Tuna salad on homemade deli rye. More of DH’s yummy chips.
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Wow the rye looks perfect!
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Thank you! I tweaked somebody else’s recipe to my liking , and used a bread machine. 
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Dinner today was built around a jar of homemade kimchi. I made bulgogi style ground beef, and served it with steamed rice and egg on top. Pickled cukes and kimchi on the side.
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I made caldo gallego. Sauteed ham hock with onion and poblan pepper until vegs were tender, added garlic, bay leaf and sweet pimentón and pepper, no salt everything was salty enough, sauteed for a minute then added chicken broth and simmered until the meat fell off the bones. Returned the cubed meat to the broth and added cubed potatoes and kale and simmered until tender, then just before serving I added cannellini beans and Spanish chorizo. Salad of little gem, grape tomatoes, yellow baby bell, green onion, muffaletta dressing. Cook’s cocktail was a Red snapper garnished with a Spanish olive and chorizo and there was wine with.
Dessert is a Creamsicle. It reminds me of boozy Orange Julius.
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Well, it’s been a tough two days as ceremonies kicked off last evening for dad’s 1-year anniversary (“kicked off” as in lunar / religious calendar leading up to the punch-in-the-stomach of a whole calendar year having passed, because no one had space to mourn him with all the shit that happened to mom after that, so how the high heck has it been a YEAR??? Aah, life.)
Anyway, LINNER yesterday was the early bird special with fellow Onions at a new Cambodian restaurant (timing worked out well because I was home in plenty of time to video call in to the ceremony).
The food was lovely; it’s been so long since I ate Cambodian that the gentle spicing combined with potent flavor combinations was a pleasant surprise.
What we ate and pics are here:
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After the ceremony, it had been long enough post-meal that I was hungry again, so I ate the rest of a spanish tortilla I had made earlier in the week with leftover chorizo and alioli. (Look at my cute little baby tortilla! — turns out 2 eggs-worth will fit into my tiny carbon steel fry pan, which I never thought to do until this week, duh.)
Oh yeah, and that marble cake finally went gonzo 
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Tonight, I FINALLY got to the Porchetta!
I made lazy polenta (microwave + oven) finished with milk, brown butter, cream cheese, and lots of grated parrano (which is all I had, not having restocked cheese yet).
Also sautéed a bag of spinach (because I couldn’t get to the store for broccoli rabe, which is what I had planned for this plate).
This. Was. So. Good. Lazy version of every item, but so delicious anyway.
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Oh, and I baked some new-to-me brownie cookies since dinner didn’t need much work. They were almost a disaster (as in, almost all over the bottom of the oven) but then they were saved, which is just as well, because they’re tastier than I was expecting.
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Thank you for your kind words 
It’ll hopefully be eased by the fact that we’ve lived on different continents for well over 20 years now, and with her increasing dementia over the last years, contact was often spotty. But yeah, it’ll be strange and sad for sure.
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OMG yer killing me. When you are fully recovered, would you care to become my personal chef?
Please? 
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I was gifted a jar of homemade kimchi by my friend who recently lost her sister. My PIC absolutely despises the stuff, so eating it will have to be clandestinely & behind closed doors. Or on the patio 
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Lovely ladies night, and far less of a sausage party than last time – as it should be 
I was happy that the widow who gifted me her ginormous kamado grill last fall (she didn’t care to use it anymore after her husband passed 5 years ago) could join us. She only very recently started going out again, and she enjoyed herself tremendously. A dear friend who was diagnosed with MS two years ago, and who therefore hasn’t been able to join us on a regular basis showed up as well & was in excellent spirits. A truly joyful evening 
As for food, we shared an order of the fish fry nuggets – perfectly crisp batter and juicy, flavorful chunks o’ salmon with a dill lemon tartar sauce,
a nice orecchiette pasta with pistachio pesto and artichokes,
and escarole salad with feta, grilled peppers and stupid, flavorless chalk balls aka chickpeas I ate anyway (only bc I was hungry 
) in a lemon vinaigrette.
Birthday party tonight. It’s gonna be a loooooooong weekend 
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I’ve never really been fond of them - except in hummus.
And those fried fish balls look ah-MAY-zing! They’re bigger than I thought they’d be, too. 
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I was expecting haddock or cod, since fish fry is usually some type of white fish, so this was an excellent surprise! I almost ordered another portion just for myself, but the gals wanted to try other things. I coulda made a meal of those.
I can only abide chickpeas as falafel or hummus, they’re utterly pointless to me as a food otherwise.
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Patio sounds good. You can hide from view but the smell travels! Husband made it. He’s made it before but this time was particularly tasty. He mashed up some recipes with some video techniques.
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Hi Peter, if you have time and it’s not too time intensive, could you outline the recipe? Drums here are half price this week, and bone-in thighs were half price last week, so I’ve got some of both and that looks damned delicious.
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Ok, I’ll see if I have it somewhere that I can copy/paste, if not I’ll just do it from memory. Not really difficult.
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Last night was leftover shrimp scampi with linguine, a salad, and some more of those sautéed king trumpet/oyster mushrooms. I’d originally made the scampi on Tues when my GF daughter was home, and then just separately tossed an eyeballed 1/3 on her 8 ounces of GF linguine and our 16 oz of regular Rao’s linguine. I was shooting for 2 meals per each of the 3 of us and it worked out just right (she took hers back to college early Wed morning). Bag salads were half-price last week so that’s on the side.
But I forgot to take a pic Tuesday. This one below is, if memory serves, a second serving of the leftovers (last scraps of it).
I had already had some wine so I decided it was a good idea to sauté the mushrooms sort of “Mystery Oil” style. I used about a teaspoon each of one I had labeled “herb garlic ghee” (with no info about what the herbs might have been) and another labeled “spiced oil, July 29” (no info about spices, although coloration indicates some turmeric). Then a couple teaspoons of regular salted butter.
I got lucky - they tasted great. I sliced into matchsticks and stirred about half in with the pasta mix and the rest were available for tossing onto the salad or just munching (which is how my wife liked them).
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Second this request. I can never have too many chicken recipes 
So meaty. Not the most flavorful of shrooms, but it grills/sautés so nicely without too much shrinkage.
I may have to pick some up at the Asian grocer next time I go. They’re so good in stir-fries and/or pasta, too 
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Chicken and rice
This is pretty simple. Poach/simmer chicken legs and or thighs in salted water for about 35-40 mins. You can use breasts(bone in) but because of the cooking time, about an hour start to finish, I find they dry out a bit it’s up to you. While the chicken is poaching, slice and sauté 1 med onion and one Cubanell pepper until nicely colored ,brown-ish. Add a table spoon of tomato paste and some canned or fresh diced tomato(not too much) and some paprika(tsp) and fry it up for about a minute or so, add a pinch of dried oregano. Add some of the chicken broth to loosen it up a bit and bring to a simmer. Add rice and coat it with the tomato mixture, we use good old Uncle Ben’s Converted rice, but I’m sure basmati, jasmine or your favorite will also work, bring rice/stock to a simmer transfer this to a shallow baking dish and add more stock(I just eyeball it and add more stock if needed, but it’s usually 2 to 1 liquid to rice season with S&P and add chicken. Coat the pieces of bird with some of the liquid sprinkle a touch more paprika over the chicken and rice. Plop into a pre heated 350 deg oven for about 20-30 mins or until the rice is cooked to your liking. This is a pretty standard technique for most of mom’s recipes. You can add garlic, herbs, spice/heat. You can make a real stock by adding veg to the liquid. Pretty easy and flexible recipe, Enjoy!
YMMV, this is a recipe my Mom taught me, she never really used any measurements, everything was eyeballed and from memory. If you have any questions feel free to ask 
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Thanks so much!
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