I used elements of both these. ignore the NYT picture - it definitely isn’t supposed to look like that.
I think two things were key: 1) using chicken broth I’d already simmered chicken in to cook this new chicken; and 2) using the fat from the chicken (which i just scraped from the top of the chicken broth once it was cold (i started this the day before) to fry the rice in (also added oil and a little butter since there wasn’t that much chicken fat.)
Next time I’d try just frying up some chicken skins on their own and use that to fry the rice.
I’ve started buying many of my personal care products and a few cleaning products from a newish company called Public Goods. It’s a subscription service, $59/year I believe, and then mostly reasonable prices for their goods. They are prompt in shipping and everything is well-packed and sealed in cardboard boxes. Shipping is free for orders over $25 and usually the order arrives in two days. The only purchase I haven’t really liked has been the dish soap. The botanicals, maybe lavender and lemongrass, tend to linger on hands and can be a bit distracting when eating something out-of-hand.
One of my favorite purchases was these reusable produce bags. I hate using plastic bags for multiple produce items, but feel bad giving the cashier unwieldy, hard-to-control rolling produce. These bags are probably a little heavier than plastic bags and so the purchase will be a little more by weight on a scale, but I often just dump the produce directly on the scale at the register if it’s not too much of a pain. They don’t keep the produce quite as fresh as plastic bags, but I just buy smaller quantities and shop more often.
Also, for Costco members, they often have $5 or so off their 18-piece Snapware glass storage containers. I think I may have three sets because my son and daughter-in-law and I are often trading leftovers and other goodies.
Gingery cauliflower soup this cold and wet evening. I may need to supplement later, the weather has made me very hungry!
I love the flexibility of this soup for flavor profile, ingredients, and even method. Tonight’s version was dairy-free, with creaminess from cashews and the cauliflower itself, and a slightly Asian bent with ginger and lemongrass.
Out of work at 3:00 p.m. as the snow started later than expected in my area. Took twice as long to get home, but it wasn’t bad. Just glad to be home before the worst of it.
Had some stuff to use up in the fridge: Broccoli, onion, garlic & herb cheese, and milk. So pulled a half b/s chicken breast (split lengthwise) from the freezer to defrost.
Broccoli, onion and cut up chicken sauteed and set aside.
Penne cooked and drained.
The remaining small amount of Pub cheese blended with heavy cream, Penzeys’ Tuscan Sunset dried herbs, parsley, and thyme, half a package of Knorr’s garlic and herb cheese and additional milk for a sauce.
Added the penne and broc/onion/chix mixture to the sauce and heated through.
Topped with grated Parm-Reg. Simple and tasty for a quick dinner. And gives me a work lunch.
I think I might have used as a guideline the Betty Crocker recipe the last time I made it . Of course I messed around with it . Came out great . One of the underlying dishes that are super tasty.
Such a snowy slushy freezing rain sleeting ick today! I really didn’t want the freezer soup options (that coconut milk veg curry or some tomatoey cabbage version) so I went with a very green salad meal.
I’m helpless again cornichons on sale, even if they’re not the best ones (aka from Maille) they’re still wonderful. Snacked on a surprising number of them while chopping…! Odds of this jar lasting more than 24-36hrs are very slim.
I decided to stop off at maison kayser on my way home (it’s entirely too close to my gym!) and picked up one of those olive buns i love. Was looking for the fennel raisin kind but none today.
I warmed it a bit, nice chewy crust and some chunks of olive
Very green salad with some broccoli leftover from lunch, a ton of cilantro, scallions, olives, same kimchi vinegrette and handful of those crunchy edamame
Freezer-pull dinner: Black-eyed peas made with smokey Cochon bacon, and Aidell’s Cajun-style Andouille sausages. Aidell’s are not usually my favorite but these were good and juicy, with a little heat. Slaw was veggies that needed using, with a vinaigrette of Unio Vermouth Wine Vinegar and EVOO. The vinegar, from Spain and new to me, was a nice surprise, sweet/tart, winey, fruity.
Beef braciole. Ready to be tied . Beef , s&p , red pepper flakes , chopped garlic , parsley , pecorino Romano, prosciutto. Ready to be pulled out of the gravy . And served. Sides will happen tomorrow .lol wine to drink .Cheers .
My neighbor growing up taught my Jewish mom how to make beef braciole in the early 1960’s. Mom would roll a hardboiled egg in the middle. My job was to pound the beef very thin, using a pot with a heavy bottom on a wooden board…
The bracioles were then tied up with butcher string, and as you did braise them in tomato sauce.
Cheers . 
