Our cat.
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Creamy Polenta (finished with butter and parmesan) and a “ragu” of sausages and peppers - fresh sausages get first cooked in a little bit of water, then seared to get some dark fond. Add red wine, garlic, oregano and red pepper flakes with red peppers, onion and flour and cook with chicken broth. Finished with some red wine vinegar and parsley.
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I’m sure he could. I’m having crowns on my two upper front teeth and I have temporary teeth. I’m not supposed to bite or chew with them.
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Yeah. I’m of them gaijin that goes straight for the pizza and sliders. Not bad actually.
The Jack helps.
There’s noodles w/scallion sauce and other stuff made to order. About half dozen chaffing dishes of various.
This is the Star Alliance joint lounge. Plenty of open seating and staff on hand.
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Thx for the inspiration. I have all these ingredients on hand and no good ideas for dinner.
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Blatant copy of Honkman’s dinner last night. Ragu made with chicken andouille sausage, peppers, onion, garlic, diced tomatoes, capers. Rice instead of polenta. Trying really hard to empty the veg bin before heading out on Saturday.
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Broccoli florets, minced garlic, and a handful of Wegmans Spiral Path tomatoes sauteed in some oil from sun-dried tomatoes until the tomatoes collapsed.
Added some vegetable stock, let it reduce. Added some heavy cream and chopped leftover roast chicken and some chopped sun-dried tomatoes from whence the oil came and let it reduce and heat up.
Some grated Parm-Reg on top, and a halfway decent dinner.
Wine, because it’s my Thursday.
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The fire alarm went off again today, just as the chonkster had comfortably settled in next to me in bed this morning 
He flew under the bed and stayed there for a good long time, but at least the alarm stopped after a couple of minutes. I almost had a Rain Man moment, I swear 
The elevator in our building is still not fixed, and both my PIC and I are having the darnedest time remembering the route back to our pad (we take the stairs down, but don’t always want to walk up 6 floors), as you can actually take the elevator in building A to the 4th floor, then “simply” somehow, magically get to building C and take the staircase up the remaining two floors. We have not ONCE been able to reliably retrace our steps, and when I came back home earlier, I got lost again 
I met with one of the bar dudes at the restaurant/pub I’ll be working 2 shifts a week, hopefully starting as soon as next Tuesday 
I then bopped down to the Italian market, swung by Biedermann’s for a lil smoked steelhead & more of that lovely capers & chive cream cheese, a couple of poppy seed bagels plus one extra that the guy threw in for free. We had a nice chat about smoked fish, matjes, and other delights. Too bad they’re not looking for extra staff for the holiday season.
Then I had to grab a few more cookies for Dr. Cookie Monster’s afternoon coffee at Isgro’s, and more mundane groceries at the Sprout’s Market. I love being able to walk everywhere. I 
this city.
My PIC almost stayed in Princeton for some stupid dinner, but decided to come home to me instead. We had another Abendbrot with porchetta, mortadella, smoked steelhead,
poached shrimp cocktail, olives, marinated gigantes, Taleggio, Raschera, and Stilton,
and of course, a BAS 
Schlenkerla Helles to drank with.
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Pork chile verde with poblano peppers I grew myself! This took a million steps to make, but was well worth it.
I had some leftover roasted cauliflower in the fridge, so I heated that up and topped it with the chile verde. However, I also had some tortillas, and that was a far superior vehicle for this dish.
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Had to snap a quick shot fresh out of the oven before he took a bite. Quiche with hot Italian sausage, provolone and a bit of jalapeño. And a salad with romaine, baby beets, homemade blue cheese dressing and topped with toasted chopped walnuts.
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Congratulations!
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My trusty stand by for “I forgot to take meat out of the freezer to thaw for dinner”. Canned tuna. Since it was a lovely day (everything is green again and the sky is blue) salade Niçoise sounded good and I got to use up the leftover green bean salad dressing.
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Hasselback potato with a sort of hasselback-sliced Italian sausage, salad of tomato, Persian cucumber, feta, and overripe avocado (gloppy looking, but good).
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Thx! Really can’t wait to get back to work.
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(post deleted by author)
[Madrid - #2 by PedroPero]
Dinner # 1
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Last night I made F&W’s buttery cabbage and sausage pasta using Gigli. I added a shallot, a cup of chicken broth (instead of water), and parsley instead of dill. Topped ours with chopped pistachios, which added welcome crunch. Blanched asparagus with lemon oil on the side.
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Is this year’s growing season unusually long? I went to Union Square Greenmarket, and there are still strawberries for sale. In September. This is odd. Anyway, bought about 1000 things and cooked 500 of them. Corn, onion, eggplant, red pepper, steamer clams and Mexican oregano.
Plus salad!
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I always thought strawberries were only in season in the spring but the farm I get my CSA from is still giving us strawberries. Apparently there is a fall varietal so that’s what we’re getting. I find they are not as sweet and juicy as the spring ones but there you have it.
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