Or just scrape it off.
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Camping meals update. A few pretty mediocre road meals (Sheetz, I’m looking at you!). And some good homemade meals, including:
Charcoal grilled honey-Dijon chicken, sauteed zucchini with Penzey’s bouquet garni and oo, bagged sweet kale poppy salad, and Parmesan couscous.
We camped on a vineyard and enjoyed a bottle of their Saperavi (that’s the varietal) red. Just such a gorgeous and peaceful setting.
Lake Erie (about a mile away)
Eggs, toast, and fruit salad, PB & Honey sammies and sides, and dressed Italian subs on Mancini’s rolls (bread from Pittsburgh) at other meals:
I’ll report restaurant meals on the respective city threads soon.
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i’m getting some PTSD just looking at that photo.
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Or hot and fast. I tend to do 400F for 6-8 minutes, depending on thickness. Keeps the white stuff to a minimum.
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Thank you. Sometimes cutting corners actually works out better.
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Day went sideways, so we ordered from a local steakhouse, The Federal. We split a NY Sirloin, fingerling potatoes, and some wedge salad with blue cheese. Got a little added baked, stuffed shrimp. Supplemented with our own IPA and Syrah/Grenache blend. Scratched an itch!
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Double dawg dinner.
All beef franks from Farm Boy’s brand(Canada’s version of TJ’s)on their potato buns, orange cheese, pickles, diced red onions, catsup, mayo and yellow mustard. Washed down with a Canada Dry ginger ale.
The dogs were very good, good smokiness, nice snap and paired with their own buns, and good meat to bread ratio. Would buy again.
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Yep. I actually meant cooking to less doneness – whatever temp.
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That works too!
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@ernie_in_berkeley, @ChristinaM and @Amandarama Thanks for the advice on cooking salmon. I will have to experiment the next time I have salmon for dinner. I’m just glad I know what the white stuff is now and how to cook salmon without it oozing out of the fillet.
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Dinner tonight was a rice pilaf this time using waxed beans and carrots then cooked in vegetable broth. Served with papadum on the side. I could eat my entire body weight in papadum.
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Blsl chicken thigh, seasoned with s&p, chile powder, garlic, cumin, Mexican oregano, seared and roasted, served with aji verde. Doctored canned pinto beans from the freezer. Large salad, little gem and red lettuce, spinach, Walla Walla sweet onion, cherry tomatoes, (Sun sugars from the garden), a French bleu cheese whose name I have forgotten, pink Himalayan salt, tellicherry pepper and ranch dressing.
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Using up the cukes and the tomatoes and the basil!
And I came across some yellow pepper sauce I picked up in Lima last summer, seen here with pan roasted squid.
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Tonight I had more TJs steamed chicken soup dumplings over rice, with a take on on one of the ridiculous viral Sometimes You Need to Eat a Whole Cucumber series on TikTok - i just sliced up an English cuke super thin on the mandolin, and stirred it up with some of the soy/garlic/chili sauce we still had in the fridge, added a little peanut butter, gochugaru, gochujang, MSG, and EBTB. Marinated overnight. Nice and spicy! Of course I could have eaten it yesterday, but it stayed nice and crispy, and went well with the rice.
BF had leftovers of his bday Salisbury Steak.
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Had our pesca buddy over for another ‘thank you’ dinner: shrimp cocktail for starters,
Talluto’s ricotta ravioli with fresh tomato vodka sauce — 4-5 crushed garlic cloves,1/2 finely diced shallot, a generous shake of RPF sautéed in olive oil, toasted blob of tomato paste, grated FM tomatoes (strained, then slowly added the tomato juice while cooking down the tomato meats I puréed with a stick blender), minced basil, shot of vodka.
I wanted to make my arugula salad with parm and lemon dressing & went to FOUR different stores to find any lemon oil: no dice. Decided to try and infuse my own by simmering lemon zest in sunflower oil. I did get a slight lemon flavor, but it probably needed more zest and/or more time.
I decided to add walnuts. Good idea 
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and of course nicely plated!
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I found a small steak on “Clearance” this morning, which became Sunshine’s dinner tonight – along with a baked potato and mixed vegetables.
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I didn’t feel like cooking, not even reheating, so Greek yoghurt with berries and a swirl of maple syrup.
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So i have a very basic recipe for sandwich that tastes too good, take 2 slices of bread, apply mayonnaise on it and little bit of ketchup then add veggies like tomato, onion, capsicum, cucumbers, lettuce and shredded chicken, then add a cheese slice in it.
take a pan, put butter on it and toast the sandwich on it, enjoy it !
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