Wow! Wish I could taste that!
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That’s why it’s called Wine Wednesday 
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We cooked a small bag of Rana spinach/ricotta ravioli, and mixed it with garlic/cheese Italian sausage simmered in half a left-over jar of Rao’s marinara. There was wine!
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Pan-roasted chicken thighs. Refried leftover Irish champ. Baby garden peas from the freezer. Also rescured from the freezer: a little lemon sauce held over from a batch of Rao’s Famous Lemon Chicken. Drizzle it wherever you like.
Today’s bake of apricot-walnut rugelach for dessert.
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Balcony mustard greens with lemon and ginger, flounder roe, and a fried egg topped with smoked paprika. I made this up. It worked pretty well. Or I was hungry, one or the other.
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We’ve gone around the world the last few days.
Monday: It was almost a shame to turn these beauties into Chicken Parm. Almost. Normally, I am good for two cutlets (which is one breast), however, when the breast is butterflied and pounded out, I can eat only half. Same amount of meat, but more filling. Is there a science behind that or just mind-over-matter? Second pic is ridiculous with the chicken taking up almost the whole plate.
Last night: Chicken fajitas. No pics. They just don’t photograph well.
Tonight: And that’s the best Chicken Tikka Masala I’ve ever made.
Martini with each from what I remember.
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You need to be hungry more often.
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That tikka masala looks fantastic. Do you have a specific recipe you followed?
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Pad Thai at a food court counter in the supermarket next to my hotel in Bangkok (I arrived in Thailand for the first time in my life last Friday). This was incredibly good and I managed with my crude use of Thai and gestures to order it without cilantro. Unfortunately, I forgot to request no cilantro when I had an Isan dish the other day and the dish tasted like, well, you know…soap.
This Pad Thai cost only 70฿/$2.00 and is probably the best Pad Thai I’ve ever had.
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I envy those of you still growing deck herbs and greens!
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It’s pretty amazing! The temperature does get below freezing some nights, but the green and the herbs do not seem to care. They’re growing very slowly, though, so there is that.
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My rosemary and thyme survived several VERY cold nights north of Boston before I pulled them in to my dining room, and they seem to be doing OK. The parsley and oregano decided to kick the bucket, so I dried whatever leaves were still viable that I could of the oregano and crumbled it up for later use.
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I have the uncanny ability to kill both rosemary and mint, two plant that are indestructible in the hands of others. So I’m jealous of your rosemary!
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Some of the best & cheapest food I’ve had in my life was in Thailand, even though at the time I couldn’t handle any level of heat (or the heat most dishes were prepared with), and I also still hated cilantro. My ex had to order everything for me without. I’d love to return and really eat my way through the country
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The rosemary is actually from 2022’s deck garden! It wintered over 2022/2023, went back outside when it got warm this Spring, and survived! So let’s see if I can go for two! When it’s inside, it tends to get new “tendrils” that have very tender leaves and don’t need mincing to use, and they seem to be a bit milder.
My chili heads gathered for a warming communal meal last night – a smaller group than usual, as several members were down with the crud. ‘tis the season. Ho, ho hum.
Still, 8 happy eaters made for a good variety of food. We got crystal shrimp dumplings (very good),
spring rolls everyone else liked hella more than I did, eggplant with ground pork,
Chongqing chicken (theirs is the best version of all the local Sichuan places),
not good at all cumin beef (over-fried, dried strips of somewhat cuminy meat that was more like jerky),
a very nice cold tofu & celery dish,
good fried shell-on prawns,
bok choy with shrooms (wish they’d used baby bok choy – it was awkward to eat those ginormous leaves with chopsticks),
dry fried green beans,
and fish in chili oil.
Most dishes were unfortunately lacking the desired mala, which was a bit of a disappointment, so we are likely to return to our regular hole-in-the-wall joint next time.
Ladies night tonight, so WFD is anyone’s guess 
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I drink wine on all of the days whose names end in Y. 
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No, but I like that idea. Maybe with some cheese and spinach.
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They turned out 
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Yes! We love them. Thanks for your encouragement.
It is stuck in my head to try this dough recipe and method with a chopped chocolate and hazelnut filling. 
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