Linguine and Moeballz(frozen from Costco ), Rao’s tomato/basil sauce,garlicky garlic bread and a generous dusting of Parm/Regg, also from Costco
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That has me salivating!
Joint effort tonight after gym sesh - cheese fondue, crudites, spicy Cajun sausage, leftover frites, and reheated pretzels from Super Bowl Sunday.
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Helloooo, 5-day weekend!
An easy dinner for tonight: roasted chickie boobie with a drizzle of olive oil and a healthy sprinkle of Spicewalla’s Honey and Herb seasoning blend, Near East rice pilaf, and steamed and buttered green beans
Oh, it is gah-ron-teed there was some wine!
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No, no straining. Whole Milk, dry Milk Powder, a Cup of the last batch. 10 - 12 Hours at 98F
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(post deleted by author)
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The bok bok queen strikes again 
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Despite hitting the hay before midnight yesterday we were not too thrilled about having to evacuate the master bedroom for the bathroom remodel peeps at 8:30 AM – not that we would’ve been able to sleep through the incessant drilling and other Very Loud Noises involved in the demolition. The chonkster handled it surprisingly well, too 
We just keep reminding ourselves of how fabulous it’s gonna be 
when it’s done 
We’d already decided on bbq takeout for dinner, as I had early evening plans & therefore no time (or interest, or energy) to make anything.
Brisket with cornbread, ‘smoky’ baked beans, cole slaw, side of chili mac & cheese, side of Carolina sauce and “Ghost Story” sauce, a hot one 
Bwisket. Too dwy & too lean, unfortunately 
Chili mac was 
Don’t like cornbread, didn’t care much for the beans. Far too sweet for me, and not a hint of smoke. Slaw was nicely balanced: not too wet, not too sweet, slightly peppery with the perfect level of tartness.
A local brew to wash it all down.
Why my PIC only put out breakfast plates is anyone’s guess 
. Needless to say we had several helpings and finished ALL of it.
So far, not doing all that great with our ‘one new recipe/week’ plan 
Tomorrow is another day…
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Roasted meatballs (ground chuck) with zucchini, onion, parm and Italian seasonings. Spaghetti with roasted tomato sauce. Baby spinach in vinaigrette.
One pint of our garden tomato sauce is enough for a full pound of pasta; we will have leftovers for the week. Yay!
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My turn to make Pinchos Morunos, it’s a keeper. Followed the recipe except I didn’t have fresh oregano so I used thyme. Roasted brussels, carrot, shallot and garlic in bacon grease and butter. Blood orange, fennel salad, orange marmalade dressing, fennel fond and sunflower seed topping.
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I keep trying bbq beans/ baked beans because they certainly look good, but they’re like candy to me. No matter how many elements are added to offset, and assurances that they’re balanced and not too sweet, the sweetness is always cloying for me.
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Very tender and crispy fried pork chops. Flour & cornstarch, paprika, onion , garlic powder, s&p. Double dipped in buttermilk laced with hot sauce. Loaded mashed potatoes. Apricot jam/butter glazed baby carrots. Wish he’d leave the gravy to me…
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Milk powder! That explains it. How much milk powder per cup of milk or do you eyeball it?
Impromptu potluck dinner at friends’. I was going to go over because our travel schedules are about to clash, so we weren’t sure when we’d next converge. Another friend is flying solo for a few weeks. A third friend / cousin happened to be in town. And so, a party was born.
I made a quick tuna mousse for appetizer (friend’s husband loves it and I keep forgetting to make it) which we ate with crackers because I forgot the toasts at home, said husband made chicken curry, other friend brought several veggies, and the cousin brought jalebis for dessert. I also took homemade chapatis from my freezer stock, which made everyone else inordinately happy because we are so used to making do with store-bought or rice.
On my dinner plate: Palak paneer, Bengali-spiced butternut squash, Cabbage, Potatoes, Chicken curry, Chapatis. Not pictured: split pigeon pea dal, rice.
I was so full. And I don’t even like this kind of fat jalebi. But I still ate one, because fat jalebi >>> no jalebi.
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Who doesn’t like deep fried dough drenched in sugar?
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I admire your courage to have ghost pepper sauce. I love spicy foods but I haven’t mustered up the guts to try ghost peppers.
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Yes. Also, these were very crisp. Soggy jalebis are no good. Skinny and crisp are the best, but hard to find.
I find they are better with mustard mixed in 
Only if it’s not “surprise mustard”
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I mean… it wasn’t ALL ghost pepper. It was definitely up there as far as heat level goes, but mixing it in with the Carolina sauce, then dipping that dry AF brisket in there made it work. And I have a pretty high tolerance
