That’s pretty much my goal every night.
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Yes…
There wasn’t much on sale this week, so I dug around in the freezer and found two boneless thighs.
I’ve got Saturday and Sunday figured out, but I’m going to have to poke around in the freezer for Monday. If memory serves, I think there is a pack of beef liver in there or maybe something else will “catch my eye”.
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That looks so delish!
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Made an old favorite from the NYT tonight and tried a different biscuit recipe which I think turned out pretty delish, although I never quite achieve my ideal biscuit height.
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Those biscuits are beautiful!!
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I can’t remember if I’ve mentioned this or not but I did a VTT to my wife one day trying to tell her I’d seen a buck and 4 fawns in the subdivision just up the street.
It came out as “I just saw a f**king for porns just up the street!”.
Unfortunately I just hit send without reviewing and about 4 minutes later got a “WTF?!?” type response from my wife.
Later, testing my VTT, I found out that “fawn fawn fawn” was transliterated as you’d expect, but “fawns fawns fawns” came out as “porns porns Fonz”.
So the AI knows its porns, and knows Arthur Herbert Fonzarelli of Happy Days, but doesn’t know plural baby deer.
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I’ve never made a gravy for my chicken cutlets, but with the snow today, I felt like making my normal cutlets a little more homey. Similar to what I top my Schnitzel with, the gravy had mushrooms, onion, garlic, and red wine. Delicious, even though a little too thick.
There was a martini.
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Nice photos!
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Those look so good! Did you use a recipe for the meatballs or just wing (& dish) them?
Not your typical subzero winter eve dinner, but we had a craving. Our local sushi purveyor musta just gotten a fresh delivery bc there were far more choices than last time we ordered.
We got a bunch of sashimi (fluke, madai, hamachi, escolar, saba), king salmon nigiri, a rainbow roll, and some vile, over-the-top sauced concoction I tried & didn’t like: a Beyond Roll with black rice, shrimp tempura, avocado inside, topped with crawfish salad, tuna, fish egg, scallion, wasabi mayo, and eel sauce, but our guest really wanted it 
We watched a “horror” movie that was so incredibly mediocre & unmemorable I have no recollection of its title or what ‘happened.’ Meh. Popcorn I made (first since last year bc NFJ) was delightful.
Might be game & Detroit pizza night @casa lingua today with the gang. Ima destroy them at Rummikub 
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All looks delicious!
What do you include in your salmon cakes?
Thank you! Last night’s salmon cakes were made with a drained can of salmon, an egg, leftover roasted potato (crispy bits cut off), sautéed celery, sautéed onion, sautéed garlic, green onion, dill, parsley and black pepper. I bread them in a buttered panko, then bake them at 375 degrees until they’re golden and 160⁰ internally, around 20-25 minutes, flipping them once.
I mix a little mayo with lemon juice, and top them with a dollop of the lemon mayo.
I make them the same way with canned tuna , or leftover salmon.
Sometimes I use breadcrumbs instead of potato in the fishcake.
For a recipe with measurements, this is a good one from Ina. I don’t add the crab boil seasoning or mustard. [https://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe-1916217.amp](https://Ina’s Salmon Cakes )
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I love salmon cakes. I will note the recipes!
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Sorry about the weird typos, still links correctly.
Good lord.
My thoughts exactly. It was this one, or the slightly less dumpsterfire-esque Playboy Roll with shrimp tempura, avocado, cucumber inside, topped with eel, avocado, fish egg and eel sauce. No, thank you.
I sometimes question my choice in friends.
Interesting that the fish selection included Escolar! We had 1 experience with it a few years ago that unfortunately spoiled 1 day of our vacation… Read up on it, it contains a mostly undigestible fat that causes GI “problems”!
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I have heard that, but it’s never been my experience. Mind you, we rarely get more than a couple nigiri or two orders tops of sashimi (one order is 3 & usually enough, since it’s such a rich fish), so maybe if one consumes it by half lbs?
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You are lucky! I believe if you stay under 4 oz you will probably be ok…
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