My first homemade pizza . Cooked in a electric oven . Pleased yes. Satisfied no . It was good . Next week a higher hydration dough. Fermentation time. Loving it . I looked down at my slippers . There was a thin dust of flour. Its a sign . Looking at a portable pizza oven for the future. Cheers .
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but it looks fantastic!
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The crust needs to be soft and crunchy. Lol . A little tough for my liking.
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Tonight’s dinner was Breaded Beef Liver, Mashed Potatoes & Gravy and Peas. Both Sunshine and I like our liver breaded; plus its simple and easy. Win-Win!
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Yowza. What a meal. When I looked at the first photo, I wondered how anyone could do that to an artichoke!!
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Me too. “Our song” is Moondance. We played it at our wedding. For my 50th birthday, he bought tickets for us to see him in concert in Ireland…
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I had intended on having a basa filletvwith a white sauuce however I wasn’t too hungry so I had an oven baked basa fillet with some pan fried vegetables.
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That looks GREAT 
Looks fantastic to me❣️
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What are you drinking John?
That looks like blue wine.
Didn’t you hear? It’s St. Patrick’s Day and green is what all the kids are talking about.
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DH decided he wasn’t using our boat enough to justify the expense so we have it listed for sale with the boat dealer/marine service who took it out of the water last fall and are spiffing it up for resale. We waited 18 years for our slip at Rock Harbor, and have used it for about 6-7 years. Before that, we had a couple of Grady Whites that we trailered. The harbor is very tidal - can only access it for just under 2 hours on either side of high tide. And the catch in Cape Cod Bay is dwindling.
We have incredibly narrow restrictions on striped bass up here. Bluefish aren’t as plentiful, either. We always smoked our bluefish before vacuum sealing them. We make a delicious smoked bluefish pate, smoked bluefish chowder and smoked bluefish cakes. I subbed chunks of striped bass for shrimp in a recipe that made a sauce for linguini, have used it in bouillabaisse/cioppino without much else. We tend not to freeze much striper because we don’t get to keep much of it.
Say good-bye to our last Grady White 
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Dinner was a quite large mixed green salad with tomatoes. I used a liberal amount of my favorite salad dressing…Bob’s Big Boy Blue Cheese. In Japan I almost never bought salad dressing and instead would make my own. But I never saw blue cheese dressing of any kind in Japan nor attempted to make it (blue cheese, like most cheeses is expensive in Japan.) Most blue cheese dressings in the US aren’t very good if you ask me. Marie’s, Ken’s and Marzetti are fine, butIMHO, Bob’s is the best.
I had a piece of toasted pita bread with some Swiss cheese on it as well.
I spent another good half day continuing to clean my sister’s kitchen and did 3 loads of laundry (1 of mine, 1 of her kitchen linens and 1 of her clothes). The kitchen almost looks presentable now. But I’m nowhere near satisfied. After her kitchen, I must tackle the dining room and there are other rooms that need my attention as well.
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Thank you! Everything was delicious. I am not a red sauce person, and I love mushrooms, so this truffled mushroom lasagna was perfect for me.
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Mushroom tacos from Wes Avila’s great taco book - corn tortillas with roasted halloumi, shiitake mushrooms (cooked with garlic, thyme, bay leaf) and button mushrooms (cooked with curry powder, garlic, thyme, bay leaf and shallots) topped with parsley and a salsa made from coriander seeds, olive oil, garlic sherry vinegar, dried red pepper flakes, paprika and jalapeno)
And a salad made with cavolo nero, lemon juice and crispy chickpeas (roasted in the oven with cumin and coriander seeds and chili powder) and a tahini and roasted sesame oil vinaigrette
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Your salad looks good enough to eat! Salads are a chore for me, but I love them. I have a good-sized stainless steel bowl with a tight plastic lid that I use when I process greens and vegetables for salads. Chopped romaine, carrots, cucumbers, red cabbage, celery, radishes - they all stay crisp and fresh for days in that container. I can add sliced fresh mushrooms, tomatoes, peppers, red onion sliced thin and soaked in ice water for awhile - all kinds of things but it’s an assembly line to get the bowl of basic stuff prepped.
I remember Bob’s Big Boy as a pre-teen growing up in the mid-west on a farm adjacent to a small town/city that had a Big Boy drive-in. My father treated me to a Big Boy sandwich there (pre-curser to the Big Mac, I think). It is seared in my memory, and I had to take half of it home. I wonder if your dressing is related to the same outlet?
My hope is that you can find a place for yourself and put your energy into making your own nest. It is generous of your sister to give you a place to land and you are generous in your efforts to make it a place where you can co-exist in the moment. Sometimes when you just focus on small things, the big things can work themselves out and life isn’t so overwhelming.
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Thank you for your kind comments regarding my dinner and life situation!
Salads can certainly be a chore to make! But with my sister’s kitchen the way it is, bagged salads are currently the best I can do
“Big Boy” has various names attached to the front of it depending on the part of the US or world they are located in. “Bob’s” is the original and inventor of the double decker burger with the extra slice of bun in the middle. Bob’s started where I grew up as a teen in Glendale, CA. The one you’re likely familiar with from the midwest is Frisch’s.
Japan has Big Boy restaurants as well, but there’s no first name attached to them and believe it or not, they are not a burger chain and more like a steakhouse.
Coincidentally, Baskin-Robbins 31 Flavors ice cream started in Glendale, too.
As for my sister, you are entirely right regarding her generosity. I do the cleaning, etc. for her to show my thanks. But she phrases it as “you have to earn your keep” and believe me, I am certainly holding up my part of the bargain! 
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I was googling whether this is a thing yesterday. Great minds! 
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Maybe try other brands of doubanjiang? The Pixian ones are very good (and very msg ).
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Yum, I’d like that right now!
