Looks fab, as always!
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YUM!
This week was a boring - nothin’ cookin’ week.
But… tonight we have company for dinner - so I made a big pot of spaghetti-rice (which is just basmati rice mixed with broken up pieces of thin spaghetti which were fried first and then added salt and chicken broth)
and… two big iron clad pans - both with breadcrumb covered chicken filets -
One covered with about 1 1/2 pounds of sliced white button mushrooms and balsamic vinegar and the other covered with thin onion and lemon slices and then cooked in a sauce consisting of chicken broth/lemon juice/white wine/soy sauce/sesame oil/fresh ginger and decorated with fresh chopped green onions.
Of course husband made his fresh bread - this time a nice braided challah.
Wine will be served.
Have a great weekend everyone!
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That is the only reason I go to PF Changs. They have great Tofu Lettuce cups. I never tried them at home - but you’ve inspired me! 
Thanks, Lingua!
Simply seared Faroe Islands salmon today. “Bland” to those who prefer spicy food for sure, but when asparagus is the main veg it shouldn’t need anything “agressive” and complicated.
Boiled Doré potatoes, buttered, sprinkled with parseley. Samphire provides a briny saltiness. There’s also some salt in the fish (I salted it shortly before cooking to draw out moisture), and the Riesling futher enhances everything.
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Lovely. Here is my dinner, because fuckitall, it’s Friday and it’s been a shitty week.
(picture from late May, but it’s still the same glass o’ wine.)
<img src=“//hungryonionstatic.nyc3.digitaloceanspaces.com/original/2X/e/e10f44e97d63225f95d9e60ac57241ad2720e091.jpg” width=“393” height=“700”
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Scrambled eggs and a bottle of Windy Oaks pinot after this totally F…up week . Happy weekend . 
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They were actually quite fast and easy to make! I don’t think i have ever ordered them in a restaurant actually… But I’ll definitely make them again
Happy hour drinks with a few friends right after work, gorgeous early evening here today! Nice version of boozy lemonade there 
) I nibbled on not great snacky bar food we shared to buffer the drinks , eventually had some cashews and an apple back home.
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A rushed dinner tonight since my wife came home late from a class and we had plans to go to a jazz concert this evening. I had picked up some wahoo and grouper cheeks today and figured the wahoo was easier to deal with on short notice. Pan seared wahoo with an ear of roasted corn and torched and sautéed mini peppers as a side. Obviously no pics
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Nice deck and wine, LindaW!
Keep calm and drink some wine, everyone!
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Cracked crab claws with Thai tamarind paste, Malaysian chilli paste and Vietnamese fish sauce.
A tamarind paste is made simply by adding boiling water to the concentrated mass. Some white wine added to loosen the already made paste whilst stir-frying the claws. (Beer glass is there to keep the jar from rolling away)
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Oohlala, Presunto!!
WFD: ~ Grilled Ham & Cheese Sandwiches:
Bakery rye, butter, spicy mustard, sauerkraut, Black Forrest ham, tomato rounds, dill pickle rounds, Swiss cheese. G.Formanized till the cheese is oozy.
~ Various accompaniments.
~ Fudgy, crunchy decadent double chocolatey ice cream for afters.
Yesterday I read in The Times that the period at the end of sentences has gone the way of all flesh and will no longer be necessary. Well phooey on that. Loathing run on sentences as I do I hereby pledge to continue to add a period at the end of all sentences I write till death do us part. Period.
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A baffling conclusion. Will they be adding more spaces in place of the period then?
Did you know… some countries use 1 space after a period, and some use 2?
And thanks, Gio. My tongue feels a bit sore now after eating these claws.
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Phew… I only use laptops with a full keyboard and know how to type (since HS).
I remain who and what I am, that includes using the “.” key. Period!
(thanks for the link)
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It’s great to have some cool New England evenings scattered among the hotter days, a good chance to cook, stocking up on nukable meals for when the humidity and scorchers hit. I made Chicken Marbella for the first time in probably 2+ years. Why did I wait so long, and not make a larger batch? It reheats well and is great cold, in sandwiches. I know that CM is often disparaged as too sweet, and/or passe, but I think it’s among the most delicious of chicken dishes. I use far less brown sugar than called for in the recipe. Since I don’t use olives or capers for other purposes, I short-cut by using a jar of alcaparrado, which has both, plus pimiento, in vinegar. Also, I add shaved onion or leek to the marinade.
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We were supposed to have thunderstorms followed by cooler weather tonight, so I planned chili. Alas, the storms didn’t materialize, but I had a taste for chili so by George, I made chili! This was a kitchen sink sort of batch, with hamburger, andouille sausage, onions, peppers, tomato paste, some ancho beef broth from the freezer, black beans, and about six different types of fresh/dried/powdered peppers. The beef broth really added a fabulous, long-cooked note even though the pot came together in less than 45 mins.
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