Had leftover rice from the shrimp & broccoli dinner & was going for a chirashi vibe, but …. well, leftover rice (even briefly warmed and fluffed up) ≠ sushi.
Couldn’t finish the fish as both king salmon and chūtoro were incredibly rich. Blasphemous as it may be, I might be searing the remaining sashimi for lunch tomorrow
I also made another attempt at spinach goma æ – while I blanched it perfectly this time, trying to get most of the water out bruises it in a way that I don’t like. If anyone has a trick to have it come out less smooshed up (but not soggy), plz send it my way. Maybe I just need to take it out even sooner.
The dressing was store-bought sesame miso sauce to which I added a splash of dark soy sauce and a tiny splash of rice vinegar. Found the dressing entirely too sweet. Oh, well. At least we got our veg in for NFJ.
Old faithful, sausage & bean soup, carrots, celery, onion, garlic, spinach. Tomato, cuke, sweet onion salad with oo & v dressing, dried dill. Too cold for a cocktail, I think I’ll have a hot buttered rum for dessert.
Another quick solo meal before a rehearsal. Packaged veggie tikka heavily doctored with additional veggies, salted chilies, etc. Cucumber salad with scallions, a cut up pepperoncini, oil, lime juice
Last night’s creation was a New Haven, CT-style Clam Pizza. I never had one in Connecticut, but a place over here in NJ used to make an excellent Clam Pie that also had bacon on it. They have been out of business for many years now. Bacon would have made this better but it was amazing without it.
The olive oil flatbread is back at the supermarket, though in such limited quantities.
Tonight was steak fajitas. No pics. Used a London Broil because I was not paying $30 for skirt and the flank portions they had were enormous (2-3 lb each). A sirloin would have been better, but they were out.
Oh, and more of my PIC’s speculoos ice cream topped with a quick blackberry sauce I made from the not so shiny last of 'em I had in the fridge. Pat of butter, berries, pincha toasted sugar, splash of madeira.
Plan for tonight’s dinner was to repurpose a little leftover pav bhaji into a pasta bake that my mom “invented” when we were kids expressly for the purpose of recasting pav bhaji excess when people didn’t want to eat it.
BUT. Mom was not feeling it . So I pivoted to a creamy pesto sauce instead, which made her much happier. Pesto was homemade by sis: cilantro, basil, almonds, and garlic (cheese to be added when using).
I also made chicken for sis and me: a cross between Ruth Reichl’s Diablo and Julia Turshen’s Indecision, both of which are delicious, as was the hybrid.
Carrots on the side for veg, nothing needed as the red winter carrots here are intensely flavored and wonderful.
I am so old that I learned long ago not to let things like that spoil a day for me. Believe me, it made life a lot better. I am not saying I don’t let myself very briefly be irritated, but I refuse to let anyone else ruin a day in my life.
oy - lots of catching up here to do! festivities over xmas and ny were limited, though we did eat some good stuff (sister made ATK’s red pozole, i made a rib eye with an incredible dried morel sauce, we had fabulous take-out Chinese on Xmas Eve, lots of snacking, etc.). But i’ve missed too many din-dins now to post them, so i’ll just start off with the NY Day dinner we had at home - just the BF and me, after a night of imbibing like we were 20 year olds (or hell, 30, 40, even 50 year olds). Leftover birria sauce I’d frozen, made with chuck roast this time. Much more tender when i made it with the short ribs, but still really good. Made a bowl for the BF, and a quesabirria taco for moi.
cheezy goodness. I haven’t yet completely dived back into low-cholesterol-ing it.
had dinner out with the BF on 1/2, and out with my sister on 1/3.
BF is putting me back on the right track with a big salad tonight.
HNY, Everyone!
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. So I pivoted to a creamy pesto sauce instead, which made her much happier. Pesto was homemade by sis: cilantro, basil, almonds, and garlic (cheese to be added when using).
