Stoked to be headed back to our current favorite haunt in Philly after a weekend of relatively mediocre food.
Actually, tapas @Jaleo weren’t half bad last night.
But Vernick will kill it again, no doubt 
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“Do you know how to mix a meatloaf with one hand?”
Yes. Zojirushi bread maker. On the dough cycle. You can even bake it in the bread maker though as I recall it required a custom program.
My dad was very fond of meatloaf and as I had frozen shoulder much of the time he was living with me before he died (due to hauling him up and down steps in his wheelchair because the landlady wouldn’t let me put in ramps) I needed an alternative way to make it.
A little experimenting with the Zo, and voila, meatloaf on demand!
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Pywacket, that is brilliant!
Sketti & Sawce, buttered rolls, and a “Caesar salad” (essentially romaine lettuce, croutons, and bottled Marzetti Simply Dressed Caesar dressing).
The meat sawce was from the freezer, but augmented with chopped up leftover meatloaf, 1 cup of Pomi strained tomato sauce, sauteed mushrooms and onions, and some dried oregano and basil.
There was a single glass of wine. School day tomorrow.
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Pecan pie…?! I’m on my way with fresh whipped cream!!!
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Ok, let me try to do this… For a perfect Indian Summer dinner, zoodles with basil pesto, leftover grilled eggplant & shrimp sauteed in nice butter…
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I cooked a brisket today, but it has to sit overnight before being reheated tomorrow. Tonight we brought in broasted chicken, baked beans, and salad. Fall seems to have peaked through in SoCal…awoke to rain and tonight the doors are open and is under 70 degrees. So refreshing. 
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That looks fantastic, and so summery & fresh!
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A pork blade steak marinated all day in brandy (out of whiskey), mustard, granulated garlic, sugar, chili flakes, touch of blood orange vinegar, and then was grilled in a blistering hot CI pan. Channeling L. Nightshade and goodhealthgourmet, I steamed then pureed some cauli (mine with lots of butter and a little milk and salt), then drizzled with Italian truffle oil, and schprinkled with fresh thyme. green beans were quick sauteed in hot oil, then tossed with a little fish sauce for umami, and brown sugar. a little water was added until that evaporated, and then thinly sliced garlic and red jalapeno from my sister’s friend’s garden were tossed in and stir-fried.
the pork marinade was too mild for me - it needed more oomph - but the beans and cauli were spot on.
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you tried, and succeeded, in spades! looks and sounds wonderful.
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Vernick delivered. Going back next Sunday 
Maryland crab toast:
Tuna poke with macadamia nuts & sweet soy:
Sweetbreads with pear, horseradish, capers and sage:
Lamb rack & belly with harissa carrots, oregano & yogurt dressing:
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Stunning. As usual! those eggs…
It’s meatless Monday! I’m making spaghetti with cremini mushrooms and baby spinach. Olive oil, garlic, finely chopped mushroom, chili flakes, and spinach wilted in with cooked pasta. Generous sprinkle of Reggiano. So easy, and one of my favorites.
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Grilled pork chop, sauteed mushrooms and oven baked creamy polenta.
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So cute! (And pretty, duh.)
WFD: > Macaroni Monday (since the beginning of time as I know it.) The day of the week my husband looks forward to. He gets to eat his favorite pasta dish: Penne Arrabbiata. He makes it as spicy as he likes it and I suffer through it, as long as there’s enough Pecorino Romano. Just as he suffers through my non-red sauce combinations but not without amping up the peperoncino factor first.
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Yummy, Yummy, Yummy, I got love in my tummy! That looks so good!
Hainanese Chicken Rice (kao mun gai) w/Nam Jim Tao Jiew dipping sauce, recipe courtesy of Hot-Thai-Kitchen. Moist & tender chicken, cooked low & slow.
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Tonight was the brisket I cooked yesterday. We bought a small flat grass feed brisket at the FM Saturday. Yesterday I browned it and then roasted it for a few hours with tomatoes, carrots, onion, and a package of lipton onion soup mixed with a bottle of Unita Punk’n beer. Today we strained the broth, sliced the brisket, and rewarmed everything. We had some toasted baguette to soak up all the yummy broth. Green salad with Asian pear and a blue cheese vinaigrette rounded out the meal. DH said it seemed pretty fancy for a Monday night. Of course, red wine to drink.
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So today I had a craving for an old fashioned Cantonese dish modified a bit to fit my low carb system… Steamed chicken, pork, Chinese sausage & shitakes seasoned with garlic, ginger, oyster sauce, soy, rice wine, sesame oil, green onion, cilantro & a bit of Truvia. Steamed the lot & served with steamed cauliflower rice… Hit the spot!
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