Chili-shrimp Caesar tacos with garden veg. I ate three.
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I made (a nice juicy, flavorful) meatloaf and taters. There was a lime in my G&T – surely that counts?
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And the gin has citrus, herbs and berries.
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We enjoyed another excellent dinner at F1rst Restaurant in Hawthorne, NJ, including striped sea bass; crab cake BLT; tuna tartare, and fried calamari and artichokes with roasted red peppers, kalamata olives, lime “Caesar” aioli. It all went great with an excellent Shiraz and cabernet.
For dessert, Mrs. P made a delicious Ricotta ice cream topped with fresh strawberries, blueberries, basil, honey, balsamic vinegar reduction.
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So essentially a salad, right?
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Exactly.
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Meatball mini meatloaf. I was too lazy to make meatballs. It was moist and tender. Served with marinara and parm. Sides were sauteed corn, onion, red bells with a skosh of Calabrian chile oil and panzanella salad. I too had a G&T and a Negroni.
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Maple ginger salmon, rice pilaf, sautéed broccolini/Swiss chard/arugula/endive from the garden, green beans from the garden with dill, evoo and balsamic, maroulosalata and cannellini beans with Rotel tomatoes, cumin and oregano.
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Greenmarket day, woot!
Avocado, corn, tomato, basil.
Oysters! In a month without an R. Living dangerously.
Scallop ceviche with aguachile, fucking amazing, excuse my French.
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Quick “chicken curry” with diced chicken breast, red pepper, snow peas, mushrooms, cilantro, curry powder, coconut milk, chicken broth and served with freshly made cauliflower “rice”
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What’s in your aguachile that makes it such a vibrant green? Cilantro?
Cilantro, mint, parsley, cucumber, jalapeno, red onion. Crazy bright, right?
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Stunning. And it sounds delish. Did the 'peños pack any heat? Most I’ve bought in recent memory were but glorified green peppers, unfortunately 
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Yes, they are from a vendor that specializes in hot peppers.
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We just listened to an equal parts enlightening and infuriating podcast about the disappearance of heat in commercially produced jalapeños. Good to have a reliable source!
I think those “Large Rice Flake” are a great option for Home Cooking.
Fresh are so delicate and if refrigerated a whole nother level of Ass Pain!
Just skip the Beef and you have Futomaki.
Those look great!
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48 hour marinated miso black cod, cucumber and tomato salad, rice. I used a chickpea and barley miso from Massachusetts based miso company, South River Miso:
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Pizza Saturday. Yay 
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