Cuban style picadillo with tostones and avocado
Fruit for dessert
20 Likes
Dinner tonight was Sichuan-ish flowering cauliflower, pan-roasted chicken thighs, and yum soon sen-inspired glass noodle salad repurposing the remainder of the cabbage slaw.
The cauliflower was fantastic for no work — I bought a chinese bbq spice blend a few weeks ago, and used some of it for seasoning, along with garlic. Perfect balance of Sichuan pepper, cumin, white pepper, and other stuff.
The glass noodle salad was inspired by @Phoenikia and @shrinkrap’s meals yesterday.
17 Likes
I concur with @PedroPero: that is one stunning plate of food 
If you were a member of our Facebook WFD group, no doubt this would be the #coverphoto of the week.
Grillo’s pickles in any shape (spears, slices, de gallo) are the bestest.
3 Likes
I have a lowly SE and am consistently surprised at the photo quality bc I am a terrible photographer.
#tekkmollogyFTW 
I keep a bottle of dry vermouth to use when recipes calls for white. It works well and with it’s twist off top lasts for quite some time.
5 Likes
Thank you. My kitchen faces north and the natual light is great this time. Black counter tops help as well.
Regarding Grillo’s - My 2 favorite things about them are the flavor the grape leaves impart and the fact that the spears look hand cut - there is a lot of variation in the their shape and size.
3 Likes
Is that blend commercially available? If so would you please post a picture or link?
That. Is. SO. Sexy! 
2 Likes
Made it to the beer garden just in time for a sunset beer. We rolled the metaphorical dice between a Viet street food place up the road I was keen on trying & our usual Thai haunt.
The Thai place won. Basic bishes, we are.
A nice, tart tom yum goong was required to warm our bones from the chilly ride,
and the rest of our meal could succinctly be summed up as The Meats:
two orders of moo ping,
one order of moo grob,
one order of laab ped.
The moo ping was a skimpier portion than the first time we had it, but just as flavorful, and the moo grob lovely — but the absolute star of the evening was the laab ped. We’ve had it many times before, of course, but every previous iteration always was made with ground duck…. not luscious, perfectly MR slices of duck breast bathed in spicy, tart, salty, sweet goodness. Best laab ped EVAH 
Hot AF, too, so we’ll prolly regret this tomorrow. Ended up getting an order of sticky rice to soothe our tortured tongues 
But oh, those endorphins make it SO worthwhile. At least that’s what we keep telling ourselves 
12 Likes
Spicy, spicy baked rigatoni and meatballs topped with provolone and Parm Regg.
. I either need a nap or a walk .Also, I tried a new tomato sauce as I was tired of Rao’s price and taste. Mutti might just be my new favourite.
18 Likes
Thursday.
The Day Without End.
Barely had time for lunch.
Tired.
First CSA pickup this afternoon right outside my workplace included gorgeous local strawberries.
So, I went with a light salad for dinner:
Spinach, CSA arugula, sliced previously roasted chicken, sliced cuke to use it up, sliced radishes, sliced CSA strawberries and crumbled soft goat cheese.
Vinaigrette of olive oil, fresh lime juice, honey, Dijon mustard, lime zest, salt, and freshly ground pepper.
Damn, this was good. The strawberries are amazing.
Oh. Did I mention wine was poured before the cats were fed?
Yeah. They weren’t happy.
But neither was Momma, so she comes first, boyz.
20 Likes
Pesto salmon, roasted potatoes and mushrooms, and roasted broccolini. Just trying to use up some lingering fridge and freezer items tonight!
19 Likes
Beyond burger with cheddar and atop a little salad. Stir fried asparagus, shiitakes, and shishito peppers, inspired by a mention up thread about a woks of life recipe
20 Likes
I went for a nice long walk at lunch when it was warm enough for shorts and a t-shirt and sunglasses. It clouded over then cooled down awfully fast this afternoon so when I left home to pick up my CSA after work I had to put on a sweater and pull out the rain gear. The sudden dip in temperature called for bok choy and tofu soup with ramen noodles in there somewhere.
19 Likes
Another PSA today: Early season zucchini is ideal for zucchini carpaccio. So tender.
I used our spiralizer to make thin, curly ribbons of zucchini, then threw on a few grape tomatoes and slivers of a garlic scape bud. Olive oil, a squeeze of lemon, and salt and pepper were the dressing.
I assembled the rest of dinner from bits and bobs of treats we had in the house.
And to paraphrase @LindaWhit, there was wine. All enjoyed on the porch on a gorgeous June evening.
18 Likes
Same, unless it’s something new. We usually keep our phones away from the dinner table, otherwise.
And on that note, the new dish tonight was a Caesarish salad that was posted on salad of the day, beside save-the-cremini-mushrooms risotto.
15 Likes
