Thanks for posting! I bookmarked that same recipe today.
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I made achiote marinated black cod with habanero pickled shallots for Taco Tuesday! Sadly, I forgot to oil my grill pan and ended up with a flaky, achiote flavored pile of fish (hiding under all the garnishes). Still tasted good!
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Mesquite-smoked hot wings on the Big Green Egg. The sauce is a blend of Frank’s and our own serrano pepper sauce. Celery sticks. Homemade ranch from Penzey’s spice mix.
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And homemade hot honey.
I was going to do taco Tuesday until I discovered it was Fat Tuesday so I had to pivot. I whipped up an okra gumbo with crab meat and little smokies (I had no andouille) and Creole cauliflower rice. Mixed greens salad, carrot, red onion, baby bell, muffalettta salad dressing. There was bourbon in honor of the street.
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Picked up more fresh ho fun in Flushing yesterday (and remembered to buy some greens this time too) so I had another go at Pad See Ew for dinner.
Turned out really well – once the sauce blend tastes balanced, it absorbs properly into the noodles, and the noodles don’t break up into mush, it’s amazing how it tastes and looks like what one might expect 
I kept it vegetarian with king oyster mushrooms (from the freezer – I put down mushrooms 3 separate times at the store after reminding myself that I am still working my way through last time’s haul) and gai lan, because I also bought a bunch of meaty bbq, so I didn’t need more meat in the noodles.
BBQ spare rib and cha gio (also from the Flushing visit) alongside.
A piece (okay, two) of orange olive oil cake for dessert.
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Cumin fish DRY pot
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I’m so glad! I haven’t made it in a long time, will have to get some pork tenderloin one of these days.
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Gig went well. Happy crowd, happy lingua 
Had two wonderful Bellinis from their Mardi Gras cocktail menu, and “split” the Cajun shrimp mac. The first plate was lukewarm and the cheese coagulated, so I sent it back. Second round was better, but I only had time for a few spoons before we had to hit the stage.
It looks terrible, I know 
but the shrimp were great.
The boys absolutely butchered my new original, but thankfully the crowd was none the wiser / too busy getting their drank on 
, but the kid drummer did a great job.
Our planned Palentine’s meal tonight isn’t happening, so we’ll have to regroup.
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This looks REALLY good…and I have some pork tenderloin in my freezer. It’ll definitely be WFD very soon.
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Me too.
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Moi trois.
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Soy cuatro!
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Yo cinco!
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One of the best way to use up leftovers.
Bacon/chili/cheese omelet with a side of toasted English muffin for dinner.
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A favorite of mine too! When I make a big pot of chili I always freeze omelette-sized portions.
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Zhoug-marinated roasted chicken thighs (based on a recipe from thekitchn), red onion, carrots (a bit overdone) and 7-grain pilaf. Excellent deliciousness to effort ratio meal.
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After a serial gut bomb of a lunch that I thought would send me straight to bed for a well-deserved nap but didn’t, we felt like lighter fare for dinner… but not like cooking.
So I told my beloved that “I’ll buy if you fly,” and he went out to pick up sushi: king salmon, escolar, mackerel, yellowtail sashimi, suzuki & chū toro nigiri, yellowtail scallion roll.
The place was a zoo, apparently (gosh I wonder why? 
), and the order wasn’t ready when it was supposed to be. They were also out of suzuki, so I ended up steaming a handful of har gow as well.
I foresee a veddy, veddy early evening after last night’s shenanigans, which is just as well: our bathroom remodel starts mañana, and those peeps show up at the crack o’dawn.
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