Probably a good thing to make at a time like this. 
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I love, love sausage and cannellini bean soup. Onion, garlic, carrots, celery, bay leaf, thyme, chicken broth, parsley. Warm baguette with beaucoup butter. Spinach salad, red onion, avocado, mushrooms in honor of NMD, asiago, peppercorn dressing. Wine.
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Do you a have water test kits or purifiers for when you get household water back?
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Pan-roasted, spatchcocked chicken in a new-to-me marinade from Marcellina-in-Cucina. Very tasty, with basil, rosemary, lemon, and red pepper flakes. Leftover squashy mashed spuds. Caesar salad.
Going forward, I need a 12" cast-iron skillet (mine is 10").
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Lamb chop, sous-vide to 132F then deeply seared with Montreal seasoning, lots of salt and pepper, , with leftover fasolakia lathera.
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Red Kuri Squash Salad with Lamb Meatballs - Red kuri squash, cut in thin slices with the skin on, is baked in the oven with olive oil, mace, coriander and agave syrup. Lamb meatballs made with shallots, garlic, egg, cinnamon, paprika and panko. Vinaigrette is made by pureeing olive oil, white wine vinegar, cranberries and honey (and some diced green peppercorns and additional cranberries added in the end). Everything mixed together with dandelion greens and watercress.
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Went back to Stina, the cute Greek/Anatolian mishmash place just a coupla stops down the BSL. Perusing their website in the afternoon I discovered the shocking announcement that they were OUT of octopus! Say it ain’t so! 
Thankfully, they were actually not @Bigley9 
It was as good as the first time, and my PIC pronounced it possibly The Best Octopus he’s ever had.
We also shared the special app of the day, a mushroom toast with sautéed chanterelles, whipped feta, and pickled birch mushrooms
that was pleasantly salty and very shroomy, and the Moroccan roasted and glazed carrots with honey, pistachio chermoula, and labneh for a much needed veg with our meal. I was weary of the honey, given carrots’ inherent sweetness, which is only brought out more by roasting, and rightly so. I’d have preferred a punchier contrast — maybe something smoky, or some heat. *I had to ask for salt again & implored the waiter not to tell the owner 
Finally, we split the margherita with extra long hots. Man, those mofos really pack a punch! 
The housemade fermented hot sauce that’s brought to the table with each pizza order had a pleasant sweetness and a nice kick as well, but the long hots were what left our tongues buzzing.
Took about a 1/3 of the pie home, and naturally had to grab another slice of that amazing tahini chocolate cake to go as well. Because cake. Duh.
Oh, and we had a gorgeous view of the almost full moon over the city. 
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Yay, progress!
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I made the packaged corn chowder I’d purchased in Missouri last month. Pretty good although I did spice it up a bit. Topped with chopped green onions, jalapeños, and crumbled bacon. Pretty good, if not particularly photogenic.
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We do not. It is possible to get well testing kits but I’m not sure if those can / should be used for testing tap water? I would hate to dent the supply unnecessarily. We are currently under a boil order.
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This experience has given him some flexibility/resiliency around which prepared foods he will accept/tolerate/try. So that’s a silver lining!
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I adore Red Kuri squash. I have one Im trying to decide what to do with.
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Wednesday night is " Home-Crafted Chirashi Night "………featuring Bluefin Otoro, Alaskan King Salmon, Scottish Wild Ocean Trout, Hokkaido Amaebi, Home-made Soya marinated Alaskan Ikura ( Special Brew of Premium Soya Sauce, Sake, Mirin, Kombu, Bonito Flakes ) and Seafood Rice Seasoning from Tokyo Tsujiki Market
BTW, “TARO Seafood” on Woodbine and Steeles is now open on both Sunday and Monday…but closes on Tuesday and Wednesday! Their Major-Mac & Woodbine branch still opens on Wednesday!
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Wow! That’s quite the spread 
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A quiet day spent mostly at home, doing some cleaning & packing up the projector & screen we brought down here before we realized our pad’s not really built for the Big Screen Experience. I think we’ll survive a couple months without it 
We’re also taking Mr. Chonky’s perch back this weekend so he won’t have any place to sit or sleep on now 
WFD tonight was lazy: air-fried black garlic salmon from the Shproutz market
and a BAS bc it feels like we’ve not had one in FOREVAH & I was severely craving it: baby red butter lettuce, avocado, fancy maters, radish, cukes, all tossed with CK’s buttermilk ranch augmented with lemon juice, 2 garlic cloves, and a finely diced shallot. Oh, and lots of fresh ground black pepper.
Driving up to the boonz tomorrow for a few appointments — I’m due for lab work & an oncologist checkup in the afternoon, a mammo on Friday, and my PIC’s book party a dear friend of ours is hosting on Saturday. It’ll be nice to see our friends again at various social occasions: a small ladies night to celebrate a gal pal’s bday tomorrow eve, a Sichuan jour fixe I organized for Friday night on short notice (which made my chili heads very happy), and the book party. We’ll be exhausted by the time we get back to the city on Sunday! 
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I am susceptible to suggestion, and now I need raw fish!
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