Perfect! I don’t usually measure anything either 
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I made the Shrimp Louie salad shared by @BeefeaterRocks. Fun to try something new. I topped ours with croutons from homemade bread and added blanched haricots for heft. Saved about 1/3 of the salad before dressing (realized the portion would outdo me). Mumm sparkling along with ($16 clearance).
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One of those rare nights when everything comes together and I produce something better than I imagined. Wish this happened more often! A perfect piece of swordfish, pan-roasted with brown butter, frizzled capers and a squeeze of lemon, tender young green beans from the farm, cherry tomatoes caramelized in olive oil and Red Boat. Gratuitous flowers from the farm.
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Gorgeous!
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Pan-seared pork tenderloin medallions on mashed sweet potatoes. An apple cider & Calvados cream sauce on top, and roasted shallots with leftover sauteed sugar snap peas and red bell peppers alongside.
Wine.
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Tonight’s dinner was a salmon fillet with Greek salad paired with a raspberry hibiscus kombucha. I cooked the salmon too fast again as you can see by the tell-tale albumin - bleck! I will have to keep practicing.
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Jealous.
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Steak and Caesar. My favorite salad, and bonus points for finding a few more of those $4 Wagyu top sirloins in the Manager’s Special bin.
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We enjoyed another outstanding dinner at Cafe Panache, in Ramsey, NJ, including filet mignon; swordfish; lobster cake; octopus with eggplant caponata. It all went great with an excellent cabernet and Merlot.
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Lazy day today, I thought yesterday was Saturday and I cleaned house so I had nothing to do today. Watched the Ducks annihilate the Beavers while sipping a Red Snapper. Dinner was seared and roasted chicken thigh, sauce of drippings, splash of white wine and butter. Rice from the freezer and green bean and cherry tomato salad. NYT recipe. Beans and tomatoes from the garden. There was a Boulevardier. Dessert is going to be a Macintosh apple, comte cheese and wheat thins? with a glass of tawny port.
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So all of my meals seem to just be a mash up of foods lately. I think it’s a summer vegetable thing. 
Long Beans, shallots, cherry tomatoes, corn, harissa paste, zaatar. Finished with feta. Some flat bread not pictured
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Pizza Saturday. Base of creme fraiche mixed with a little Ricotta. Topped with onions that were cooked on the stovetop before adding. White potatoes with bacon. Cheers .
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Beautiful White Pizza!! How were the potatoes??
I know the onions and bacon were a hit, just curious about putting potatoes on a pizza – looks interesting…
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Cooked in the bacon fat beforehand. Really good
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Chicken parm with farfalle.
ETA: Chicken sizes are ridiculous. I used one BLSL breast, and it’s enough for four portions. This is half of what I made. I ate half of it, and there’s another half breast. I think my neighbor will like it.
.
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Sounds good!!
Personally, I would want to try adding some vinegar and salt to the potato slices – right after cooking??
I really enjoy salt & vinegar chips and think that flavor would go well with the ricotta cheese and bacon.
What do you think??
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Anything goes . Sounds great
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I made a potato, bacon and caramelized onion pizza with a lemon-rosemary crema back in May of 2023 to use up a half a baked tater I had probably made with steak tips.
The only thing I noted after making it was “I should have tossed the chopped half baked tater with light oil and some s/p, and drizzled some more crema on top before sprinkling with mozzarella and grated Parm-Reg but it was good!”
Mine was not a homemade crust, so not nearly as good as @John 's!
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