The chips were a-ok. Made in house, but clearly not very recently. As for the lamb gyro pita… I’m married to the King o’ Lamb, so that’s hard for any place to live up to. In this case, however, they didn’t even try, and the bar staff was the B team. Eh.
No biggie. Today’s a new day 
That is a very circumspect application of pesto compared to my own 
(my mom would approve — whenever I suggest pesto, she responds with just a little, not how much you like 
!)
Ahhhh, I need to add iceberg lettuce to my shopping list! I have some parmesan-peppercorn dressing to use up and this would be a perfect way to do so! 
Yeah well the amount I made is probably the amount that one would normally make for fettucine al pesto. However I have eyes that are bigger than my stomach when I boil long noodles (spaghetti, fettucine, etc.). So I end up with a HUGE quantity of fettucine and the pesto sauce gets lost in all those noodles 
I eat maybe 2/3 of it then save the leftovers for lunch.
I first had a wedge salad the Christmas before last as the first course of a three course dinner and I loved it. I have since made it frequently. It’s one of those dishes that is so simple to make yet so tasty.
ok thanks! love this idea, especially with the BF’s ongoing dental issues.
Oh yeah, I massively misjudge dry to cooked pasta too. Last time I planned to make one dinner (the deconstructed lasagna I reported a couple of weeks back), I made a full two meals worth — for 3 people each .
(Good thing mom loves pasta, we froze it in portions and it made for easy eats later.)
(Yeah, I also know I can weigh it out… but that would be too easy 
)
I’m trying to think of what cheese crumbles I could use with Parm-Peppercorn dressing (not a fan of blue cheese). Maybe feta? I think goat cheese would get lost in the stronger Parm-Peppercorn flavors, but that I always have in the fridge.
Goat cheese is too soft to crumble. I agree feta might work or even pecorino if you like sheeps milk cheese. Or if you want to totally change course there is always ranch dressing?
No photographic evidence, but a Bon Appetit recipe intrigued me: quartered and grilled oranges and onion, lightly browned garlic, bone in and skin on chicken thighs, sprinkled with salt, pepper, and smoked paprika and browned, a sauce of white wine, Dijon, orange juice, and chicken broth, all braised with rosemary sprigs. It was quite good.
Cotija
Feta or shaved ricotta salata? It has a pleasant saltiness with no overwhelming flavor.
Dinner out last night…
BOOM. Yup, that works! Thanks! Added to my weekend shopping list.
Breakfast For Dinner:
Leftover steak and home fries, made from a half baked potato, both from a previous dinner, topped with an over-easy egg with a buttered English muffin on the side.
And there was wine! Happy Friday, all!
I think if your parm-peppercorn is hefty enough, you can skip the crumbles – or just use more fresh parm (ime pecorino can become extra salty as a finishing sprinkle if there’s already a bunch of salty stuff in play, like bacon).
Feta or similar might be dissonant with the parm dressing.
Everything looks fantastic, but that nice and toasty (and buttery!) English muffin – 
!
