I’m a stomach sleeper (AND I grind my teeth!) so not mouth breathing. I’m home today, so little talking today except to the boyz. LOL Lots of tea with honey and cough drops today.
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This salad looks amazing! Glad you survived the hail and Zeus’s anger.
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Happy anniversary @paryzer
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That egg is a thing of beauty!
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Thanks @Metsfan86 !
Looks fantastic (as usual 
)!
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Thanks! I think this type of prep may find its way into weeknight dinner rotation with some more frequency, especially if I can big batch the sauce on a weekend. It came together really quickly!
I’m on new meds that make me ridiculously woozy and sleepy, so I slept past noon (!) yesterday. I wasn’t particularly hungry all day & only had a little slice of toasted bread with melted havarti before catching my friend’s show at a local brewery. The food truck set up there last night almost exclusively sells fried stuff, none of which flooted our boots, so when we got home around 10:30 I made some pan-fried pork and leek dumplings with dipping sauce.
'twasn’t pretty, but it did the trick
A lil treat from this Ferrero gift box we were going to gift someone… but never did 
.
I love them all, but the OG Rocher may still be my favorite.
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Hope you get better soon. Everyone in my house has this, and the cough seems to go on forever!
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We do fish on Good Friday. I picked up some rock snapper, and I’m leaning towards making a rock snapper Veracruz based on this recipe.
Olives and capers added to a portion of sauce that will be available at the table, since some people at my place are avoiding salt.
I don’t see cinnamon in most Veracruz recipes. This one has a very small amount added.
I also picked up some scallops. I don’t know how I’ll cook those yet.
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We still get the New York Times Sunday paper. Last week’s recipe was Halloumi Chicken Parmesan With Za’atar. Mr Bean bought the cheese with the hope that I would make it one day and since I happened to have some thin-sliced chicken cutlets I decided to try it out. You make a cumin and allspice infused tomato sauce that’s enriched with heavy cream (I used 1/2 and 1/2 since that is what I had). Bread the cutlets with panko flavored with Za’atar, lightly fry and save until the sauce is done. On a sheet pan lay down a bit of sauce, the cutlets, more sauce and the halloumi. When done, drizzle with Za’atar infused oil before serving.
Since I had the chicken, the dish came together quickly. It was a little meh but next time I’d amp up the spices and maybe use a more flavorful cheese.
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Gracias. I recommend a shot of Cuarenta y Tres for your throat.
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Tried a new Korean noodle kit today for dinner, instructions were a little confusing at first, and the noodles broke apart as soon as I added them to the pan. Flavour was good, but I added a few extras like chili crunch, scallions, bok choy and toasted sesame seeds. Seared salmon for protein.
The noodles breaking are a deal breaker for me, no slurping = no fun.
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I don’t care for udon at all, but your toppings look faboski!
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Gracias, I’ve never met a noodle I didn’t like. 
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Our bathroom remodel is done!!! Woo hoo! Only took 5.5 weeksAND our kitchen floor & backsplash, plus a new hood/vent.
Sadly, no cooking again tonight to see how well it works: one of my gal pals is celebrating her 60th bday at a local brewery tonight & hired my band to provide the musical entertainment. The food truck tonight has a few sammiches like burgers and such, plus variations on poutine, none of which I will risk to indulge in pre-show 
And so, I foresee a repeat of yesterday’s spectacular culinary treats for ‘dinner.’
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Too thick for me.
“That’s what.”
-she
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A very slow day. Sleep. Drink water. Read. Cough. Pop in a cough drop. Read. Drink water. More coughing. More water and cough drops… A bit more sleeping.
Was supposed to go out to dinner tonight, but that wasn’t happening. And even though I wasn’t really hungry, I had taken stuff out to defrost, so figured I’d make it anyway.
Leftover shredded chicken, black beans, and a veggie mix of peas, carrots and corn pulled from the freezer became chicken & black bean enchiladas. Made some red enchilada sauce from Cookie+Kate’s site, and combined it with a small can of Old El Paso mild enchilada sauce because I went too spicy on the homemade. Still spicy enough (for me) to get my stuffy nose running, so there’s that.
Grated Monterey Jack and cheddar, and sour cream and minced parsley. No green onions.
Water.
Not the usual mix for enchiladas, but it did the trick.
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Good Friday supper. Pacific snapper/ rock fish (kind a bland. Didn’t do Veracruz because of the ravioli and my refrigerated herbs aren’t looking good), scallops, shrimp and burrata ravioli, king city pink beans with ginger and maple syrup. Lemon Easter buns.
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