Well, it was a good show The place did end up selling all the tickets, and we had a nice & attentive audience. Our drummer was a little concerned about the amount of spiders given the basement venue, but he made it through without a single bite
We sold another 6 CDs, which gets the count up to 20 this summer…time to look into buying a yacht
The food wasn’t all that great: crackers & vegan cheddar, vegan spanakopita, cookies, etc., and the house martini (vodka) was wet & weak.
Leftover lamb pasta didn’t appeal this late, nor did making a BLT. Not sure if it was a much better choice, but I convinced my PIC to make me one of his fab grilled cheese sammiches, and I devoured it.
Last night’s dinner was pork chow mein using leftover bbq’d pork from the Chinese grocer’s take away counter. Dessert was cocoa and stroopwafel from last week’s farmers market. I added the milk to the cocoa powder too fast hence the lumps. I will have to pract
I planned to cook last night, but that went out the window when our go-to Sichuan place posted they had steamed eggplant dishes made with Japanese eggplant from a local farmer.
We love eggplant and we love spicy, so I knew we’d enjoy this. I’m not sure what all the components were in the chili oil sauce, but what big flavor.
For the first time since I started gardening, I harvested enough Anaheim peppers to make chile rellenos casserole, which was always the point. Also some nice oregano.
Six 8” long chili peppers (anaheims>cubanelles>poblanos)
2 tbs olive oil
1/2 cup chopped onion
1 big clove garlic, minced
14 oz canned tomatoes, cored & crushed
Salt
8 oz Monterey Jack cheese (or queso blanco), in six slices
3 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp. baking powder
1 cup shredded sharp cheddar cheese
Broil peppers until blackened on all sides and steam them in a bag until cool enough to handle.
Saute onions in olive oil over medium heat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes and some salt and simmer for 20 minutes.
Preheat oven to 375°. Peel, stem and seed the peppers, and slit each one so that it lies flat. Wrap each pepper around a slice of Monterey Jack cheese. Spread the tomato sauce across the bottom of an 8x8 inch baking dish, and lay the peppers on top.
In a large bowl, beat the eggs and milk thoroughly. Whisk in the flour, baking powder, and a pinch of salt. Sprinkle peppers with half the cheddar cheese. Pour egg mixture over peppers and sprinkle with remaining cheddar cheese.
Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Delicious pork rib chop from a local butcher who procured it from a local farm.
Nothing but a little S&P after I dried it out in the fridge overnight.
Also a marinated tomato salad to go with.
I was craving something corny , so I took out a 2-ish cup Ziploc package of the recent fresh-frozen COTB (that’s OFF the cob) from my local famstand, and a half cup of corn stock to defrost.
1-1/2 cups corn kernels were blended in the mini FP with 1/4 cup corn stock and some s/p.
Two Roma tomatoes from my local farmstand also needed to be used, so they were cored and chopped.
Couple of large handfuls of Barilla Cellentani pasta were cooked and drained.
One small-medium shallot was minced and sauteed in butter. The rest of the corn kernels, the rough corn puree, the rest of the corn stock and a 1/4 cup of white wine was added and simmered on low heat. The pasta and chopped tomatoes were added, along with a sprinkle of Aleppo pepper to warm everything up.
Some teeny tiny basil leaves were sprinkled on top after plating, and it was dinner. With wine. It was seriously good!
Mrs. P made her famous savory and sweet grilled boneless quail breast salad with fresh blueberries, strawberries, and grilled figs, as well as roasted mini peppers and sautéed red onions over arugula. It was topped with reduced balsamic and fresh shaved pecorino Romano cheese. I also added TJ’s excellent cheddar cheese with scotch bonnets and red peppers. We started off with homemade guacamole and espresso martinis. The salad went great with an excellent Belle Glos Pinot Noir.
The place did end up selling all the tickets, and we had a nice & attentive audience. Our drummer was a little concerned about the amount of spiders given the basement venue, but he made it through without a single bite 
