Chile Crisp Chicken Cutlets, fried rice, fried shishito peppers from the garden, a little dish of the chile crisp, soy sauce. Cucumbers and red onion in a oo, rice wine vinegar with sweet chile paste.
For dessert I made a Country Honey Apple Galette. Pillsbury crust, McIntosh apples from the ground. I have to wait for them to drop as they are not within picking distance, and then it’s a race to see who gets them first, the deer, the bear or me. I forgot to buy vanilla ice cram so I may do sweet yogurt with honey for a drizzle.
Omelette (made with eggs, milk and sparkling water) with green beans, basil, parsley and scallions. Topped with roasted almonds and served with basil pesto.
Zucchini lasagna using this Budget Bytes recipe except instead of a meat layer I sauteed mushrooms, chopped jarred artichokes, garlic, and lots of crushed fennel seeds. I had a 3 hour webinar yesterday so the timing was right for this fiddly preparation. And, the veg bins are nearly empty!
“Seltzer’s power is all in its bubbles. When used in cooking, these bubbles create pockets of trapped air that expand when heated, which ultimately result in the eggs tasting lighter and airier.”
YEARS ago, my aunt was married to a guy who ran a fishing charter business in Cabo. He cooked for the guests on overnight trips. His specialty was vodka pancakes (my aunt’s “specialty” was straight vodka). For while when I was an adolescent we had a copy of Captain Doug’s recipes and tried the pancakes. They were indeed very light and delicious.
Vodka (or any higher ABV alcohol) will create a light omelette/batter as the boiling point of alcohol is just 78C and so it will evaporate faster/first and creates “bubbles”.
Since I had a big breakfast this morning then a burger at lunch, I had salads leftover from lunch today and sliced salami from Adonis. I forgot to bring my disposable cutlery back to my hotel room so eating salad with my fingers was interesting. I can’t wait for this godforsaken holiday is over.
Roasted salmon, potatoes, and broccoli. Served with deeply browned mushrooms and sage (also roasted. In TPSTOB.). Pinot Noir for me and Lord Hobo Boom Sauce DIPA for him.
Today’s start to a 4-day weekend ended up being an I’m-Inside-And-Not-Going-Anywhere Day due to Thursday’s “Senior Flu Shot” kicking my ass.
Recovered enough to pull out some Key West pink shrimp to defrost and quickly sauté. That, along with a half package of Casale Toscano Risotto al Limone (purchased from Home Goods) and steamed green beans served as dinner.
Charcoal grilled cheeseburgers topped with a few strips of bacon left over from breakfast. All beef hotdogs with doctored up pork n beans. And Kroger brand Lay’s chips. Processing: B726B1A9-D444-4F46-96C6-29F6F474EF40.jpeg…
Mrs. P made her delicious pizza topped with delicata squash, Andouille sausage, peppers, crispy sage, ricotta, mozarella, and parmigiano reggiano cheese, and drizzled with hot honey, on a crispy thin Stonefire pizza crust.
We started off with homemade guacamole, with Zapps voodoo chips, and espresso martinis. The pizza went great with an outstanding inexpensive red blend.
An added picture of our little beggar
Looks like shrimp is the protein du jour. Salad of mixed greens, mixed tomatoes, avocado, green onion, celery, blue cheese, ranch dressing. Shrimp were seasoned with harissa and seared in cast iron, followed by garlic butter baguette.
