Well, my man managed to incinerate the Greek chicken boobs. Skin had to be tossed, meat was dry. 
On a positive note, the FM tomato, pickled onion and feta salad I threw together after my shift was delish.
It’s our anniversary today, which I will be celebrating by working again tonight. I’ve bought fixins for Thai beef salad, so I’ll be curious how it’ll turn out. Cuz I ain’t making it 
Spaghetti Carbonara last night.
Tonight I’m grilling marinated sirloin steak, some zucchini, mixed cherry tomatoes, and red pepper. Serving them with boiled new potatoes tossed with a bit of butter, olive oil, S&P.
Marinade is typical- soy sauce, worcestershire, olive oil, garlic, red wine vinegar, dijon.
Happy Anniversary
How was the Mexican restaurant in Dunsmuir?
Was home a little early. Wifey was a little late.
Sooooo…, I sliced carrots, celery, shallots, cut lemongrass into sections and pulled some seafood stock from the freezer. Stock made from fish carcasses, shrimp shells and innards. Reduced the stock a little with the lemongrass until I could taste the lemongrass then added guchujang and water as needed to bring it up to volume until wifey got home.
Had some salmon in the freezer which I had thawing and ready to go
Just before pulling it all together I added the other aromatics to the stock and seared the salmon with some guchuchang smeared on top. tossed in some green soba noodles to the broth until just barely done then strained it all out and tossed the lemongrass in the trash. Topped the broth off with green onion tops from the garden
Added the stock and aromatics to a bowl with the noodles and fish and it was show time
It was good . More or less like the ones we have here in Santa Cruz . I ordered chile relleno with cheese enchilada rice and beans . The corn tortillas were fresh and house made . I would defiantly eat there again , but wouldn’t run back to . Still my favorite food in the area is at the Dunsmuir brewery .
Past few days have been a blllluuurrrr of working long intense days back to back… Home late again tonight, and pulled together some semi homemade korean-ish lettuce wraps.
They took exactly one glass of wine to make 
We had korean delivery last night and i had brought home the little sides my weird picky coworker didn’t want and my leftover bibimbap rice that had a nice seasoning to it.
Lettuce wraps got some of the rewarmed rice, some quick pickled veggies, sesame bean sprouts, seaweed salad, smoked tofu i had at home, and not really sure what exactly broccoli thing with sesame. The wraps were mix and match ingredients , i dribbled some soy or sesame oil on a few. Surprisingly tasty !
dayum. lucky wife!
happy belated!
quick dinner on Monday night - i’d marinated chicken thighs overnight in a Thai-ish vein, sauteed, then sauteed fresh corn, added in the marinade, coconut milk, roasted toms, and served with jasmine rice. the thai-ish sauce was DELISH. nuoc cham-ish salad on the side. rice and leftover sauce for lunch the next day.
Tues. the BF used the pesto i made Sunday night with rigatoni and chicken, and some tomatoes and shrooms. piece of crisped up chicken skin for each.
Wed. we went out for sushi (ok, not the best, but good for a cheapo dinner.)
Tonight, still having coconut cream left over, i made a fresh green curry paste (well, i made it last night) and cooked it and added the milk to it, then seared chunks of pork shoulder, and let the whole thing cook overnight in the slow cooker. absolutely FAB, even though i oversalted the meat just a tad. i’ll be making that curry paste again.
BF’s salad of all the bits and bobs in the crisper, plus some juicy, sweet chunks of canary melon, were made delicious with his dressing of sweet chili sauce, lime, rice wine vinegar, and pepper. both dishes had a good amount of heat.
not sure what’s up for tomorrow yet, as i was supposed to meet a friend for happy hour who flaked…
Bellissima cibo Maria .
grazie!
Very creative fusion of Korean and SE Asian! I would have never thought to meld lemongrass and gochujang (2 of my favorite flavors) in one dish.
Certainly not traditional but it works. The gochujang has such complex flavors. I love it
After a waste of time meeting which resulted in a very late arrival home, and then finding the wine bar we went to closed (no idea why), we settled on take out from an Israeli place. Falafel plate for me and chicken shawarma plate for DH. Tons of veggie salads, hummus, peppers, fried eggplant, fries, and sauces were all tossed in. I really dislike eggplant, but it looked so good. I asked the lovely lady helping us if she would just put a single slice with my plate so I could sample. She proceed to fill up a whole container, while explaining, “I’m Israeli, you can’t ask me to give you one piece.” She was so funny and the food was great.
Well, my man redeemed himself: the yam nuah was downright perfect. Great balance of sour, salty & spicy (thx to 5 bird chile peppers in there!) and just a touch of sweetness. Sirloin was cooked perfectly med-rare as well.
Maybe I’ll keep him another 14 years after all
Ouch! I love spice, but I think 5 peppers between two salads would leave me wounded. 
The salad looks delicious and I think I have found tonight’s dinner inspiration. Thanks.
Yum! One of my summer faves!
It was the perfect amount of heat. Eyebrow and head sweat inducing.
Let’s see. Working again in a couple of hours, so I nuked the remaining ear of corn upon returning from my lazy afternoon at the pool. Polished off some gigantes in tomato sauce my man had purchased @Wegmans. Then tried his blue cheese dip for a bunch of dudes coming over for early evening drinks: needed s&p, but was otherwise really good.
That was perhaps the latest “breakfast” I’ve had in recent memory.
The dudes will either go out for more drinks & dinner, or order in. Either way, I’ll meet up with them after work and so I’ll just let myself be surprised. Already shivering with antici…
-pation.
Happy weekend, y’all.
