It’s cheap movie day, so we’re catching Longlegs with a few friends. It’s also Taco Tuesday, so we had tacos at the local taco wizard beforehand.
The owner wasn’t around, which was apparent – tacos weren’t nearly as good as usual 
I added the berry hot sauce to the queso w/chips.
Tonight’s dinner was a kale salad. Veggies are from this week’s CSA. Dressing ingredients are from the grocery store.
Ricotta gnocchi with green beans and pesto and spice crusted pork tenderloin. Delicious and a group effort with 5 of us cooking. I retreated to the grill with a large G&T and let the yoots handle the gnocchi and pesto. They did good.
Weekly stir-fry to deal with the plethora of cabbage, carrots, and scallions coming in from the garden. Tonight’s version was brought to you by Budget Bytes. I used ground chicken and served it over noodles, drizzled with last-night’s Bang Bang peanut sauce, and a spoonful of chili crisp on the side.
I should post this recipe to the “All Time Favorites” thread, as I make it about 10 times a year.
Take-out ribs from Smokin’ Joe’s in London, ON and take-out blintzes from Harbord Bakery in Toronto. 3 cheese blintzes and 2 apple blintzes in the photo. Pear compote from the freezer and sour cream with the blintzes.
Pan-asian inspired ground beef and vegetables stir-fry - Using a mortar you make a paste out of ginger, fresno chili, garlic and brown sugar and afterwards add some rice vinegar and fish sauce. Sautéed some broccoli, onion, scallions and tomatoes. In a second pan sautéed ground beef and added the vegetables and paste before adding sake and reduce it first a few minutes. Finished with some mint and served either jasmine rice.
That looks good and I may copy for tonight’s dinner
Annnnd I just heard Fred Gwynne ask Joe Pesci “What’s a yoot?” as I read your post. 
This sounds like a great way to use up the rest of the leeeeetle baby head of cabbage I got from my CSA last week!
THANK YOU, @MunchkinRedux ! This was a great meal!
A lovely partial “use-up” meal. I cut it back to 2 servings, using a large hamburger. I shredded the rest of the baby head of cabbage from my CSA, and shredded half a carrot.
I didn’t use as much sriracha as I could have, but I’m a chicken when it comes to heat. Now I know I can add more.
I tossed in some leftover cooked spaghetti, as suggested by the poster on HO. Worked perfectly! A sprinkle of toasted Panko crumbs, a glass of wine, and it was dinner! (And lunch tomorrow…well, except for the wine at lunch).
well, the BF used to be quite a willing participant when it was “our” food that was being posted. “For the picture,” he’d always say. Of course, he was just doing it for me. But since he’s not eating the same things i am nowadays, and his eating habits have changed dramatically due to dental issues, i think he’s even self-conscious about the food he has to eat and doesn’t want me posting it. 
Oh man, I hope he knows that his food looks (and probably tastes) restaurant-quality. I think I even posted that at one time. My husband and Spring Onion both abide my photo-taking, even when they are mid-bite.
i sure tell him often enough! and thank you!
haha - love that.
Another wonderfully mellow day in Happy Valley 
that included a steamy pickleball match (I won), stocking up on booberries and backberries, and getting fuel at Sam’s Club.
I was supposed to have one of my gals over for an early dinner before meeting up with the rest of the gang at our favorite watering hole, bc she didn’t want to drive all the way home & then have to come back.
Alas, said ladies night evaporated in the afternoon sun — things came up for peeps, and TBH I myself am a little tired from socializing the last two nights, so… taking a break from peoplez & enjoying a quiet evening with my sweets instead. We’re invited to a dinner party tomorrow to send off friends who are moving to Cambridge for the academic year, I have a show Friday & I’m sure there will be stuff happening on the weekend. No rest for the wicked otherwise
The NYT corn & tomato salad I was going to make for my GF and me became my dinner. Really nice, bright flavors, plus I was able to add more than one bird pepper 
bc she’s a bit of a spice wimp. I dry roasted the corn vs. nuking it as per a reader note, which gave it a nice toasty flavor. My limes were pretty ratty looking, so I had to do without the zest, but it clearly wasn’t essential. I added a little feta & chopped parsley to the party bc I can.
My sweets had to fend for himself tonight, as he wasn’t in the mood for corn salad, and he had yet another podcast interview that went far later than either of us anticipated 
He’s currently making up one of Aldi’s deep dish pizza pies, the poor guy 
White pizza - baked in the oven - with homemade basil pesto, parm, mozz, zuccs, and leeks. For salad, garden tomatoes and FM cukes with a homemade tarragon-chive green herb sauce. Served with homegrown pickled peppers, and kalamata olives (not shown) on the side.
It’s unbelievable for this time of year, but I had to buy zucchini at the Farmer’s Market. In a typical season, we’d be giving summer squash away curb-side by the box-full to anyone who would take them. It’s been a record-cold spring and summer in the PNW however, and our high-summer veggies – in however a weakened state - are just starting to come into the garden.
Eggplant, bok choy, shrimp with oyster sauce. A little palate cleanser from all my recent fussymeals.
