Detroit, a little too much sauce but I got a nice rise by placing the pan on baking steel.
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The last picture explains it all. 
Sounds like a fabulous weekend!
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Up early. Stoopid body clock!
Homemade chicken stock from lots of bones in my upstairs freezer done by noon-thirty and the stock strained into a bowl, now sitting in the garage fridge to chill overnight.
Mid-afternoon, there was 3.5 quarts of meat sauce made and tucked into the downstairs freezer.
Finally, a half boneless pork loin was slathered with a combination of olive oil, minced fresh rosemary and thyme, minced garlic, s/p, and lots of dried orange peel. Roasted until done.
Yukon potatoes tossed with olive oil, s/p and paprika and roasted in the convection oven until super crispy on the outside and pillowy soft on the inside.
Carrots, peas, and TJs roasted corn rounded out the sides. And homemade applesauce!
Wine.
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Such delicious food and drinks, and photos of good times. You’re beautiful. I can’t do that anymore.
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Chicken taco salad tonight after a weekend away at a music festival. DH did all the work, which was great by me.
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on the grill, with all the usual suspects.
I tried a new recipe from a cookbook I’ve had for awhile (“Whole Foods Guide” by Rosie Schwartz) and once a year I try a recipe, I enjoy it then forget about it. Tonight I tried a miso glazed basa fillet with bok choy and cherry tomatoes and I really enjoyed the flavour profile. It involves placing some bok choy and cherry tomatoes in a casserole dish. Rub the fish fillet with a little miso paste, garlic and ginger then place it on th veggies. Heat up a little vegetable stock and soy sauce then pour over fish then pop in a year 425 oven for 20 minutes.
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Calamari steak, seasoned floured, egged and pankoed. Mac and pimento cheese, green onion. Red and green cabbage slaw with carrot, celery, parsley, Carolina dressing. Tartar sauce was mayo, sour cream, dried onion, whiskey cornichons from Germany, capers, garlic and dill. Negroni and wine.
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I love a partner who cooks. I used to do all of the cooking despite the fact we both worked full-time jobs with commutes in opposite directions, with no take-out options once we hit home plate. That was the status quo for many, many years. Then I got breast cancer. Our dynamic changed. He stepped up and we have good meals - I did a lot of coaching and teaching in the process. BTW, he’s a mathematician and engineer.
My biggest hurdle is when he tells me “But that’s not what the recipe says”.
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We enjoyed an outstanding dinner at Jessica’s Restaurant in Fanwood, NJ. It was our first time at their beautiful new location. What a difference from a small 7 table cafe (with a big tent in the parking lot for extra seating), to an absolutely gorgeous new restaurant with incredible attention to detail. We enjoyed pistachio crusted Australian half a rack of lamb, with Harissa yogurt, asparagus, almond quinoa, Merguez sausage; soft shell crabs with Fingerling potatoes, chorizo, sundried tomatoes, Kalamata olives, topped with arugula pickled onion salad, lemon honey dressing; shrimp rigatoni with Wild mushrooms, sun dried tomatoes, balsamic fig glaze, white cream sauce; jumbo lump crab meat crepe with wild mushrooms and lobster sauce; P.E.I. mussels, shallots, applewood smoked bacon, fresh herbs, white butter sauce. It all went great with our favorite red blend and an excellent cabernet.
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Was about to roast some chicken thighs… again! But then I pivoted to an easy-ish prep from the cookbook Gunpowdet instead.
Ghee roast chicken, cabbage and coconut salad, some chapatis from the freezer, and the last of my batch of rice+quinoa.
A nice Sunday meal, but now I want roast chicken tomorrow 
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I need that right now - 2:40 am on the east coast. We had a heavy martini lunch with just a smither of food. Decided we weren’t hungry for dinner, but here I am.
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Cavatappi’s such a fun pasta shape, and it goes with so many different sauces 
I use it with mushrooms, cream or meat sauces, and even make my mac salad with it. It also happens to be my PIC’s absolute favorite (mine’s pappardelle).
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The squid does look good. Sorry it was a bust. Can you share your recipe? I love whole squid but have had mixed results cooking it at home
Beautiful! What a weekend full of friends and much deliciousness
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Sure!
1 clove garlic, grated
1 T olive oil
1 scallion, trimmed and sliced
1/4 cup parsley, chopped
squid
Salt and pepper to taste
crushed red chili flakes
1 T white wine
Pre-heat a pan (big enough to hold the squid in one layer) in a 500 degree oven. Combine garlic, oil, scallion & parsley. Toss with squid, salt, pepper and chilies. Put the squid in the pan, add wine and return the pan to the oven. Roast, stirring once, until squid is cooked.
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TY! I’m going to try it in cast iron on the grill as soon as I can get my hands on some good whole squid
A mathematician / engineer, stepping away from the written instructions of a recipe? You’re asking a LOT. 
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@lindawhit, @retrospek—apparently you can see what goes on at our house too. 
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