Just picked up some guanciale and saw some bay scallops at the nearby fish market, this is on my list for this week!
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Cool! A tip: donât overcook the scallops! When the guanciale is cooked, pop the scallops in the fat just until theyâre not translucent, maybe just for a minute or two. Taste one for doneness, use a slotted spoon to remove them quickly once theyâre ready.
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After noshing on a small popcorn at the movie theatre this afternoon I wasnât terribly hungry at dinnertime. The theater I go to used to have an extra small sized popcorn - I wish they would bring it back⌠So tonight I had a shrimp salad using nappa cabbage, an avocado and shrimp and garnished with sesame seeds.
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Looks fantastic! Would you recommend that cooking method?
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I would, if you have the time. The only thing I wasnât crazy zbout was the beef was lukewarm. Gravy helped.
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I made this spaghetti squash casserole again, this time adding in some hot Italian sausage. Such an easy and delicious dish. Served with a green salad and an ok loaf of sourdough. Group thing, chaos, no pic.
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I had some ground beef that needed using so I made a big pan of albondigas for soup and the freezer. Served with cheese, chile quesadillas. Sangria.
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We enjoyed another outstanding dinner at Jessica Cafe, in Fanwood, NJ, including an excellent veal chop with green peppercorn sauce; soft shell crabs with lemon caper butter sauce; seafood fettuccini with Mussels, shrimp, scallops, prosecco lobster sauce, chilies, cherry tomatoes, grilled lemon; Thick cut Nueskeâs bacon rubbed with Togarashi sauce, pickled watermelon radishes, cream of mustard and truffle sauce, king oyster. It all went great with our favorite red blend and an excellent cabernet.
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Dinner at home with house guests.
Marcellaâs two-lemon chicken. Leftover potato kugel. Caramelized green beans. Chopped salad.
Spuds, beans, cukes, scallions, and tomatoes from the garden.
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Tonightâs dinner was Pork, Pasta & Peas in a cream of mushroom soup base. I should have used pesto and called it âThe Four Pâs mealâ.
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I was thinking about albondigas recently, because I make meatballs with lamb and rice in a Greek dish. Did you include vegetables? I canât tell.
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I use this recipe, cilantro instead of mint.
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It was that it didnât look like the real deal.
Not that there was a grammar errorđ
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Similar to my Pistachio Pesto Pappardelle from a couple of nights ago! I was saying it like Billy Crystal and Meg Ryan said âPahhhpreekaaashhhâ in âWhen Harry Met Sallyâ. 
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Another great potluck with my cooking group! We had a sizable crowd despite 2 late cancellations, and Iâd reminded folks to bring containers to take any scrumptious leftovers home. Our favorite bartender and his mom (a fabulous baker and overall awesome lady) were there, and he made another wonderful cocktail, this time an apple caramel whiskey drink. Nicely tart & not too sweet.
The culinary offerings this time included: a very good & garlicky tomato pie,
fluffy couscous & roasted veg with a truly spicy chili oil,
pork fried rice with a fiery Thai dipping sauce (I was happy to take the bird peppers others didnât want off their plates ,
pizza with pesto, tomatoes & peppers,
a BAS with pickled onion, HBEs, bacon, avo & a fantastic green goddess dressing,
excellent crab mac & cheese,
japchae,
my melidzanosalata,
Bourbon peach cobbler,
blueberry rhubarb cobbler,
excellent carrot cake cookies,
a fantastic orange chocolate cake made by the bartenderâs mom,
and peach cake with cinnamon.
I was a lil worried that Iâd made too much melidzanosalata, as I used two whole jars of grilled eggplant â but whatâs wrong with leftovers? Alas, no leftovers for us as it was decimated 
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I made a pistachio pecorino pesto with penne once. Before I decided I didnât like penne.
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Holy moly - that meal looks amazing! And I like the sound of the apple caramel whisky drink!
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All I had all day was a bowl of yogurt with peaches & walnuts. I know what to expect 
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