After taking a half day PTO and $700 spent on Gilda for rear brake pads and rotors, I went super-simple for dinner:
B/S chicken thighs marinated for about an hour in OJ, teriyaki sauce, honey, ground ginger, dried orange peel, dried rosemary, and s/p. (Needed more ginger.)
Baked at 350° for about 35 minutes, spooning the marinade over top to glaze.
Sides were Basmati rice with peas and TJ’s roasted corn.
Tonight’s dinner was an Asian style chicken salad using a poached boneless skinless chicken breast, snow peas and bean sprouts. The dressing consisted of evoo, lemon, soy sauce and garlic. No ginger this time since the piece I bought a couple of weeks ago morphed into a hard, shriveled up ball of nothingness. Time to find a new ginger dealer.
This Waldorf is another Epicurious salad I started making 22 years ago. The date on the site is 2004, but I think it was from an issue in 2000 or 2001. It’s a modern Waldorf with dried cherries, grapes, and sweet & spicy pecans.
I hate that Epicurious has a paywall now. It’s possible to grab a screenshot before the paywall pops up.
Pinoy-style chicken adobo from an old Chowhound discussion about different styles of Filipino chicken adobo (similar to this recipe), jasmine rice, last of yesterday’s neighbor’s asparagus.
Love a Waldorf Salad - thanks for the link to the variation!
Do you know how to call up an incognito browser by right clicking with the mouse? It’ll only buy you a few views behind the paywall, but often, that is enough.
Farmhouse Pork Stir-Fry from Woks of Life with pork belly, Anaheim peppers, garlic, ginger, light and dark soy sauce, Shaoxing wine, sugar and chili-fermented bean paste
This batch of lamb chops from Costco is kind of flavorless. I sprinkled them with MSG while browning with Montreal seasoning. It worked, and they picked up a deeper flavor. The muted flavor of the chops was mentioned in another discussion here. This is is a workaround, if you still have them in your freezer.
Dinner last night was at a new-to-us Thai even closer to our pad that got promising reviews online, and the fact that they have moo ping sealed the deal for me!
None of the dishes had any discernible heat, which was a major disappointment – especially since the som tam and the fish filet were advertised as spicy & very spicy, respectively.
So I ate a sizable slice of bird pepper in the som tam and ‘enjoyed’ a few minutes of fire mouth. We finished our meal with laab gai, which was also so ludicrously mild we asked for something spicy to add.
They brought out dried crushed chilis that did the trick, but the food was also lacking the complexity we’re accustomed to from other places, including our local favorite – even tho they tend to go overboard with the heat. Maybe there simply is no golden medium
The biggest news, however, is that we booked a super-spontaneous trip to Palermo. Friends from back home are in Italy pretty much every summer (we saw them in Lucca back in ’18), and they’re being visited by mutual friends from home next week as well. Should be a real blast. I’ve only been to Palermo once in the early 90s for a land visit during a Med cruise with family.
Looking forward to OD’ing on pistachios, caponata, cheap Sicilian wine, seafood, pasta, cannoli…. Honestly, I am FAR more excited about this trip than I was about CPH even tho we ate there quite well
I have to admit even has a hot-blooded German I never understood the extreme excitement over white asparagus in Germany. It’s good but at least for me nothing crave worthy
Spicy, spicy eggs and roasted asparagus with Black Forest ham, wish I had chorizo, everything cooked in Calabrian chili oil and showered with Parm/Regg . Tasty dinner
Nah - white asparagus just has a good marketing agency working for them. There are so many better tasting vegetables
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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I forgot to take a photo, but we attended a school potluck and I made tricolor rotini pasta salad with fresh Mozz, Kalamata olives, parsley, pepperoncini, grape tomatoes, orange pepper strips, oo, and TJ’s Italian-cheese vinaigrette. Sliced pepperoni as an optional topping. It seemed well received and I gave away most of the leftovers.
And I loved every bite of it!
oil and showered with Parm/Regg 
. Tasty dinner 
