And I’ll repeat my >swoooooon< over that luscious sea bass 
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Your rice always looks so good. Would you mind sharing what type white rice you use, please.
I (shop at Safeway/Albertson’s and) buy Hinode brand Jasmine rice.
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Thank you so very much.
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I did another lasagne this week. It’s going down really well and isn’t hard to make but with the sauce cooking as long as it does, it heats our flat up nicely.
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We’re watching a lot more football and sports lately with our visitors. I made a game day snack platter with a Midwestern bent (the relish tray). Works well for the low(er) carber.
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The “Dalaro” sandwich from the popular brasserie Sturehof, Stockholm. It consists of smoked herring, red onion, chive, vendace roe and egg yolk. Served with a complementary assortment of flatbreads and caviar butter.
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Rainy, dreary day here in NE, and some pretty bad football too!
Made a beef stew, served with some leftover rolls from Thanksgiving. It was pretty good, lots of root veggies and some peas. Thought I made a lot but this is all that was left after the 4 of us ate.
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Oh, dang does that sound great.
I just noticed the stray colored pencil and Santa sock 
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Descriptions plz 
Pasta with chicken, bell peppers and tomatoes. And apparently quite a bit of olive oil. Like lots.
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Knew I was going to make something with part of a package of Rancho Gordo Snowcap beans, but today’s cool, rainy weather just made it a perfect dinner.
Ended up making what I am going to call Pork, Beans & Greens Stew.
There WAS wine.
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Pork, Beans & Greens Stew
Serves 4-5
1/2 package Rancho Gordo Snowcap beans (or other dried white bean)
Fresh thyme sprigs, bay leaf, and fresh chopped parsley in a bouquet garni bag
1 large leek, white and light green parts only, chopped into thin rounds and rinsed clean of dirt
1 extra-large carrot, peeled and cut into 1/4" slices
3 medium Yukon Gold potatoes, peeled, halved, and sliced into 1/2" thick half moons
3 cups stemmed, chopped, and cleaned rainbow Swiss chard
2 extra-large garlic cloves, thinly sliced
2 cups pork (or chicken) stock
1 cup water
1/2 to 1 cup “bean water”
3 cups pork shoulder or picnic, cut into small chunks
1-2 Tbsp olive oil
Salt and pepper, to taste
In the morning, soak beans in 3 qt. saucepan, covered in cold water, for at least 6 hours. Drain, and then put back into saucepan, add water to cover by 2 inches. Bring to a boil, add herb bag, and bring to a boil. Reduce heat to medium low, simmer for 15 minutes and drain, reserving up to 1 cup of bean water, and keeping the garni bag with the beans.
While beans are cooking, add at least 1 Tbsp olive oil in a medium-large Dutch oven, and add carrots and leeks and sauté for several minutes, then add Swiss chard, potatoes, garlic, and continue to cook until greens are just beginning to wilt.
Add pork/chicken stock and plain water and bring to a simmer, then add the beans, the garni bag, and pork chunks. Sprinkle with a bit of s/p (based on the saltiness of your stock). Bring to a boil, then turn heat down to simmer, and cook for 1-1/2 hours until pork and beans are tender, stirring occasionally and adding bean water if it needs a bit more liquid.
Serve in a shallow bowl with a hot, buttered crusty roll alongside.
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Very nice! Do I see shrimp in there, too? Homemade or dining out?
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I made quickie General Tso’s chicken with cauli-jasmine rice and steamed broccoli with butter, soy sauce, and sesame oil.
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Tonight was Korean-ish for dinner (after I turned down an invitation to eat fresh kababs and more from Jackson Heights at friends’ – nasty outside + late night last night).
Bulgogi, bok choy and shiitake mushrooms, kimchi, and rice. So good.
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Last night, a lovely dinner to celebrate a dear friend’s upcoming 50th, followed by a show. Not too many pictures of absolutely delicious and way too much food – a Russian feast in three courses.
We started with salads (Vinegret, Olivier, artichoke and avocado, and mixed green), smoked fish platters (sable, salmon, sturgeon), smoked meat platters (tongue, salami, chicken roulade), herring with potatoes, eggplant rolls stuffed with garlic cheese, and pickled vegetables.
The mid course was blinis with caviar and fixings, blinis with smoked salmon, potato vareniki with caramelized onions, veal pelmeni cooked in broth, and cheese pie / khachapuri with mixed cheeses.
The main course was grilled lamb chops, beef shashlik, sauteed mushrooms and potatoes, and chicken kiev.
There was an assorted cake platter at the end, but we had to maker a run for the show so there was no time for dessert – and no tea, sadly.
Pelmeni and vareniki are always among my favorites at this place, but last night I also loved a few things I had not tried before: smoked sturgeon, cheese pie / khachapuri (more delicate than the Georgian version, crepe-like coating rather than bread dough), blinis themselves (which were crepes not pancakes: I say themselves because I don’t care for caviar and I had already loaded up on smoked fish in the previous course), the shashlik, and the mushroom and potato saute. I missed my usual order of stroganoff, but there’s always next time!
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So very nicely portioned!
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A lazy, gloomy, rainy Sunday spent reading and writing. My PIC made the NYT recipe for hamburger helper, which was the third (and possibly final) barter meal for our cat sitter… until we require her services again, of course 
It was very cheesy & meaty & heavy & carby & had a nice kick (we added extra hot sauce to our bowls), but I don’t think we need to make this again. One recipe down, 489 to go 
Comfort food, for sure… just kinda one-note. Honestly if I want a meaty pasta bake with not a pound of cheese I’d much rather have my PIC’s lamb yuvetsi
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Thanks for sharing your feast details. I want salmon and cake now.
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