Spicy glazed Pacific cod, braised kale, roasted beets, a fennel & pickled onion slaw, and a grapefruit-avocado-mint salsa. P.S. I don’t recommend getting serrano juice in your eye. It burns just a teensy bit.
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Been there, done that, with capsaicin cream this week. Twice. Both eyes.
I have plate envy.
I’m going to sniffle into the chicken soup I had to make for myself while sick.
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Owie! I was so grateful that I always have a supply of artificial tears on hand. I should probably just buy a bottle of saline for times like this - wasn’t the first and won’t be the last.
Chicken soup in this humidity? Are you sure you aren’t still sick?
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I am still sick! Sick, and pathetic online yesterday buying a chicken, dill and having to make my own soup. I feel crummy, didn’t even shower and dress til 4 p.m. Sweats, natch.
I’m keeping it cool and dry in here. Our new ductless AC has a nifty "dry"cycle that cools if needed, but dehumidifies the whole house, cooiing if needed, too. I hate humidity. Damp sheets in bed, NO BUENO!
Ah, the “no shower no dress cold” - BTDT 
Don’t feel bad, SS (sorry, that abbreviation doesn’t sit so well with me - why didn’t ya go with mcf, anyways?), happens to the best of us.
Stay cool, stay warm, get healthy. And eat whatever the funk you feel like.
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Sooooooo glad to see you, Mr. H!!!
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The BF cooked tonight, going Korean, upon my nudging (“you could use up all the scallions we have lying about in a korean pancake… and then put on egg on some rice, with that kimchi we still have… hmmm?”) Bulgogi-ish carne asada (marinated in ginger, garlic, soy, a little sriracha, rice wine vinegar, brown sugar), jasmine rice, el huevo, quick-pickled daikon and carrots, his daikon kimchi (that quite brown stuff in the upper left of the dish, which we finally found out was caused because we hadn’t stored our korean chili flakes properly, in the freezer; doesn’t affect the taste, just the color), some store-bought kimchi i had leftover from a friend’s party, and his lovely korean pancake. He got an incredible KBBQ sear on that meat. Yowza, as lingua would say.
Can i just say how HAPPY i am to see so many of you here, from the old WFD?
Feels like we were lost for awhile (although lingua provided, and continues to provide, warm and tasty shelter on FB) but now we’re found.
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Gio, if you have one of those big Asian markets nearby (and in the Boston area, I would imagine there are many!), you CAN buy Chinese rice wine that is NOT “cooking wine.” I also get Kong Yen mirin that is NOT salted as a cooking Mirin, and has to be kept in the fridge after opening. My Asian markets allow me to make fabulous things and look, Ma, NO yuckies in my food! '-).
Is it just me, or are some bugs on the site? I intended this in response to Gio’s lament about Vhinese cooking wine, not to KC’s lychee cousin! But as long as I’m there, “Dried,” KC? Really? '-)
Helped my jeweler friend again and stayed over for the night Had a nice happy hour with wine and ball throwing for the dog at the lake. Later we had takeout bbq - chopped pork, collards, mac n cheese and a very nice slaw - and watched the sun set over the lake. A very enjoyable day!
I think we can finish up our projects in a few more hours tomorrow which should leave her in good stead. Been nice working together again and catching up. We spent many years together on the road doing shows so we slip back into a good flow quite easily. Then an hours drive and back home. No idea what will be for dinner. Maybe an asparagus/shallot quiche?
The rain continues after teasing us with a few hours of glimpses of the sky. We are going to be totally screwed if Hurricane Joaquin reaches this area before we’ve had a chance for 6+ days of rain to be absorbed. Best take a look at my storm supplies.
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I love bean sprouts too, Caroline, but I buy them raw either at a pan-Asian market in the next town or in a pinch at Whole Foods. I’ve been known to eat them raw as well… but I don’t tip the tops and tails, unlike some Other folks I know.
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Thanks for that information, Caroline. At the Asian market where we shop there is no salt free Chinese rice wine, however, and our local liquor stores don’t carry it either. We do have mirin though.
Bought a beautiful chuck roast yesterday for beef stew ~ planned for Sunday dinner after Church. Will grind a small portion this afternoon for Hamburgers for supper tonight. Maybe some fries…Maybe some chips. Whatever. I want go to bed hungry tonight.
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That badada looks faboski!
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Last night was a birthday feast at the CBDTR (= cocktail bar down the road) with 12 of my closest friends - lots of delicious Sichuan food and two Vesper cocktails for yours truly.
As for today - while it’s not Friday, there just might be a cheeborger club in my future. One of my favorite bands is playing in town, and we need to get some grub before the show.
So excited 
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Alas, no cheeborger club after all. Our buddy made a rez at different place, but they have a mighty fine burger, too.
Crisis averted.
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WFD: > Tuscan Minestrone Casa Mia
Onions, garlic, celery, fat scallions pretending they’re leeks, carrots, potatoes, tomatoes, chicken broth, bay leaves, basil, thyme, marjoram, zucchini, Summer squash, cabbage, cannellini, L/O pork tenderloin, small bit of L/O tomato sauce, olive oil, S & P.
Grated Parmigiana over each serving. Accompanied by grilled focaccio.
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Thanks, I am still a miserable wretch, all cough, nothing moving. SS!, Eek. Well, it could be abbreviated as StS… I don’t have a doberman.
Ugh, that sucks. Sorry to hear 
& hope you feel better soon!
My cold was another mild one - all that clean living, surely.
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Yesterday my fish share from the F/V Foxy Lady was hake. Now hake to me is not able to carry off a leading role but does well in an ensemble cast. I bought some amazing potatoes (just-dug) from the little farm where I pick up my fish, swung by WF for some fish stock and heavy cream and got to work. Bacon made, onions sautéed in bacon grease, lovely potatoes cubed up and simmered in fish stock, S&P and a few sprigs of thyme, heavy cream added, and finally my cubed-up hake stirred in and a knob of butter floated on the top – Mark Bittman says when the butter melts the fish is cooked. Sprinkled with snipped chives and dug in – excellent use of hake! More tonight… And some gorgeous sliced tomatoes that my kind co-worker brought in for me – he says he has so many he is glad to unload them, he is tired of canning them. I’m just glad I can help! 
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[quote=“StoneSoup, post:99, topic:227, full:true”]
Thanks, I am still a miserable wretch, all cough, nothing moving. [/quote]
sorry to hear it, StS, Mucinex works a treat for that – although not as tasty as your soup sounds!
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