Salad from my upstate garden (lettuce) and my downstate garden (tomato), plus someone else’s garden (cukes, onion).
Pan roasted seabass with lemon, garlic, rosemary, sage and parsley. Green beans from my upstate garden, with tarragon and mint. I was able to get rid of a lot of herbs last night!
Thanks! I posted the same pictures on my Facebook page with the same comment that I didn’t know what a blooming onion was and a friend gave me the same explanation with a comment that I might likw one if I like spicy food. I guess you can get some spicy blooming onions? I guess I am going to have to try one now.
Be still, my heart. Three of my favorite things on one plate: pappardelle, mushrooms, and taleggio 
You win WFD tonight!
I’ve seen them, but never tried it. Almost had one at the last Rib Fest we went to, next time for sure.
They are great to share with, like, a table of four — they’re huge, have about 10,000 calories, and are pretty rich. The dipping sauce is zesty IME, but not spicy.*
*as in hot.
Your Pizza is beautiful
Our show last night was great fun, if a little sparsely attended for the first set. The world had been ending pretty much all day long, but the sun came out just in time, and the brewery filled up for the second set.
Plans to grab a Cubano with a side of mac / jalapeños / pulled pork or bacon were thwarted. We arrived to see the food truck owner RUN, not walk to her car and drive off. Family crisis, apparently 
Hope everything’s ok 
Came home & finished the last of the chicken salad & an avocado with a shprinkle of TJ’s smoky chili powder.
Decided half an hour later that wasn’t enough, and made Hoff pizza: toasted sourdough topped with Havarti, nuked to melt, MOAR smoky chili powder. There may have been two slices of that, neither of which were photo-worthy.
Another outdoor show today as part of a Sunday picnic series at the local business school. Did I mention I hate outdoor gigs? 
I’ll probz prepare a BAS for when we get home around 7:45pm bc I won’t feel like making shit after shweating in the shun for 1.5 hoursh.
Thank you, do I get a gold medal?
Sure. And a goldstar, too 
That looks delicious!!
Light meal of chicken salad, bib lettuce on sourdough along with a lime sparkling water. And gotta say this can opener is a useful picnic gadget!
Cheers!
A monstrous BISO chicken breast marinated in a Greek-ish mix of olive oil, lemon juice, lots of freshly minced oregano and garlic, salt and pepper.
Roasted in the oven at 400° for about 50 minutes, basting twice with the marinade.
Sautéed CSA green beans, supermarket red bell peppers, and local farmstand corn kernels stripped from the cobs (which were used to make 9 cups of corn stock today), seasoned with Penzeys Tuscan Sunset and s/p.
Chicken served on leftover herbed orzo.
Wine.
I made jerk chicken thighs, crunchy ramen slaw, and FM corn on the cob. It was tasty but I haven’t been very hungry today and couldn’t finish.
We had a good crowd, despite pretttty toasty temps. You could get a cup of lemonade for $.10 — if that ain’t a selling point I don’t know what is 
The audience tends on the older side, so I pimped our CDs and actually sold 6 or 7 again. Only 150+ to go 
WFD was the BAS I’d prepped in the afternoon and was looking forward to the entire set: chopped iceberg, celery, cukes, flavor bomb tomatoes, corn from one COTC, all tossed in a lovely, garlicky sour cream mustard dressing with fresh dill & parsley, and topped with blue cheese, tuna, and HBEs.
I was really in the mood for it, my PIC not so much — but he doesn’t consider a ‘dinner salad’ a real dinner 
. He thought the dressing wasn’t thiccc enough, but he grew up with the spoogy glop you get with supermarket dressing, so I won’t hold that against him
Saturday was grilled cheddar brats, corn on the cob, and kale salad with peanut sesame dressing. While I made that, son and his girlfriend made peach cobbler, pictured below. Tonight, garlic ginger eggplant, air fryer salmon bites, rice and a bonus tofu puff. Plus more cobbler!
Food-cart style chicken kebabs. Yogurt sauce. COTC. Chopped salad. Convection oven Kenebec spud wedges.
All veg from the garden.
Thai inspired chicken meatball soup. NYT recipe. I served it over rice noodles, and added chile crisp because I thought it needed more heat. Cucumber, red onion, OO, rice vinegar, sweet chile sauce dressing.
