You can’t even imagine, Gio.
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Chicken paprikash!
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Look ma, two hands!!
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aussieshepx2 - it warms the cockles of my heart to see a Jasper Cellars label. I grew to love all their cheese when we lived the next town over for 18 months. My fav is still their Bailey Hazen (a gentle blue.)
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That sounds delicious and perfect! I actually have some frozen cooked from dry beans too! But i had drained most the cooking liquid…hhm. Maybe a splash of stock will work? I’m thinking once the good tomatoes are done- ugh, that’s like any minute now- would cherry tomatoes work? Or the italian canned whole plum tomatoes drained and rough chopped…
I’m going to make this in the next day or two, just need some panko
Shashuksa is the answer to everything. Quick, filling, healthy, warm, comforting, and even better with some bread for sopping up sauce! Funny how mine always looks like a hot mess and i would pay $20 for yours at a restaurant gladly;)
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Great that there’s a cheese guy at your FM, snacky meals are often my favorites.
I love the idea of a what did you drink today thread!!
I’m totally panicking over how cold it has been here the last few days! I soaked black beans last night and made a big batch of sweet potato black bean quinoa chili today to stash away in the freezer. Appetizers were prosecco, roasted artichoke hearts, some mushroomy toasts, and a glass of vini verde out with friends. Big mug of my chili once i was finally (dumb subway signal issues) back home and in comfy clothes
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From a recipe by Food Wishes’ Chef John: chicken lettuce cups.
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Dinner was a beautiful fresh pasta i bought at our local Italian deli, Lucca’s, which inspired two kinds of tomato sauce: first, tomatoes slow roasted with garlic, dried basil & oregano, chili flakes, salt. the second, fresh tomatoes boiled for 30 secs, peeled, chopped, tossed with thinly sliced garlic, fresh basil, chili flakes, salt. both mixed into the cooked pasta, then added shaved ricotta salata, torn basil, chopped marinated artichokes, and slivered salami made with prosciutto (because the BF could not possibly eat a meal without meat). Unfortunately, the flavors did just not absorb into the pasta. i wanted something light, but i know I should have gone with a meat sauce for that pasta. i’ve made that fresh tomato sauce before and it’s wonderfully fresh and light (I first read about it in Nora Ephron’s book, Heartbreak), but it needs to sit for a couple hours, and is best with a linguini or fettucine.
The side was steamed cauli quick marinated and chilled, in balsamic, olive oil, salt, and chopped dry cured black olives, parsley, over mixed greens.
Both these things would have been better sitting overnight, but good enough.
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Go for it! the drinks boards are a bit lonely right now…
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TTr, yes stock will work but next time keep your cooking liquid. 
You can always drain it later but it can be very useful – I probably use it about half the time.
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HAH! Yes, the bandage is off the finger and I’m typing with all 10. 
Finger guards WILL be used, and much more attention will also be used in the future.
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Sunday dinner after church will be beef stew. Started on it yesterday…finished up this morning! ~ A very dark roux to thicken it up…Oh my!! I see two big bowls in my future. Mexican cornbread along side. Piece of pecan pie for something sweet.
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Done!
Last night I made the intended sausages in puff. I had a few regular Italian sausages and a few spicy. The spicy were definitely better. A simple arugula and tomato salad on the side. (And no, that is not a blue cocktail. It’s just a glass of wine with the tv reflection. Weird.). 
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You’re too kind. And I’d only charge you $15 
A hunk of crusty bread would have been nice, but I was lazy yesterday and didn’t feel like making a loaf. Next time.
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I love the blue reflection, actually. Tres cool!
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Just got back from apple picking and a visit to the beach. Here in New England, 50 degrees and windy is great beach weather. Dinner tonight is going to be braised chicken with romesco sauce- from Cook’s, buttermilk biscuits from Joy of Cooking, and some sort of apple concoction. May just do cored out-filled with raisins and brown sugar-baked old-school apples, or maybe an apple cake. I’m really not much of a pie person- as the good folks on the British Baking Show would say, “no soggy bottoms.” I prefer a batter cake poured over apples and baked.
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WFD: > Chicken Tetrazzini. The blast from the past. The last time I made chicken tetrazzini was for a Valentine’s Day fancy dress party my then SIL and I gave mumbledymumble years ago. All I remember is that I was thin and looked great in black tights and leotard. G & I went as the king and queen of hearts, both in black. I made oversize box masks that fit over our heads and sat on the shoulders. Each was painted to look like old brightly painted face cards. All that has nothing to do with food. It’s what I remember of chicken tetrazzini.
So, tonight we have the remains of a roast chicken, mushrooms, and all the other necessary tidbits we need to make the dish coloratura soprano Luisa Tetrazzini made famous. It will be served on rice rather than the usual pasta.
A tossed salad with a simple red wine vinaigrette will complete the meal.
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