Since I had my substantial meal at lunch, dinner was a coleslaw of green and purple cabbage and grated carrots with a creamy peanut dressing.
P
P
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I made cheddar broccoli and cauliflower soup with some potatoes for heft. Left it semi chunky, and I think DH preferred it to my usual. Local OWL Bakery levain baguette, which inspired the soup making.
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Soup and bread. Fall is here! Yay. 
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Dinner collaboration: spinach gomae, poke nachos, crispy rice squares with tuna topping, several types of sushi rolls and nigiri.
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Chicken diavolo (DH’s favorite). Caesar salad with homemade dressing and croutons (my favorite). Leftover zuppa Toscana. All good!
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Very professional!
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Shrimp “ramen”. Chicken broth with dashi, miso, garlic, ginger, fish sauce, baby bok choy, mushrooms, lo mein noodles, shrimp, sbe, green onion, red shishito pepper. Pickled daikon, cucumber and Fresno chile. 'Tis raining.
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I fried up some bacon lardons, mixed them with sliced, leftover boiled potatoes and leftover fried onions, topped the whole thing with the last of the taleggio and baked in the oven for about half an hour. Easiest tartiflette (taleggiette?) I ever made. Tasted as good as one where the veggies were freshly cooked and is a valuable back pocket recipe for leftover spuds and onions. Served with a duck patty and honey mustard dressed mixed salad.
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We enjoyed another outstanding dinner @Fiorentini in Rutherford, NJ, including excellent bone marrow custard with garlic; poached cod with shrimp mousse, pancetta, and bouillabaisse; orrechiette pasta with broccoli rabe pesto and chili flakes; honeynut squash agnolotti; cacio e pepe risottto; coccoli and prosciutto; beet salad. It all went great with an excellent cabernet and red blend.
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May I just say that is a fanTABulous outfit on Ms. Paryzer. Wow! 
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Nice show tonight for a sold-out house with a very enthusiastic audience. Personally, I thought last night’s quartet show was much better — our new & very young and very eager drummer was off tempo a lot, but that’s the kind of stuff that goes mostly unnoticed offstage, thankfully 
I took home a Cubano my PIC and I shared after reviving it in our host’s toaster oven.
A nice amount of pickles and mustard, but the pork itself wasn’t all that. No biggie — we’re sated and tired.
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Thank you 
It just so happened that she matched the outside of the restaurant 
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Kimchi Fried Rice - ground pork, napa cabbage kimchi, corn, scallion greens and rice are stir fried and finished with a sauce made by pureeing asian pear, scallion whites, ginger, garlic, gochujang and soy sauce. Finished with some toasted sesame seeds and toasted sesame oil. Served with fried egg.
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Mrs. P. is always stylishly dressed.
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Wowza!
Mrs. P says thank you very much! It only took a village (to find all of the different clothes and accessories to match, to alter the clothes, and to get dressed) 
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I want to try to make some enchiladas (next week), but needed some tortillas. The ones at my local grocery store just seem so expensive for what they are. So I started poking around on youtube and stumbled across a presenter called “Frugally Delicious” who had an easy tortilla recipe and method.
This was my first attempt. Although the shape is a little wonky, they tasted good and should work. Sunshine isn’t too picky about presentation, so my “wonky shaped” tortillas won’t bother her.
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