I can’t define it. But I know when to recognize Food Porn. 
Awesome pic! Awesome plating!
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We made a late lunch of Italian sausage, red pepper, and mushroom pizza on half ww crust. Dinner will probably be random pickings
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Just about the easiest appetizer or small plate entree you can whip up. Toasted pita bread topped with ricotta, extra virgin olive oil, honey, and lots of black pepper. You can use any kind of bread and customize to make this your own. This was a fridge/pantry dive for me, to see what I could make with things I had on hand that were probably going to be wasted and thrown out soon.
Main course is a Costco rotisserie chicken that I’m very much not looking forward to LOL and cauliflower risotto.
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Listening to Andrew Cuomo talk about Queens this morning got me jonesing for a trip to Jackson Heights and our favorite Indian buffet. 
So, I pulled out my copy of 660 Curries and found a recipe I had made and liked once before, followed my notes to reduce the amount of fennel seeds and add heat, and volià:
Chicken in mint almond yogurt sauce, with an improvised side of sauteed red cabbage with turmeric, lime, cumin and mustard seeds. Scratched the itch for sure. I hope all of the wonderful restaurants out there are surviving on takeout and delivery. Things seem pretty grim on the takeout front here in Westchester.
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Somehow, at my advanced age of 61.5yo, I stayed up untill 3:30 a.m. reading. I rarely did that shit when I was in my 20s when I was out drinking and partying with my friends, much less my 60s.
I chalk it up to old age and the stupeyheaded COVID-19 virus and Stay-at-Home policies screwing with my usual weekend routine. Pfffftttt…
ANYWAY…pizza seems to be on the minds of several of my food friends tonight.
I did a kinda-sorta take on that: sweet Italian sausage and roasted broccoli calzone with Pomi tomato sauce, dried herbs, mozzarella, with Parm-Reg sprinkled on top, using a half bag of pizza dough from the freezer for the 2 calzones. And it was quite good.
Yup. Wine. Like you’d expect anything less on a weekend from me?
Desset will be some Girl Scout Thin Mints that have been hibernating in my deep freeze for more months than I’m willing to reveal. No loss whatsoever in flavah-flav.
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We had sensational takeout from Il Nido in Marlboro Township, NJ. It was well worth the 2 hour round trip from North Jersey. There was a ton of food, and enough to last us the weekend. The menu is at the end. We ordered the family meal which is the entire right side of the menu. We really enjoyed our first soft shell crab of the season which had a nice spicy arrabbiata sauce. It all went great with an outstanding 2011 Chateauneuf Du Pape.
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I love 660 Curries. It is one of my go-to books when I need Indian food. I cook from it often
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I always love your meals . With a bottle of wine .
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Thank you fellow wine lover 
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Always innovative with beautiful plating . Curry butter on lamb . Genius . Homemade " rice a aroni ."
Reminds me of the Spanish Fideua without the seafood.
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That looks fantastic! What crust recipe do you like for half WW?
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@LindaWhit - As a librarian and compulsive reader, I have to ask what you were reading that kept you up so late?! I might need to add it to my new Kindle which I’m not wild about, but it’s better than having nothing to read (a fate worse than whatever)!
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Dinner Friday night: leftover lamb and orzo with a salad and wine.
Cool and rainy today, so pizza night. Homegrown tomatoes, made into a spicy sauce & canned, combo pizza with Italian sausage, mushrooms, peppers. And our version of a famous pizza around here, called the fearless. Sauce, bacon, pepperoncini, sliced fresh garlic, jalapeños, green olives. Both delicious & enough for lunch tomorrow. Red wine again.
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It was my first time using this food-processor recipe - I just subbed half whole wheat flour for the white. I spread the whole recipe out in a half sheet pan and baked at 550°F.
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I did end up making dinner for myself after all, but DH had a sandwich. I sauteed green cabbage with garlic and bacon, and cooked it together in the IP with spaghetti chittara, bay leaves, fresh rosemary, and chicken broth. I stirred in some seasoned white beans after it was done. Topped with Parm Regg, it was pretty good.
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Those pork ribs have a beautiful char on them.
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Collard greens (long simmered with onions, bacon, red pepper flakes, and honey) and some chicken breast tenders. Hit the spot. Started watching the Global Citizen concert thing but that just resulted in a lot of tears. Stay safe y’all.
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those ribs are really gorgeous.
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