It was good, needed a little salt, some extra grated gruyere,. If I made it again I’d use cream cheese or goat cheese for the bite that quark doesn’t have
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Tonight’s dinner was black bean beef and veggie stirfry. It’s the first time in three days I was able to eat my entire dinner. ( I have covid again. )
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Gah, that stinks. Feel better!
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Thanks! The symptoms are worse than last time but they seem to be going away faster.
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(post deleted by author)
Hope you feel better soon. (I was afraid I might have caught it again, but turns out I may just have become allergic to the family dogs instead, which may be more distressing.)
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Fried chicken . My white whale .
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Dinner last night and tonight have been kiddo birthday picks for my nephew. As it turns out, both Italian favorites. We ate a lot, from pizza to foccacia to salad to fresh pastas to fried brussels sprouts to roasted carrots and more.
I made a late lunch today using tuna that the neighbor caught: some as sushi, some in a poke bowl. Tried my hand at one of my favorite twists at Gari (and Seki) in nyc, butter-roasted tomato as a garnish for the fish. It was fantastic, but the correct pairing is salmon.
Gratuitous shot of crazy dense fog this evening over the ocean and into the coast that we drive through (kid response to my saying “looks like clouds on top of the ocean” was “maybe this is what heaven looks like”).
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Colder weather = time for braises and stews. Braised beef tonight, using chuck and a recipe meant for boneless short ribs because in case you haven’t heard, restaurants have been doing that for years (but charging short rib prices, of course). Added steak-cut mushrooms to change it up a bit. Served over mashed potatoes.
There was a martini.
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We enjoyed another excellent dinner at Fiorentini in Rutherford, NJ, including shrimp bisque gnocchi; honeynut squash cappelletti; octopus; poached pear salad; monkfish, and turkey roll, with tarte tatin for dessert. It all went great with an excellent red blend and cabernet. Also adding some gratuitous photos of the pets (who wore it better 
).
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Yup. Just gonna live on Detroit pizza until we hit SF & HI, it looks 
Another garlic pickle pie - a big one this time to share with our buddy, and we tried their vodka sauce with xtra shrooms, green peppers, xtra cheez. Very good sauce, delectable char on the crust. #newfave
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Panang chicken curry noodles, following this recipe for beef (I had chicken previously cooked in the freezer that needed to be used). Delicious! There is some steamed broccoli and cauliflower out of shot.
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Damn that looks so good I can taste it… 
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And the recipe is delightfully easy!
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That’s where I found the recipe for the tom yum/kha! Seems like a good source for tasty foods 
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I haven’t had any of her recipes let me down yet! Her Khao Soi is pretty solid, and the Tod Mun Pla is a frequent flyer in this house.
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@Wtg2Retire
I am responding to your inquiry in the previous month’s thread about my Chicken Onion Alfredo pizza for your daughter. I didn’t know if I should be posting in that thread or post in this current thread. Anywho… you wrote:
“Please tell me more about how you prepared this. It sounds so good. My daughter would love it; she does not eat tomato based pizzas.”
Sorry if this is a long winded response, but here goes…
I made the pizza dough the day before. It consists of:
(4) cups all purpose flour
(1) teaspoon of salt
(3) tablespoons of Olive Oil
(2) teaspoons of instant yeast
(12) ounces of water
Mix, then knead about 15 minutes, then refrigerate overnight.
I pre-cooked the two chicken breasts at 400 (F) for about 25 minutes, until they reached 165 (F) internal.
While the chicken was cooking, I let the pizza dough come up to room temperature. I split the dough in half, as the above recipe makes two pizzas. I lightly floured my counter and rolled out each pizza dough. I put parchment paper on a baking sheet then dusted lightly with corn meal and placed the dough on top. I docked each crust (with a fork) and par-baked them at 400 (F) for about 10-12 minutes.
While the pizza crusts were par-baking, I sliced up some onion and chopped/shredded the cooked chicken. Once the crusts were par-baked, I spread a nice layer (not too thin) of “Ragu Classic Alfredo Sauce” (jar); I think I used about 3-4 tablespoons, but this should be your personal preference, as to how much sauce you would like. I then placed the sliced onion and shredded/chopped chicken on top followed by some shredded mozzarella cheese, I split a 8 ounce bag between the two pizzas (again add cheese to your preference). I placed them back in the oven at 400 (F) for about 15 minutes or so. I keep an eye on them and when the cheese melts and the tips of the sliced onion get golden brown, I pull them out and serve.
Definitely give it a try, and I hope your daughter likes this recipe!!
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Oh bless you, hadn’t seen, is it Gucci?, forever and I was afraid to ask. Both are adorable.
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