NFJ continued with leftover shrimp & broc for lunch that tasted so much better after a night in the fridge. I wonder if the peppers had some time to do their magic. Still weird for a stir-fry, but I’ll take it
Finished a song I’ve been working on since the spring (which incidentally is somewhat about food), and started tackling that yuge pile of NYer issues that’s been staring at me accusingly since early September. A busy day at casa lingua
WFD was a big-ass salad with (say it with me) Aldi’s gem lettuce, cuke, flavor bombs, radishes, and pepitas in a creamy dressing with shallots, garlic & fresh dill – bc fresh herbs make everything better
Sad dinner prepared and consumed in 15 minutes between end of work Teams meeting and choral group Zoom song selection meeting. Liverwurst and Dijon on toast. And some peanuts
I bought some cooked Dungeness crab that was on sale locally for $3/lb, and ate one with some hot rice mixed with the crab fat from the head, butter, white wine, garlic, and scallions. Also some dipping sauces - Kewpie mayo mixed with Old Bay, DIY cocktail sauce, and Chingkiang vinegar.
New York steak carved from a t-bone (Selfie gets the bone), seared in the ci, basted in butter, garlic, thyme. Salad, mixed greens, tomato, mushroom, green onion, avocado, blue cheese, ranch.
Dry January, nah. I feel like this is the year I’ll need copious amounts of liquor. I couldn’t decide between a BR or a Manhattans so I had one of each. Ice water in the photo.
Balcony mustard greens & arugula (I don’t even remember planting this, but it’s growing) with scallions, ventresca tuna, olives and creamy dill dressing. Sweet pepper, basil and tomato soup. I would like to move to “in with the new” but I’m still working on “out with the old”!
Braised Chicken and Potatoes in Curry Sauce - Bone-in chicken thighs and potatoes are braised in a sauce made from slightly crushed tomatoes, chicken broth, curry powder, onions, garlic, ginger, jalapeño and cilantro
Haha yeah we’re not vegetarian, we just like the Quorn joint and would have loved goose fat potatoes even more. My partner prefers the Quorn to pretty much any other centerpiece meat so that’s what I’m happy to do.
The devilled eggs are topped with toasted breadcrumbs, the filling is really simple, just the yolks, mayo, lots of onion powder, bit of garlic powder and dried herbs. The breadcrumbs give a nice textural difference though they do soften when left overnight, at least in my case they did.
(which incidentally is somewhat about food), and started tackling that yuge pile of NYer issues that’s been staring at me accusingly since early September. A busy day at casa lingua 
