Ab Fab, your quiche!
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Good call, Bunnicula! That’s what the grocery store tomatoes look like this time of year.
Bacon, egg and cheese on a 3-inch buttermilk biscuit. Salad greens in vinaigrette.
Photo of the biscuits artfully cropped to diminish the one biscuit made from cutting scraps.
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I never tire of quiche!
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Absolutely wonderful potluck tonight – biggest group we’ve had so far despite a miserable, rainy day: a bunch of regulars, a goodly number of noobz, and an amazing array of foods. This is the kind of occasion where I wish I had 3 stomachs to try absolutely everything, as the tables were loaded with such an abundance of food. Too many cooks, not enough eaters. I once again had to tell folks to bring more mouths next time 
As for appetizers, there were shrimp-stuffed mushrooms, brie & mango chutney pastries, Russian Olivier salad, an ancho chili crab dip, a clam dip, 2 different trays of deviled eggs, a beet & sweet potato salad. Mains were ham, squash & cheese bake, roasted lemon chicken thighs with mushrooms & rice, Thai chicken with rice and sauce, sausage stuffing/dressing, feijoada, and my Tuscan soup.
It was such a pleasant, fun & delicious gathering, and - while it was nice to have several peeps ask for my soup recipe, really the best compliment might’ve been from a +1 who was going to cancel “but then came for the food… and made new friends.” That kinda shit makes me believe humanity ain’t lost just yet. Mayhaps 
I also appreciated being home by 9pm 
We have a little bit of the soup left for lunch, some carrot cake with pineapple (!), meltaways, and stupid pumpkin pie.
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After a month’s worth of changing plans, cancelled and rescheduled travel, I ended up with a duck to cook. Since it was not a very pretty day I decided to to make it today. I have a lot of root vegetables from my winter CSA box which got roasted under the duck - celeriac, turnips, daikon, white, red and watermelon radishes, and delicata squash. It’s amazing what a little caramelization and duck fat will do for vegetables. Rather than a traditional orange sauce, I made a black cherry sauces seasoned with balsamic vinegar, soy sauce, honey, fresh lemon juice, and cayenne pepper.
Not too photogenic but very tasty.
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I spent the day at a chocolate chip cookie rating event. For which I pre-gamed by eating deep-fried Oreos and nacho cheese Doritos. So I wanted to have a semi-virtuous dinner: carrot coconut curry soup. With egg, for protein.
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Par boiled swiss chard sautéed in garlic and olive oil. Beans . With a play on schnitzel. Pounded pork cutlet dredged in flour . Crisp , sort of baconey . Ok . Cheers
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Milos used to fly their tomatoes in from a Greek island for the tomato salad.
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Looks great
Lamb Tagine with Okra - lamb leg (diced) braised in vegetable broth and orange juice with tomatoes, dried mission figs, onion, garlic, cumin, honey, cinnamon sticks and finished with roasted almonds and parsley. Served with quickly seared okra and finished with garlic, preserved lemon, cilantro, parsley and zaatar. Served over basmati rice cooked with cracked cardamom pods
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What a surprise, it’s raining here too. Rib eye au poivre, melting potatoes, mixed greens salad, green onion, tomatoes, avocado, blue cheese, ranch dressing. BR and wine.
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The Ripert recipe is really good and really simple, seems to work fine with any mild white fish, and can be scaled up or down as needed. I think I used more butter than he did though!
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That duck looks fabulous. Plus it’s a useful reminder to use the duck fat that’s been hanging out our freezer, waiting for its moment.
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I’m feeling crappy (seems to have progressed to bronchitis now 
), so last night my DH made TJ’s pork chops (@kaleokahu) seared in butter and herbs, haricots and grape tomatoes sauteed in the drippings, and reheated broccolini and Thanksgiving dressing. Hit the spot.
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OMG 
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Awww. Rest up and feel better pronto, dear!
How does one score an invite?
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What a great meal.
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