nor is it mine, like, AT ALL, so if i can do this, anyone can!
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I definitely feel fancy eating fancy bread, and particularly homemade fancy bread! Couldn’t agree more.
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Spent the day learning about yet another facet of a new accounting cloud software package my company is going to start using, and the working on formulating a Return To Work plan with my CFO to ensure employees are safe whenever Massachusetts opens back up for businesses.
Dinner had to be easy. So it was campanelle pasta with broccoli, bacon and roasted garlic cream sauce. I decided the broccoli was veg enough. So no salad.
It’s Thursday. I’ve almost made it through another week. So you can be damn sure there were several glasses of wine. And I enjoyed a throwback to 1986 of a local award winning show, “Chronicle”, that featured Ireland, with the original hosts, Peter Meheghan and Mary Richardson. I didn’t show up in MA until 1989, but I still smile internally when I hear their voices. A gentler time.
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I like!
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Sichuan-esque stir-fry with ground beef, celery, red bell pepper, mushrooms, and zucchini over steamed rice. Smashed radish salad on the side (plumb out of cucumbers - desperate times).
Supernatural brownies for dessert.
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Stress induced carb loading tonight. Calzones with four cheeses, salami, pepperoni and caramelized onions, in 3-day fermented pizza dough (wild yeast/sourdough/levain). Tomato sauce for dipping was made from 6-in-1 brand tomatoes, which I discovered are the secret to most good pizzerias’ sauces - they really do make an excellent sauce with just a little garlic added.
Not pictured: tater tots. Because…carbs.
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During a pandemic, all bets are off. Eat, drink and enjoy life and with abandonment. Maybe your last chance at pleasure
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What are the odds of that @Sasha? How serendipitous, so many coincidences in my life too, makes me wonder about the unknowns in the way the universe works…
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Love your new dishes @gcaggiano! Agree, time to ditch that Corelle, great product it is.
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Nice plates, I can’t wait to see your wonderful meals on them. Enjoy
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We made the nearly hour-long round trip for takeout from Sichuan Cottage in Marlboro NJ. We haven’t had Chinese food in well over a month since almost all of the good takeout spots by us are closed. I got my usual beef with roasted chilis in hot chili oil. It was melt-in-your-mouth tender and the sauce was thicker than normal (it is usually soup-like). Maybe the extra time sitting in the car ride allowed it to settle but it was better than ever. A masterpiece. BF had General Tso’s Chicken and we shared the famous wontons in hot oil and boneless spare ribs. The quality tonight overall was the same, if not BETTER, as dining in house.
And one to show off the new plates:
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Buffalo Chicken Wings. I like blue cheese but not blue cheese dressing so I just sprinkle the cheese on the wings.
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I’m going to flog that sourdough for all its worth. WFB was an egg with a couple of crusty corners of it, with TPSTOB. Dinner was BLATs with pepper bacon, iceberg lettuce, a miracle avocado, on lightly toasted SD. Salad was from a leftover take-out meal last week.
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Still trying to make lean meat we can all swallow. This reverse search method for pork tenderloin from Cooks illustrated seemed promising a d turned out alright!
Yet more sugar snap pea salad, this time with asparagus
A those first, amazing strawberries!
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I approve of this volume of cheese.
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Roast chicken and cauliflower and fortuitously my neighbor asked if I wanted some cilantro lime jalapeño sauce made fresh from her garden.
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One of my favorite meals tonight.
The black cod / sablefish I had marinated a few days ago in Saikyo miso a la nobu was ready to cook.
This fish is easily one of the best payoffs of flavor to effort - just some patience required. Luckily WF sent us more than I ordered, so we have another full meal’s worth now marinated, vacuum packed, and frozen.
Accompaniments were warm snow pea salad, tomato and avocado salad, seared maitake mushrooms, and rice.
Kids had homemade sushi - our rice game is improving.
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