Mighty Bread is brewing beer now too! Just hit the food news this week.
Was this the Mexican at 9th and Catherine?
I’m really confused. The NYT recipe for Mississippi Roast doesn’t use the packets but also doesn’t call for the brine from the pepperoncini. I use about 12 peppers. Salt is not an issue.
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I didn’t use any brine, apart from any brine that was inside the pepperoncini.
I didn’t use the NYT recipe. I was basing my lower salt recipe on this type of 5 ingredient Mississippi Roast recipe.
Your pepperoncini might be smaller or less salty than the pepperoncini I used.
Some recipes I looked at online called for a whole jar of pepperoncini.
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Kale Salad with Crispy Parmesan-Cauliflower Croutons from Milk Street Magazine - Cauliflower is oven roasted with parmesan, breadcrumbs and hazelnuts. Kale is mixed with red onion, parmesan, lemon juice and olive oil until slightly softened. Once cauliflower is finished you mix everything.
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Yes, albondigas is the Spanish word for meatballs. The soup is caldo de albondigas.
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No this was in West Passyunk, just south of Newbold.
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I should try with half the packets, even though Ima salty gal.
We use sliced pepperoncini, and the entire jar with brine. No salt, but a nice kick. Pickled jalapeños are a great addition as well to spice it up even more.
Not sure I want to bring our DO down here, tho.
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I like that. Cooler temps here call for a meatball production line soon.
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Looks fine to me!
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‘See you in September’ by the Happenings…
(popular song in elementary school)
Last night was an interesting take on quesadillas…flour torts topped with canned vegetarian refries, grated pepper jack and ‘regular’ jack cheeses and crumbled ‘Soyrizo’. Heated to a lovely, toasty brown on the griddle, gooey on the inside. Cut into triangles and served with homemade guac and leftover bell pepper and jicama slaw. No pics, just imagine.
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I recently made Spanish albondigas with beef and chorizo for big party, and the BF often makes meatballs, and i’m sure they’ve been tossed into a salad a time or two… so sure! 
that looks fabulous, in any case. and now i want to make an albondigas salad too!
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Pot of Pintos simmering on the stove with a bunch of garlic, onion, smoked paprika, peppers, chicken stock and I’m gonna throw a chopped up hank of double smoked garlic kielbasa in there in an hour or so. Taunting me.
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Stir-Fried Beef and Gai Lan - gai lan leaves, stems and velveted beef tenderloin are stir-fried separately and combined in the end with a sauce made with chicken broth, oyster sauce, toasted sesame oil, ginger, garlic, soy sauce, shaoxing wine and cornstarch. Served with rice
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Yum. Looks delish!
Last night I took the remaining lahmajun beef topping and made meatballs stretched with rice, breadcrumbs, and egg white. Served over ww rotini tossed with butter and topped with a homemade brown-butter tomato sauce, yogurt, Aleppo and Urfa chilies, sumac, and za’atar.
Not bad, overdid the tomato paste in the sauce a bit. Meatballs were a little crumbly due to the fillers.
Steamed broccoli on the side.
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Tonight I made Penang curry with tofu, carrots, peas, and red bell pepper served over leftover rice. The kiddo loved his less-spicy version over elbow noodles. He even ate a cooked pepper, which is new!
This time I cooked the carrots separately and was able to nail all the textures. Yay!
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Congratulations on Kiddos progression!
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Late dinner, because I needed a bit of marinating time. That means both the lamb steak AND me with a glass of wine before dinner! 
Lamb leg steak from Wegmans marinated in olive oil, lemon juice, minced fresh oregano, (and more dried oregano since I didn’t have enough fresh), minced garlic, s/p.
Grilled on a cast iron grill pan to medium rare. And while I know it bugs some people to serve with lamb, I had some Mrs. Miller’s mint jelly alongside (purchased on Amazon, since Rafetto’s no longer makes what I consider a real mint jelly).
A salad with CSA baby romaine, sliced radishes, chopped red bell pepper, red onion, and some super sweet baby tomatoes that someone brought in to work, with a buttermilk ranch-ish dressing on top.
Was there wine? But of course!
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That leggo lamb looks scrumptious! And what beautiful plating of your salad 
Your weekend’s off to a good start!
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