That sounds good!!!
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Iâm just really annoyed because I spent a few hours making dough, rolling it out, and filling it for burek, only to try turning on the oven three different times and shutting it off because it was making a blowing sound and then smelling of gas. I took my burek and put it into a cast iron pan to cook it stovetop and then to show the oven issue, I turned on the oven again, at which point it turned on without an issue (donât know why the stovetop being on did that) , but I was already cooking it in the pan. Itâs not burnedâ just a bit darkâ and it tastes amazing, and making burek in a pan is not unheard of (Iâve done it once before), but itâs just really frustrating having a game plan go completely awry at the very end.
Filling is spinach, onion, and grated potato. The potato is great in this. No cheese needed!
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Super cheesy mushroom grilled cheese. Made with extra cheesy, cheese bread, cheese on the inside, cheese on the outside. Was feeling a bit, fancy so I put my catsup in a ramekin
.
S&V chips on the side.
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That doesnât sound good. Perhaps a call to a repairperson or the fire department is in order?
No fire department necessary (similar issue happened with the oven before and fire department isnât called for stuff like this here anyway), and as for the repairman thereâs a single one that we know of (as in actually knows what heâs doing and wonât screw up your appliance more) who deigns to come to this town when he feels like it, which can be months after you call him. Itâs just not like the USA here.
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When I absolutely cannot get my gas oven to ignite I always try turning on a stovetop burner. Iâd say 2/3 of the time it makes the oven go on, no idea why.
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Not super hungry so small plate with smoked kasekrainer from posh butcher and smoky collards from the farm. Very tasty.
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SRF is quite often available in asian supermarkets, e.g. H-Mart.
Didnt realize you werenât in the U.S.
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I now have a working TV, after 2+ weeks of absolutely nothing.
(Iâll be honest, it wasnât bad without TV!)
But I did need to update my ancient router and set-top box.
And I FINALLY got rid of my landline. (Hey, Iâm a dinosaurâŚI didnât join FB until Sept. 2011!)
So I finally got my TV back with a good Verizon technician.
Fridge/freezer cleanout.
Some frozen Argentinian red shrimp close to past their prime and the rest of some asparagus were used up.
Asparagus and red bell pepper sauteed in olive oil, than a sauce was added consisting of teriyaki sauce, grated ginger, roasted garlic, honey, and 1/2 tsp of cornstarch.
Let that cook for a bit, added the defrosted shrimp, along with a sploosh of white wine to thin the sauce, let the shrimp cook for a minute or two, and served it on Basmati rice. A sprinkle of fresh parsley on top.
There was wine for the cook!! Because Friday!
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That is beautiful and certainly doesnât look like anything was past its prime!
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Letâs just say some of the shrimp had some freezer burn, and werenât as flavorful as Iâd have liked. The sauce definitely helped.
Iâm going to Wegmans tomorrow, and fresh(er) shrimp from the fishmonger there would have been my preference. But Iâm not sure if Iâm in the mood for scallops as is my wont when Iâm there every 5 weeks, esoecially right after having shrimp. We shall see. 
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In my defense, the last time I had a taste of green Chartreuse was 40 years ago when my mother pulled a bottle out from the back of their liquor cabinet. I suppose Gin and Chartreuse might be soul mates, but whiskey? Iâll stick to my Scotch on the rocks.
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We dined at Dervish Turkish in Cedar Grove, NJ for the first and probably last time.The restaurant is beautiful but the service is very inexperienced and amateurish. It is impossible to get anyoneâs attention to fill your water glass (even though there are about 20 people walking around doing nothing). You are stuck with your original utensils for the entire meal. They spent over a million dollars on the place, but they have paper napkins, and make you pack your own leftovers. We had karisik pide with meat, lamb, Turkish sausage, and mozzarella; Koban Kovurma (Diced pieces of lamb filet mignon baked in a casserole with fresh tomatoes, red & green peppers, with a blend of herbs); grilled branzino; crunchy calamari; baba ghanoush. It all went great with an excellent cabernet and red blend.
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Happy International Womenâs Day!
Seconding the motion for bangers and mash. Here with leftover caramelized-onion-and-cider-vinegar gravy, and baby garden peas from the freezer.
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Store-bought asiago & portabella gnocchi, with the BFâs arugula/walnut pesto. Gnocchi were super tender, though we couldnât really taste the shrooms through the pesto, but no complaints as it was very good. On the side, little salads of cherry tomatoes, the last of the arugula and sauteed red pepper.
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How was the food?
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That sure looks good!
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All the way in the very bottom of my chest freezer was this large pork roast. I donât remember buying it and I failed to date the freezer bag. Any who⌠I defrosted it in the fridge (24 hours prior) and placed it in the slow cooker this morning. I let it slow cook on low all day long, and my patience was rewarded. Dinner was yummy slow roasted pork with brown gravy, mixed vegetables and tater tots!! YEA!! There is enough pork leftover for some type of dinner tomorrow.
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