My mom always made it with cheddar on top. Not that I liked it, but if I had it again today, I would want it what way. 
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Hadn’t thought about de-alcoholized wine. And not a fan of sparkling waters. I’d probably get some ginger ale, which I do like, if I was going to try something like that.
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Tonight was my night for orzo. Seared chunks of chicken thigh seasoned with s&p, paprika, oregano, removed to a bowl, added asparagus, mushrooms, shallots and garlic and sauteed until tender, added a splash of wine to deglaze and removed to the bowl with the chicken. Browned the orzo in oo & butter, added chicken broth and when it was al dente added the meat and veg. Served with parsley and a salad. There were several glasses of different high-octane alcohol cocktails plus wine which will probably be de rigueur for the future.
https://www.hungryonion.org/t/salad-of-the-day-sotd-did-you-eat-a-salad-today/39215/486
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Tonight’s dinner was Potato, Onion, Tomato, Green Pepper and Bratwurst Stew. Sunshine really enjoyed this “Budget” stew and said it really filled her up. I put some hot sauce in my portion as I thought it was a bit under-spiced.
I also want to (again) thank everyone for the tips on the Green Peppers. I put them in the slow cooker about an hour before I served and they were perfect.
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I grew up with Parmesan on top of tuna casserole, no cheese in the white sauce, and no cheddar.
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upset tummy, or general malaise? or both?
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We watched a Chef John video last night and tonight the BF made Bobotie, a South African (by way of Malay or perhaps Indonesia) curry beef casserole. Apparently it’s a very old dish, dating back to the 17th century, and there are tons of versions out there. This one included ground beef, bay leaf, curry powder, turmeric, cumin, fruit chutney (a friend had just given me some of her homemade mango chutney this week), and other things, and is topped with a simple custard of milk and eggs and a pinch of cayenne. I absolutely loved it, had seconds! The top is so light and fluffy, making the whole dish - which kind of resembles a shepherd’s pie - much lighter. I loved the flavors, the texture, everything. BF served it with Basmati rice, which went perfectly with it. I’m going to ask this to be on rotation chez nous. Super, much needed comfort food.
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Looks great. Its stew , soups , and braising .
Pizza Saturday for the season ended last Saturday.
Tomorrow. Great northern bean soup to start another Saturday season . Cheers
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Mentioning something in case it would appeal. I have been sipping a Fevertree elderflower tonic water with lemon in lieu of a cocktail. It tastes good to me minus any alcohol. (Note: Market Basket sometimes has Fevertree on sale.)
I don’t yet have a good substitute for a favorite wine though, as I start to explore alcohol-free alternatives that deliver flavor.
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Maybe try
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Yes.
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We went back to the jazz club in CC for HH — Kenzinger on draft for $3, a cocktail or two on special, a few snacks, and live jazz.
A rather unusual combo was playing: an amazing drummer on a tiny set, a dude on sax/flute, keys, upright bass, and… an electric bass. They were great, but something seemed off — even for bebop. I chatted with the drummer & sax during their break outside, and she told me that the manager had double-booked two separate bands for the evening (we have a space cadet manager like that back in the boonz, too 
). Instead of one of them leaving, they decided to play together. The electric bass probz shoulda sat this one out, just saying….
We had a couple beers, then moved on to a Kiss of Life (reposado tequila, Damiana, Pineau de Charentes, brandy, thyme, lemon) for my PIC
& a Bella Ciao (peppar vodka, rosemary, lime, caraway honey blend, black pepper and tomato oil) for me,
and their excellent signature old-fashioned (Jim Beam Black, demarara, bourbon cherry juice, bitters, flamed orange swath) as my ‘night cap.’
Another luscious pie we’d picked up at Angelo’s in the afternoon was waiting for us at home for dinner: funghi e spinaci, which turned out to be a white pie.
I was a little disappointed, but that incredible crust made up for it. Half is left for whenever. Banana walnut cake from our favorite Italian bakery for dessert.
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I have tried some canned mocktails, which are not sweet, as well as some mocktails made with Seedlip.
I realized this past summer, I’m happier with Coke Classic, a lemonade or an iced tea. 
Coke Classic is awesome when paired with fried food, deli sandwiches or dim sum.
I remember one friend who worked at a dim sum restaurant telling me she thought Coke Classic helped cut the grease. I think its caffeine helps me postpone my food coma.
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100%!!
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That looks awesome! I had to watch the video, I’ve never seen his cooking programs before. I am taste deficient right now and will make this as soon as the my taste buds return.
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Will we be seeing any pizza creations crafted indoors from you through the ‘off season’?
The Fevertree elderflower tonic water is wonderful, IMO. And when I can include alcohol, it is great with a bit of Bombay Sapphire Gin.
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Bobotie is a great dish - try it next time with ground lamb which gives it an even better flavor
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Absolutely
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Homemade " Authentic, traditional Hong Kong style Wonton Mein "
YES!!! I finally got this right!!..made perfect by dressing noodles with Pork Lard before broth was added!!
- Broth made from Stewing Chicken and Pork Bones, Chinese Ham,
Shrimp Shells, Shrimp Eggs, flame roasted Sun Dried Flounder,
Buddha Fruit.
- Whole Shrimp Wonton using Organic Tiger Shrimp and seasoned
with roasted Flounder Powder and Shrimp Eggs
- Whole Egg Alkaline Noodles ( sadly, store bought! )
topped with Yellowing Chives and more Shrimp Eggs before
adding hot broth to noodles and wonton morsels
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