Roasted pork rib chops with fennel, oregano and lemon
Potatoes with oregano and lemon
Roasted beets with dill and white condimento
Salad
Potatoes with oregano and lemon
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I am so stuffed at the moment, and still I want everything pictured.
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Aww, thanks!
I finally got around to using some of the produce I picked up at an asian market last week (way too late, because too many meals out).
I blanched all the greens and prepped the fresh noodles, then ran out of steam so the mushrooms will have to wait.
Main event was Pad See Ew with fresh ho fun (which should have been used within a day, but here we are). Love practicing a recipe so it gets closer to the goal each time. Almost there (noodles just got a bit squidgy because of the delay).
But I ate only a little, because a friend called just as I finished cooking to ask to meet up for a late drink and a bite, so then I headed out for wine and some fantastic paté (chicken liver and de campagne) later. Beautiful evening, we could sit outside for the first time this season.
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The pad see ew looks great. Brava! I haven’t tried to make it yet. Even though I’ve been eating at Thai restaurants for 35 years, I only started eating pad see ew in the fall, when my friend chose it as part of our dinner!
In terms of Thai noodles, I started with pad Thai that lasted for most of my 20s, then I went through a glass noodle phase, then Khao Soi was really popular in Toronto for the past 10 years or so. I came to pad see eww a little late!
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Thanks! The flavor was what I wanted, but the noodles were 5 days past prime 
I flipped from Pad Kee Mao to Pad See Ew as my Thai noodle dish of choice, because of the greens and the balance of sweetness. Though at dinner this weekend I almost strayed to Pad Woon Sen (glass noodles).
When I buy fresh ho fun, it’s a tough decision between Beef Chow Fun and Pad See Ew! Last time I couldn’t decide and split the noodles and so made both 
(As an aside, I was thinking earlier while prepping and cooking that it is such a privilege to have access to diverse ingredients. I don’t take that for granted.)
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thank you!
i do love a good miso butter on steak… next time!
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those noodles look AH-MAY-ZING. drooling here…
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These were chops. I don’t know how the leg o’ lamb is.
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Thank you, small_h! I’ve made matzoh brei many times, but it’s never looked as tempting as yours does!
Inspired to up my game!
The stars aligned. Usually mine doesn’t come out so pretty.
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That all looks so fresh and delish!
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(post deleted by author)
and she just got back from Costco and I forgot to have her check for a leg! 
Check sameday.costco.com
All their lamb near me is Australian (tbone chops and legs) which is a strong preference for me because it’s mild and not strongly gamey like american lamb — probably what @ernie_in_berkeley meant by not much flavor.
Feature for some, deficit for others 
This latest package was a fluke, though. The chops I’ve gotten in the past had lots of flavor, and not particularly gamey.
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We like TJ’s boneless leg of lamb (New Zealand). The flavor suits our preference, and they come in small 2-lb. packages, which is a good size for our household of two.
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I made an asparagus, ham, and goat cheese galette and served it with a tomato salad. Guess I was excited to eat because I forgot to take a photo of the plate! I thought the galette turned out pretty:
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Thick boneless pork chop cooked with s/p and dried thyme, with sauteed mushrooms and red bell peppers, in a reduced pork stock with some sour cream added at the end for a sauce.
Served on leftover Basmati rice with crispy roasted Brussels sprouts tossed with olive oil and a garlic-herb seasoning.
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Still experimenting with different indoor cooking techniques , the texture of these were good. added a little smoked paprika in hope of getting a little smokiness and complexity, ended up with zero smokiness but I did enjoy the extra heat.
Not sure where to go from here, liquid smoke was a bust, maybe I’ll try wood chips and water in the pan.
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