Today was a lousy day. Woke up in pain, decided to do the dishes & vacuum the pad to distract myself a bit, tried making a doctor’s appointment at U Penn Medicine’s neurology department — that took the better half of the day, btw, only to learn that they could get me in as early as September 2025. Yay. Hope I have nothing going on then /s
Went back to the American Sardine Bar for dinner & drinks, since it’s just around the corner in case I pooped out early.
We had a couple of New Trail Kölsch again & shared the pineapple-habanero wings (extra-crispy & with a serious kick!),
This afternoon we went to one of the last big summer festivals in our town. To avoid the parking crush, we had the brilliant idea to make the trip on foot on what turned out to be the hottest day of the summer. Two seniors, 5 miles round trip (plus festivities), and 80 degree heat. 20K steps on the fitbit. Despite a stop for ice cream on the way home, we were wiped out!
WFD was a very simple affair. Chinese BBQ pork from the store. Fried scallion pancakes from the freezer (frozen raw). Cucumbers from the garden in a rice-vinegar–honey-and-sesame-oil vinaigrette. Steamed rice. Copious amounts of cold water.
BF outdid himself - Pierogi made with won ton wrappers, inspired by a Chef John video. He made a batch late last night and froze them. Stuffing was potato/sharp cheddar/cottage cheese/scallions, boiled and then sauteed in butter until golden, then topped with fried shallots and a dollop of Mexican crema (so much better than regular old sour cream, IMO) They were tender, crispy, savory, sweet, creamy inside… I know they’re not the real deal - dough should be a bit thicker, for starters - but these were really outstanding.
The day got away from me, so I grabbed some homemade sausage rolls from the freezer that I had (previously) batch cooked. I paired them with some mac & cheese and peas. Not my best effort, but it was a hot meal.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
191
Nice! My kids got a package of the wrappers while home late this summer, but we’ve yet to give them a try.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
192
That would be the Mezzetti recipe (at least for one I’ve seen doing so).
But then, of course they would!
2 Likes
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
193
We made gözlemeler for 7 (8 regular pies and one GF dough pie for daughter #2), along with a cuke/tom/onion salad called “Shirazi salad” that I forgot to get a photo of.
D3 and son split the remaining pie to take back home as leftovers.
I got the filling ready and D2 did the dough rolling, filling and crimping.
I fired up 2 cast iron skillets and cooked them in rotation. She’s a bit faster at her job than I am at cooking, so it actually worked out well that way.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
195
I’ve been using Nagi’s recipe at Recipe Tin Eats as a basis, but adding additional spices and going overboard on the filling, which ends up with pies as above that look a lot thicker than photos of “real” ones that I see online.
Her dough recipe might also be a little non-standard, calling for a lot of oil and not using yogurt. But it is extremely easy to handle. I haven’t tried other dough recipes yet but plan to on my next-after-upcoming time I do it.
The upcoming time is this Wednesday evening, I have 6 old work buddies coming over because my wife will be out. I don’t want to try something new on guests. Except the meat will be 50:50 lamb:beef vs. the all-beef that my wife likes.
I’m a fan of that RTE dough recipe, as well. So much so, I’ve never bothered to try another.
Also a fan of the fillings. I probably make the lamb and red pepper version most often, but also like the spinach and feta.
OK, putting this one into my list for an upcoming meal (or two - the recipe makes a lot!).
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
198
Linner (we’re anticipating bad pizza at a kid’s party later): Woks of Life [not-]hand-torn cabbage, steamed jasmine rice, and Sichuan salt and pepper crispy shrimp (hat tip @Saregama and @LulusMom1). Our local Asian fusion resto was advertising their version thusly:
“Salt & Pepper Shrimp is in the same family of Cantonese classics that all use a distinct salt & pepper dry rub. Typically it’s white pepper in the spice mixture. My version has a medley of peppercorns with black pepper for its pungency, szechuan peppercorn for an aromatic numbing quality, and white pepper to subtly round out the trio. The peppercorns are gently roasted in salt to capture their aromatic oils and then ground together in perfect harmony. The shrimp is fried crispy and tossed with anaheim peppers, cilantro, and scallions then brought together with the salt and pepper mixture.”
So I copied that pretty much exactly except used pre-breaded shrimp. Tasty!
Persian influenced dinner with Bademjoon e Tanoori (roasted eggplant) and Salad Shirazi - oven roasted and broiled eggplants covered with greek yoghurt, zhug (made from jalapeños, cardamom, garlic, parsley, cilantro, lemon juice, cumin and olive oil), roasted pine nuts and pomegranate seeds. Salad Shirazi was made with diced cucumber and cherry tomatoes, scallions, mint, lemon juice and olive oil.
