Going to wait for a bit on that and whenever I do attempt a comeback, I might start out with a half glass on a weekend to be sure I have no reaction with my new meds (even though I’ve been assured there is none).
And yes, I’ll definitely be back to Dar rafiki’s for more of the chocolate danish. Looking forward to tasting the tart and cake as well.
Spritzers! Unless you’re solidly a red wine drinker. I almost always do 2/3 wine to 1/3 water, sometimes 1/2 each, but I’m almost exclusively a white or rosé person.
I’m almost exclusively a white wine drinker myself, with an occasional glass of red in the winter with heavier meals and rosé in the summer when I remember to open a bottle. But a spritzer might be a gentle way to reintroduce wine to my diet. 
Nothing fancy. Kroger chicken salad(I had to pick out a bunch of chopped onions so I won’t buy again) on a buttered Martins potato roll. Lay’s potato chips Cranberry Honey Mustard. And some sweet hot pickled peppers.
And sometimes “nothing fancy” is just what the mind, heart, and tummy needs! It looks good to me!
Spinach, ricotta, and basil stuffed shells in marinara. Served with an oregano-garlic-kosher salt drizzle, and salad greens in vinaigrette.
All 10s for the perfect jack knife!
Roasted pork tenderloin, bbq sauce, from the freezer potatoes au gratin with taleggio cheese. Baby greens, red onion, tomatoes, avocado salad with peppercorn, asiago dressing. Wine
BF made us an egg & tomato stir-fry fom Just One Cookbook, the Japanese version of a Chinese dish. The Japanese version substitutes sake in place of the Shaoxing wine, and is just one of many, many dishes that the Japanese have adapted from the Chinese. i love the Chinese version of this so much - it’s a little sweeter than the Japanese version. So I added a little of my sweetened soy sauce to make up for that a bit. Delicious. BF heated up some sake for us too.
Amazing, all of it! and your dinner looks delicious. Hope you get to enjoy a little vino soon…
little contortionist cutie!
Pasta with Gorgonzola Sauce - Fusilli with a sauce made from ground beef, shallots, garlic, gorgonzola dolce, white wine, heavy cream and vegetable broth.
I just showed this to Spring Onion and he was like, “oooohhh!” We’ve haven’t had sushi in about a week or so…he’s gonna be expecting some soon. Kid’s got it good. Can’t he like a bowl of greens and beans?!
The place I get my monthly seafood subscription from, Wulf’s, offers what they call “poke packs” which are 5 oz. of either tuna or salmon that are already skinned, cubed, and frozen for $16 each. I’ve toyed with getting a few for the convenience factor.
Ironically, if they have good looking greens when we go grocery shopping this weekend, beans and greens are something I wanted to make for this week!
Very good locally made mushroom and goat cheese pierogi (Polish Prince, for those northwest of Boston) in butter and thyme, topped with sautéed leeks and seared lion’s mane mushroom slices.
The toppings played well with the tangy, mushroomy filling of these pierogi.
I find that a couple of tweaks and you get a pretty damn good Curry;
Really get the Onion nice and caramelized I also add Apple and then Ginger to it towards the end.
Add Cayenne or hot Korean Chili Powder even in the “Extra Hot”
Couple of shots of Sake and/or Mirin
Chunks of Proteins rather than shredded, Thinly Sliced Pork Belly works greatas well. (that’s what they used at Norikonoko in Berkeley when they existed)
Sounds more complicated that it is, the Blocks are super convenient and quick (even with my add ins.)
I always have some little cans of Fukujinzuke to serve with it as well.
Those sound really good! Nice prep.
I feel your pain.
