WFD: Simple roast chicken. Garlic, lemon, S & P, sweet paprika.
Roast cabbage. Olive oil, TJ’s 21 Spice Salute
Baked beans. From a can. That’s right. Eden organic, quite delicious, just a bit too sweet for me but perfect for G.
At the moment in beautiful downtown it’s Massachusetts 45F and raining. If I hadn’t looked out the window I would have sworn it was snowing. It’s That cold. I ought be making another hearty stick to the ribs stew.
So the guilty has spoken. 
So you know I was referring to your super high resolution photos, huh?
Only because you posted directly below mine!
WFD: I have been not-active over at the other spot for a while, and couldn’t believe the horror when I wanted to step in and join a cookbook of the month.
No matter… tonight, we pulled out a freezer filled with Darkly Braised Lamb from the Smoke & Pickles cookbook. Served over simple Jasmine rice.
Not sure how much I can participate here. As I have become less well, dinners have gotten a bit simpler. I will strive to get back into the groove of communing with like-minded cooking folks.
So good to see you here. SMT. Do what you can, we’ll all still be here. I too have had to slow down considerably so I can empathize to a degree.
Mini chicken tacos tonight. Spiced chicken, crispy chicken skin, pickled onion, avocado, radish, grated cotija, red cabbage-serrano slaw, cilantro, and fresh salsa verde. And it turns out that crispy skin on tacos is the best idea ever.
Crispy skin IS the Best. Thing. Ever. WHEREVER. I’d eat it with ice cream if I had some.
Beautiful feast for the eyes, GHG, as always.
Thanks! Hope you’re feeling better today. Whatcould be better than crispy skin on tacos? An entire dish of crispy skin…
Oh. My. God! Will you marry me?
I HAD DIBS ON HER ALREADY!
(WTH does “body is invalid, try to be a little more descriptive” mean??? that’s what it says when i try to post just that one line above…
LOL … Sometimes software’s response is amusing - particularly to my rather guttery mind. In an OS, many decades ago, if you typed make without a file name the response was “love not war?”
Lol! That’s all it takes, huh? 
Last night we stopped for dinner before a concert. Best choice near our venue was a chain fish restaurant, Bonefish Grill. Nothing great but serviceable. We shared calamari, a grilled artichoke, and blackened fish tacos.
Tonight I’m going to make pigs in blankets, with some puff pastry and Italian sausages, and there are a few chicken parmesan ravioli left to use up. Salad and wine for sides.
WFD: Simple Saturday > Bison burgers seasoned with TJ’s 21 spices blend, grilled tomato slice, grilled onion slice.
Remaining roasted cabbage wedges, steamed to take off the chill.
1/2 sour pickle spears.
TJ’s spicy chips.
The ultimate comfort food tonight - shakshuka. With pastured eggs, dino kale, feta, peppers, onions, chilies, spices & fresh herbs. Crazy good.
Hello, dear kitchen! It’s been too long since I’ve played in you, and I’ve missed you so much!
An unexpected but required hiatus from cooking and its accompanying glass of wine (ahem. We won’t discuss “glasses”, mmm’kay?) has been broken tonight - it’s about time!
Roast chicken called my name at about 1:00 a.m. last night - yes, I was still awake - bleah. So two Frankenchicken breasts were defrosted and then marinated in about a half cup of olive oil, 2 tsp. of minced garlic, 1/2 tsp. freshly ground pepper, 3/4 tsp. kosher salt, 2 tsp. of Meyer Lemon zest, 1/4 cup Meyer lemon juice, and about 1 Tbsp. of minced fresh rosemary.
Into a hot 425 degree oven for about 25 minutes, then turned down to 375 degrees to finish roasting until that skin is crispy, basting occasionally.
Side dish was a confetti vegetable rice with sauteed chopped carrots in some hot butter, adding frozen peas and fresh-frozen COTC kernels tossed in with a 1/2 cup of chicken stock and 1/2 tsp. of dried thyme to cook. Added about 1-1/2 cups of already cooked basmati rice towards the end to heat up and absorb the chicken stock. Chopped green onions added near the end. Sprinkled with a pinch of dried parsley (too lazy to go outside in the cold to snip and chop some fresh, which is still surviving with the chill weather).
And oh lookie. A lovely glass of wine pre- and with dinner. Hello, you gorgeous thing, you!
Yeah! Glad to see we made it to this new board. Looks delicious. What wine? We don’t drink a lot of white wine but always wiling to try a good one.
Bet it was the best meal you had all week. Certainly looks as if it would be.
Pre dinner snacks, aka Happy Hour. Baguette and a cheese we picked up from the new cheese monger at our FM. (Pic of the cheese included simply for name since I could not remember it, but I have no relation to the seller or maker). The cheese is a bit “ripe,” slightly soft, and has a wonderful hint of cedar from the thin cedar plank the rind was wrapped in. A few nuts and things and DH made a delicious negroni. Sorry for the dark pic.
In all my years lurking on CH and then when I finally started posting I never summoned the nerve to start a thread. But, with this new venue I’m thinking we might need a What Did You Drink Today thread?
Went with Smoking Loon’s Steelbird Unoaked Chardonnay, aussie. It was fair, but not one to write home about.
