Sushi delivery night! They had some excellent uni from Japan (not sure which region specifically), so we got some, along with extra yellowtail nigiri. I got a salmon don and BF got his nigiri deluxe, with a spicy tuna and a spicy salmon maki. Everything was outstanding as per usual!
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Laughing about 6:30 being “very early.” At the senior community where my mom lives, dinner reservations are available in the restaurants from 5 to 6:30. The first time we dined in one of those spots, I picked 6:30 and we were the last ones in there; they were vacuuming around our feet.
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Oh, I know. But our dinners are rarely before 7:30, more often than not 8pm or later.
The guy had to get back to the burbs and quit drinking, so… early nights for him I guess.
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Early bird special 
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Tuna Casserole for Fish Friday, with Gruyère, garlic and red onions. What I made was very, very loosely based on this recipe that calls for leeks, garlic, anchovies, olives, lemon juice, parmesan and Gruyère. I omitted the olives, anchovies and leeks due to some food sensitivities. I used canned evaporated milk instead of cream. I used all Gruyère, omitting the parmesan, because I don’t like the parmesan I have on hand. I used German egg noodles instead of regular pasta.
A vegetable stew that was similar to a vegetarian Shchi (Russian cabbage soup) with the bits and bobs left from my garden
Canned pintos with the last of the local field tomatoes, homegrown peppers, garlic, cumin and oregano
Corn on the cob, roasted zucchini.
Lemon meringue pie and pumpkin tarts from the farmers’ market, for the DCs.
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My darling offered to cook tonight, and who am I to say no? He suggested lasagna, which is not something I make.
And so, we picked up fresh lasagna sheets, ricotta, mozzarella & tomato sauce at Talluto’s, and Sicilian red wine sausage & long hots sausage from Cappucio’s, both institutions at the Italian market.
It was perhaps more of an assembly than actual cooking , but I have no complaints.
Made a salad of baby butter leaf, radish, avo, fancy maters & sunflower seeds in a zesty mustard vinaigrette to go with.
Plenty of leftovers.
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Chicken au poivre over egg noodles. NYT recipe. I cut the thighs up in bite size pieces because I wanted to serve it over noodles and added a shot of bourbon to deglaze the pan. Salad of little gem , red butter, red onion, tomatoes, avocado, blue cheese and ranch.
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Looks good! How did you like it?
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We enjoyed Mrs. P’s post birthday dinner @ First Restaurant including fried calamari and artichokes with roasted red peppers, kalamata olives, lime “Caesar” aioli; portobello mushroom Wellington; short ribs; Anjou pear salad with blue cheese; For dessert we enjoyed a mounds bar with Coconut brittle ice cream, toasted coconut, bittersweet chocolate shell. It all went great with a couple of cabernets.
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Beautiful lasagna!
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Steak-frites. 28F sous vide, a really hot sear with salt, pepper and Montreal seasoning. McCain fries.
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I’ll pass it on 
It was very good, I will definitely make it again.
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First time we had Chef Colby’s food was at Scuola di Pizza at Mozza many years ago and so it was great to finally try out his “new” place Antico Nuovo https://www.anticonuovo-la.com in the Larchmont area in LA. As a solo diner it was really helpful to be able to order half portions of the pasta and ice creams to try out more dishes. Overall outstanding dishes which you don’t find on every menu, e.g. cheek and tongue ragu, fire roasted squab, veal sweetbread and of course the ice creams.
Kingfish crudo - lemon, shallot, chive
Pappardelle - beef cheek, veal tongue ragu bolognese
Foglie d’ulivo - fire roasted squab, olives, cracklings
Animelle di vitello - Veal sweetbreads, maitake, marsala jus
Pistachio crunch
Coconut caramel
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Happy belated to Mrs. P!
Thank you! Happy belated birthday to you as well! I hope you are able to get a better celebration soon.
I’m glad you survived that horrific hurricane and hope that you get your water turned back on soon.
My prayers are for you and your neighbors.
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Damn, those sweetbreads, tho.
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