Risotto with corn and seared scallops. I used the corn cobs to make the stock, along with some vermouth to cook the risotto, giving it a more intense corn flavor. The niblets were added at the last minute so they remained crispy. Topped with scallops seared in butter and olive oil. Mr Bean prefers white corn but next time I’ll ignore him and use yellow corn because it will look better.
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you do cook fries every Sunday, no??? 
BF made this for me tonight:
with a few chicken dumplings on the side from our current freezer stash.
Salad was good and a teeny bit spicy. He added the rice but used fresh shallots instead of crispy fried ones. the nerve. 
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actually i think it looks beautiful!
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Shrimp and rice. Shrimp was seasoned with Cajun seasoning and grilled. Rice was sauteed in oo with celery and carrot, added chicken broth, turmeric and just before serving added grilled chopped onion and bell peppers. Little gem, green onion, avocado, sun sugars from the garden salad with homemade Asiago, peppercorn dressing.
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DUDE, it’s been at least a year since we had fries on Sundays! PAY ATTENTION.
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Take-out Cobb Salad and a slice of Sicilian olive and mushroom pizza.
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Thank you…
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Roasted Carrot, Chicken, Avocado, Pistachio and Quinoa Salad from McFadden’s “Grains for every Season” - quinoa is cooked in water, carrots and red onions are roasted in the oven, chicken breast poached, pistachios toasted and at the end you mix all of it with parsley and avocado in a vinaigrette made with olive oil and orange juice
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Thank you
My “dinner” on Monday night was a departure from the norm…usually leftovers, which it WOULD have been had the last commercial tenant in my office mill building not re-opened after the flooding from August 8, 2023. I and a coworker were invited in a wee bit early before they opened at 5pm last night.
So “dinner” was a 9 oz. glass of Benziger Running Wild Chardonnay (there were already a couple of sips taken from the glass pre-picture taking!), and I shared a basket of French fries (not pictured, but sooooo crispy-outside-fluffy-inside!) with another coworker. SO glad to have them back among us at the Mill!
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Another gorgeous late-summer day spent exploring the nabe and beyond, taking many pics of restaurants & cafes along the way to further research them online. A lot of places at the Italian market were closed on Monday, although Talluto’s was not — famous for their pillowy ricotta ravioli… but we didn’t feel like cooking last night.
Decided to check another place off my Philly Eatz list: Royal Tavern — a pub with the usual pub grub & some unusual food items. We had a few of the addictive marinated clams I could’ve made a meal of
(hot pepper relish, chives, bacon mayo, bread crumbs),
a crab puff
(choux bun, creamy lump crab salad, Grana Padano),
then moved onto the more mundane, which was really what we’d come for: to satisfy a burger craving.
The Nic Mac with a single patty of Happy Valley Meats (!) beef, lettuce, mac sauce, banana peppers, American cheese, and seeded potato bun did the trick, and the side of crispy wings with peri peri & green sauce didn’t suck, either.
Warsteiner on tap to go with. 'bout $90 total w/out tip. A little more than we were hoping to spend on a Monday eve, but certainly not a rip-off.
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Tonight I made Suqaar Digaag (Somali Chicken Suqaar) with saffron-turmeric rice with shallot. I also made, with the aid of my 7-yo kitchen assistant, the coconut hot sauce from the same site as the condiment. We enjoyed – I added more of the spice mix than called for and a bit of mixed allium salt.
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We needed a quick, no-cook dinner. Thankfully we had various leftovers in the fridge from having hosted friends this past weekend. So I piled smoked pulled chicken (added BBQ sauce) + homemade cole slaw + quick pickled red onions + Colby jack cheese into a leftover baguette. It worked.
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Your plate looks so inviting! Learning about new-to-me preparations is one of the things that has kept me coming back here to the WFD thread.
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I am always impressed at the diverse cuisines you have incorporated in your menus. I’ve got Thai food down pat and I’d like to incorporate more Indian dishes in my menus. And your son is an awesome sous chef. When I was 7 I was still working on my jello skills. 
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Last bits of an 18-inch round pizza (because per my usual, I forgot to snap the pic earlier).
Tomatoes, green olives, caramelized onions, “hard” sautéed mushrooms (almost no oil, high temp, get them golden brown), and `ronis under the mozz and Monterey jack on about 2/3 of the pie (can’t tell if any of these had them). And about half the pie dotted with bits of anchovy paste under cheese.
This was my first use of the paste, and it is easy and tastes okay, but I think for pizza I’m going back to the filets.
Cooked on the grill on the pizza steel.
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Chipotle rubbed arctic char tacos with cape gooseberry salsa, adapted from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman. I hadn’t worked with cape gooseberries before (also called ground cherries or goldenberries - in the same family as tomatillos, but sweeter). The salsa has you blacken them under a broiler and then make a salsa with them, canned chipotles, and charred white onion and garlic (charred in its skin and then peeled).
This was really good! I need to try and cook out of this book more often.
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I love cape gooseberries / goldenberries / ground cherries. I usually just eat them as is, but a salsa sounds really good!
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Man, we’ve really been hitting the jackpot with the weather here. It’s been wonderfully sunny & not too hot — a perfect late summer in the city 
After hoofing to a very good Viet bakery to grab a wonderful banh mi for lunch to share, we “had to” swing by the Italian bakery so my PIC would have some sweets for his coffee, and finally made a stop at the Viet market to pick up a cast iron wok, a small nub of fresh, fragrant ginger (no comparison to the Dorot stuff I often use as a shortcut, of course), a few more tangerines, and some choy… Shanghai? I can’t recall, and there’s an entire aisle with various Asian cabbages 
In any event, I seasoned the wok this afternoon (hopefully) and stank up our pad with smoking oil, so my PIC could use it tonight to do his voodoo with the choy. Black garlic salmon from the Sprouts market was air fried. Very satisfying combo, and the wok worked really well!
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