WARNING: FOODS DEPICTED MAY INCITE UNTIMELY CRAVINGS.
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Oh yum! Perfect plating.
I want something I can taste! Can you share your sauce recipe?
Or did you already and I forgot?
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Dinner planning went FUBAR on Monday, thanks to a broken baking element in my old-ish oven.
Walked over(and back) to H.D(15K steps, beautiful sunny day) to buy a replacement. The one I bought kinda fit after a whole lot of wrangling and kneeling and squatting(glutes are on fire today 
) It worked but I’m not comfortable using it so I ordered another one that is 100% compatible with my oven from a local parts store and will return the other one to H.D.
Any who, dinner last night was a bowl of sausage and bean soup, and tonight’s dinner was rotisserie chicken and Caesar salad.
Hopefully I’ll get the new part by Friday, but expect to see some take away from for the next day or two 
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That soup looks so warming and delish! It’s finally soup weather here. And yet, we’re going out for sushi/robatayaki
I have to make some bean soup this week, for sure.
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Sauce recipe. One 28 0z can of Strianese san marzano tomatoes put through a food mill . One 28 oz can of Cento crushed San marzano. Saute half of a chopped yellow onion with three crushed garlic cloves . A very small pinch of red pepper flakes . Add about 12 oz of water or little more and some salt .Cook for around 45 minutes . I added the pre cooked meatballs while simmering.
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I got 3 liters in the freezer for later, sushi or pho sounds like dinner for me tomorrow.
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I gad intended on having spaghettini with bok choy anda bunch of other vegetables but I had some basil left from last weekend’s lunchtime salads and it’s not going to last for much longer. Inhad enough basil to make one serving of fettuccine al pesto so that’s what I had. Served with a small amount of cherry tomatoes on the side as my token vegetable.
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Very simple and very late dinner: a Frankenchicken breast seasoned with olive oil, s&p and Penzeys Mural of Flavor, roasted at 400° until done, basting twice. Steamed green beans alongside. Water.
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Lentils du Pey with Italian sausage, mirepoix, tomato paste, garlic, and pasta. Salad greens in vinaigrette.
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Chicken breasts & blocks of cheese are on sale this week (and that is about it). So I combined the two with some BBQ sauce into Bread wrapped BBQ Chicken Cheese fingers, although these look more like thumbs than fingers. Cauliflower rounded out the meal.
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Shrimp and tofu with egg lemon tarragon sauce.
Cole slaw.
The sauce was kinda thin, so I will starch up the leftovers.
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I’m beginning to recover from the 2024 election nausea, enough to have some Vicolo pizza. Vicolo was a brick-and-mortar place in San Francisco when I lived over there, and converted to frozen. The pies have a cornmeal crust. I see them at Whole Foods and I think TJs, but Costco has them a much lower the price, $13 for a three-pack instead of $12 each.
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Kind of a disaster last night. I made a zucchini pie from a Youtube recipe. I used an Aldi’s frozen pie crust and par baked it for 8 minutes. I pulled the pie out and left spouse and son to eat it. Turns out the crust totally stuck to the glass pan where the filling didn’t touch it. I guess I way overcooked it? Zucchini-egg-cheese mixture was to me a little under seasoned but I did like the mustard that you spread on the pie shell under and on top of the zuke mixture.
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So frustrating when a recipe fails that you could have reasonably expected to work. It happens but it’s no fun.
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We dined at another restaurant on my Philly list last night — the very hip, very young, very cavernous Double Knot, which offers sushi, robatayaki, and Pan-Asian food.
We were rather awkwardly seated next to each other on a banquette at a small round 2-top in the basement dining room/bar area that was about as dark as one would expect a basement to be — but maybe not a restaurant. Reading the menu required the use of our phone flashlights, and we weren’t the only ones struggling… although I suppose the lack of lighting makes for a very romantic atmosphere.
The menu is large & is split into sections: cold, small, crispy, meat, fish, sides, robatayaki, rolls/handrolls, specialty sashimi, and sushi/sashimi. Rather overwhelmed with all the options, we decided on the chef’s tasting menu: 10 selections + soft serve, 1 from each section + 2 robatayaki at $68 per person.
We found this a bit confusing, but Hazel, our server was helpful and elucidated the matter. 10 selections total for two. We upgraded to $78 to include grade 5 wagyu nigiri & lobster claw robatayaki.
We had Asahi draft for starters,
(this also gives you an idea of the … mood lighting 
)
then moved onto cocktails — the Crown Knot for him
basically a twist on a negroni, the Double Knot for me.
The glass comes filled with clove/cinnamon smoke — two flavors I generally dislike, but the smoke itself made for such a great drink I got another one.
On to the food! We started off with hamachi ceviche
(a bit bland, could’ve used a lil heat),
the luscious wagyu nigiri
the blue crab roll (forgot to take pics, it was just ok), the lobster claws,
the duck legs, which were unfortunately covered in some goopy, sticky sweet citrus glaze I didn’t care for at all, but my PIC did,
Tokyo scallion
(an extra I ordered on top of the tasting menu bc people had raved about it, and I love grilled scallion. I ate most of it bc my PIC kept choking on the greens),
rich and flavorful wagyu soup dumplings,
crispy shrimp tacos I found a bit heavy
NY strip with Japanese mashed potatoes,
pan-fried Branzino with dashi and shiitake,
and the Brussels sprouts.
These had also come highly recommended in online reviews, but I found them to be burnt & underdone at the same time. You could also barely taste the fish sauce they came with. We had a few bites and left the rest. Probably the most disappointing dish of the night.
The soft serve was salted caramel & delish.
It was a LOT of food. It was also really awkward that the first 5 dishes were delivered in such short succession that we were having trouble maneuvering the plates around our tiny round table to make room.
Overall, a really nice experience, and I might consider going back for the robatayaki, as I can imagine making a lovely meal just from that section of the menu. The scallions would be all mine. MINEEEEEE! 
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Thank you!
Glad you’re starting to feel a little better. Big fans of Vicolo here too!
Using up fridge and freezer stuff led to frozen cheese tortellini in a cream sauce augmented with (previously) roasted mushrooms, Gruyere, Parmesan, and Cheddar from the cheese keeper that needed to go, garnished with parsley lingering in the vegetable crisper. Whew!
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Cheeseburger cheeseburger, onion rings, Coke no Pepsi.
Take out from my local burger joint that I’ve been going to for over 35 years.
I’m picking up the new oven baking element tomorrow(super fast delivery, could have had it today but I missed the Fed Ex delivery) so there’s gonna be some cooking this weekend
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