Thank you. It was. The scallops just melted in your mouth.
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I had pork chow mein using the last of the bbq’d pork in the freezer. Accompanied by a blanc de blanc using the fancy wine glass purchased at the thrift store 
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Thanks Saregama. I use the Woks of Life recipe and omit the red food colouring (which the recipe lists as optional anyway). When I lived in London, I used to just buy a kilo or two from the giant Chinese supermarket roast meat counter. Now that I live on the South Coast, I needed to find a way to make my own to satisfy the occasional family craving for char siu.
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I was literally just thinking I should make this!
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I’ve seen versions of breaded meats piccata-style, but I prefer them just lightly dusted with seasoned flour.
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Those scallops remind me I realllllly need to get cracking on my jar of trout roe!
They’re gorgeous!
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The audition went really well. The kid was prepared, nailed one of the 4 songs I’d sent him, did a very good job on what is probably the most complicated tune in our repertoire, and seems motivated & eager to join us. Might even let him play a set for our next show
As for our initial plans for a movie night - that didn’t happen. One of my gal pals is flying solo this weekend (her boo & daughter are in the city until today), and she’d asked what we were up, so I spontaneously invited her over for dinner – those 5lbs of pot roast ain’t gonna eat themselves 
When I took the broc out of the fridge I realized it was too skimpy of a side for three peeps, so I made a big ole SALAD with Aldi gem lettuce, cuke, and avocado in a creamy herb dressing. Steamed taters with melted butter & moar chopped parsley.
I’d removed the meat from the delectable jus that collected in the DO, and put the jus in the freezer, hoping to get the fat to rise to the top to skim some of it. That didn’t quite happen in just under an hour time, but I was able to take most of the fat out with a few paper towels laid on top.
I put the meat & jus back in the DO & set it on the burner to reheat. We were blabbing and solving the world’s problems for a bit, and when I next walked into the kitchen something smelled funny. Turns out the cork place mat had stuck to the bottom of the DO, and was getting rather toasty 
It stuck to the burner, and when I released it with a spatula, bits of burnt cork went flying all over…… including into the uncovered DO . I spent a good long time digging through the pot & picking them out, and the fact that we all had more than one helping makes me think I got all of them. Yikes, tho
We hung out until well after midnight, chatting and drinking too much wine. Good times
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Between your brisket and @biondanonima’s flanken, I am now craving MEAT!
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Made Soto Ayam, Indonesian chicken noodle soup, last night at my sister’s. Turned out delicious. Full of turmeric, ginger, lime juice, garlic, shallots, coriander and cumin. I added fish sauce too. Rice noodles, AND the suggested rice on the side. I fried my shallots a little too dark but I don’t mind a little char. HB egg, chili crisp after the pic.
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Mmmmm. That looked great on Facebook, and it looks great here. Wish I had a bowl of that for lunch instead!
Leftovers shall be consumed tonight via a sandwich. I’m just debating if I want any additional accouterments other than the meat and that luscious gravy. Does cheese belong? Maybe some raw onion? Decisions, decisions.
I’ve greatly cut down my red meat consumption, so this will be twice in one week. But I cannot ler the leftovers go to waste.
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Playing catch-up on HO (parental unit health issues). So many threads I want to participate in.
Maryland crab soup in honor of Charles Osgood (we watched the wonderful CBS Sunday Morning tribute show this morning…many of his formative years were in the Charm City) and the Ravens in the AFC playoff game (they just lost to KC). B was born in Baltimore and his dearly departed mom grew up there so seeing Charles’ early years in Baltimore evoked memories.
We employed a home organizer this week and she whipped our kitchen in shape (we had previously hired her to help with other spaces in our house). We unearthed a waffle iron that B had from long ago. So Spring Onion’s dinner was bacon and waffle “stix.”
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Uh oh. I have one of those cork mats …
If you haven’t eaten yet, I’d go sautéed onions over raw — Ilove raw onions btw, but caramelized or even just sautéed are just so god with beef! Also, a bit of toastiness on the bread. Now I’ve given you my sandwich order, so I’ll be waiting 
Re red meat more than once a week, I will often stick the meat in the cold back of the fridge or the freezer and come back to it. But a sandwich sounds really good right about now!
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Well, just don’t put 'em on a burner and you’ll be fine 
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Veracruz style shrimp tacos, borracho (drunken) beans. Another night denying the reality of a whole day of rain, freezing rain, and snow. The beans were outstanding! The leftovers will be lunches for the remainder of the week.
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Grilled pork tenderloin, butternut squash roasted and mashed with butter and lime juice, and some Lima beans I froze over the summer.
AND
another one of the shaved celery- date-nut-cheese salads we’ve been going on about over in the Salads thread
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There are onions already in the gravy, so maybe I will just stick with them. Caramelized does sound good though, especially with some provolone melted on top. Hmm…
Definitely will toast the bread-- maybe turn it into garlic bread.
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As a side note, I followed my Burns Night adventure by attempting to make pancakes out of the leftover Neeps and Tatties. Alas, no matter how much flour I added, plus an egg, it was too loose. The turnip probably affected that.
I really wanted to say I made “Tattie Patties” but they became an unbelievable mess upon frying. One of those, “I knew this wouldn’t work but let me be stupid for five minutes” decisions.
Interestingly, Neeps are also called Swedes. And if you add scallions to Neeps and Tatties, it becomes Clapshot.
I love the Scots.
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