stocked for ages, but had to run out to buy salmon because I was wrong about there being a piece in the freezer
This was very flavorful.
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