Band rehearsal today for a gig out of town Saturday night at some jazz club about 45 min away, and we had to get the new drummer boy up to speed. It was also our last chance to get together before I leave for Philly. We have a gig here mid-September, but it’s unlikely we can meet up to practice again beforehand. I’m sure it’ll all work out fine
Our friends who recently lost one of their cats to sudden heart failure adopted an adorable kitten from the shelter yesterday & invited us over to meet her. We stopped in after practice, played with the kitty, then hung out on their deck for a glass of wine.
Good thing dinner was low-key: more of my PIC’s delish stir-fried bok choy,
whereas I took the easy route and steamed a package of TJ’s pork soup dumplings (best before 2022 ) and a few har gow. We had them with more leftover nam jim, a dipping sauce I made with chili crisp, rice vinegar & soy sauce, and the traditional black vinegar for the soup dumplings. Sapporo as our beer ‘pairing’
Hot pastrami and mustards on grilled marble rye with dill pickles. Poutine, my first ever. While I enjoyed it I don’t think I will make it again. Now what to do with a bag of cheese curds that was gifted to me. Lots of water will be drank tonight.
Asparagus Manchego Clafoutis - “dough” was made with AP flour, eggs, cream, milk, manchego and cayenne pepper. Topped with mushrooms, asparagus, tarragon and toasted almonds
You can use a Bok Choy , Cabbage, Lettuce or other Leaf under the Soup Dumplings to avoid it sticking to the Steamer.
These perforated Parchments work very well too.
We need a list of ALL the ‘TPSTOs’…
EVOO,
B& S (in baked potatoese)
etc.
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
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My grocer had Hillshire Farms kielbasa and “andouille” (andouille - style) sausages bogo last week, so I grabbed six of so.
Dinner was baby potatoes pre-steamed with fresh green beans, sliced onions and green onions with a bit of shredded garlic, then stir-fried with browned coins of the sausages. Really good. Midwestern dinner from my childhood, basically.
Did I think to get a photo? Of course not - beer was involved.
Fridge clean-out of fairly sad farmers market veggies from last week turned into a veggie stew with garlic, ginger and Indian spices. Really delicious over jasmine rice with yogurt and lots of cilantro - and enough for lunch tomorrow. Lesson there for me about sad veggies…
BISO chicken breast rubbed with olive oil, seasoned with s/p and Herbs de Provence, roasted at 425° for 20 minutes, and then roasted at 400° for another 35 minutes or so, basting twice.
) and a few har gow. We had them with more leftover nam jim, a dipping sauce I made with chili crisp, rice vinegar & soy sauce, and the traditional black vinegar for the soup dumplings. Sapporo as our beer ‘pairing’ 
