Quick late afternoon snack with a few cheeses, salami, and a glass of wine to hold us over until a late dinner reservation at a really cool pub/diner. DH had pot roast, brother had ribs, and my sis and I shard some spinach, brussel sprouts, and mac and cheese. After dinner we headed out to see The Rise Of The Jack-O-Lantern display. It was really amazing to see all the pumpkin displays. 
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We had what we call ‘tacos.’ Probably they are small, non-folded burritos on corn tortillas. AKA tacos. Had some pastor seasoned pork from our Latino market, rice, whole black beans, avocado, cheese and salsa. We have some version of this A LOT. Quick and good.
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WFD: >> Sticky Soy Roast Chicken. Instead of roasting a whole chicken we’re using 4 whole chicken legs. There’s a blitzed glaze that’s ladled over the chicken before and during the roasting: oyster and soy sauces, brown sugar, chopped garlic, chopped red onion. This gives the chicken a tempting, lustrous brown sheen that calls attention to the enticing aroma and flavor. Chinese garlic chili paste is served along side as a condiment. We last made this dish on 10 Jan 14. I’m hoping it’s as luscious as I remember.
Roasted Delicata Squash Wedges. Drizzled with olive oil, seasoned with TJ’s 21 SS, 425F/30-ish.
Steamed Green Beans.
Steamed Jasmine Rice.
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Cupboard was a little bare last night. Did have bolognase sauce and flou tortillas in the freezer and some cheese so made quesadillas.
Tonight was chicken and kale curry with rice. A friend came over with her kids earlier in the day and brought some of her excellent homemade brownies. Had those we didn’t scoff with tinned pears and some yoghurt.
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Yes, Gio & CindyJ, I find her video demonstrations plus written recipes on her blog to be very clear and easy to duplicate. I’m certainly eating better since I found Hot Thai Kitchen.
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Many thinks, RMS. I’ve added the site to my Feedly.
Had a nice but unmemorable meal at a Sicilian BYOB last night, followed by cocktails at Franklin Mortgage.
Tonight, one last hurrah at Vernick before it’s back to reality '-(
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Tonight I seared a piece of tuna belly that I had cut from a loin cut a couple of days ago. I cut the wedge in half and glued them together with meat glue to make a round more even shapped piece. 
Severed with braised lentils and kale
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That bean and spinach dish sounds delicious! And easy/quick enough to manage while exhausted and hungry…
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Made cream of fresh chanterelle mushroom soup for dinner… 
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Not a lot of actual cooking happening here lately, but i managed to make some stuffed peppers yesterday (red peppers with a lentil veggie quinoa mix and quick tomato sauce), and had one of those last night with salad and wine. The rest of the peppers went to the freezer for the not distant future.
Tonight i made a new to me soup with carrots, coconut milk, lots of ginger, and cauliflower from a thread on that other site, it came out great and super flavorful. I had a bowl of that with a thick slice of pumpernickel toast (carrots need pumpernickel and soup needs toast). Extras stashed in the freezer.
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I got a big tip from Julian Child years ago. Cut the peppers in half stem to tip. You get a lot more stuffing.
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rwc, that looks wonderful! did you use actual cream? (i make a creamy corn soup without cream in the summer, is why i’m wondering.)
those look so succulent!
A very good, old school Italian butcher shop’s meat sauce and meatballs were purchased, as well as some fresh capellini from a local deli. On the butcher’s instructions, i fried the meatballs in a good amount of oil, added a can of Strianese tomatoes and a parm regg rind to the sauce (the latter was my addition). I made eggplant caponata, loosely based on smittenkitchen’s recipe, and doctored up some cauli from last week - just kinda quick pickling it (for a couple days) with red wine vinegar, salt, and olive oil, served chilled.
I’ve loved everything I’ve bought from that butcher (Little City Market in North Beach, San Francisco).
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Dinner last night was beef stew. Actually did the browning of meat, sweating of vegetables, and one hour of oven baking the night before, and then finished it in the oven after lunch. Huge quantity of the stuff, so the magic freezer a new deposit.
Night before we grilled the last of the lamb loin chops for a celebratory family dinner. This year’s animal will be ready for pickup soon. It is important to have places to put this year’s animal. While rummaging around in the freezer I discovered tons of shoulder chops! Will need to pull out my Indian cookbooks and get to work.
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Last night, inspired by browsing through my Pepperplate files, I made Chicken Valdostana. I lightly floured some thinly sliced chicken breasts, sautéed them for a couple of minutes on each side in butter and removed them from the pan. I added a half pound (maybe more) of sliced crimini and shitake mushrooms to the pan and sautéed them until they started to brown. I added 3/4 cup of Madeira to the pan (dry white wine works well, too) and simmered until the liquid reduced a bit. I added 3/4 cup of chicken stock to the pan along with a handful of chopped parsley and let that reduce a bit. I topped each piece of cooked chicken with a slice of imported prosciutto and a slice of Fontina and put them back into the pan over low heat, covered the pan and let the sauce simmer until the chicken was heated and the cheese was melted.
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Yes mariacarmen, actual heavy cream! I love the Low Carb High Fat Ketogenic lifestyle :-). Down 40 lbs…
I was reading this and just about to ask if you’re familiar with Little City. Aren’t they terrific? We can easily fill a small cooler with their things when visiting.
Pork rib tips from the Latino market. We put in a roasting pan, drizzle with oo, s&p, covered tightly with foil and roast at 400 for an hour plus til tender. Then when ready to eat, they get basted with an Asian-y sauce that Bob ‘creates’ and thrown on the grill til warm and brown. Crash hot potatoes and salad. Easy and good.
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