It could be, if you omitted to the ground pork! Maybe substitute minced shiitakes.
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Baked BC halibut in lemon cream sauce. The last of the German potato salad. Marinated mushrooms.
The bacon from the potato salad permeated the lemony cream sauce and made everything marvelous!
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Rice-stuffed chicken
rice-stuffed Campari tomatoes
an adaptation of Vikalinka’s red cabbage, kale and pomegranate salad.
I substituted green onion for shallots, substituted concentrated sour cherry juice for pomegranate, and omitted the mustard. Added a little more vinegar.
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Who are you kidding! You LURV being back home — cat zoomies included 
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I heard about your great Ginger Bread contest on ATC on NPR this evening. What fun! 
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German-influenced Chickpea Dal with Red Beet Yogurt - dal made with suppengemuese (mixture of leek, carrots, celery and celery root), chickpeas, onions, garlic, ginger, garam masala, turmeric, cinnamon, chili powder, tomato passata, vegetable broth and coconut milk. Topped with yogurt mixed with diced red beets, dill and lemon juice
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SHE’S BAaaaCK!!
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we had leftover dashi broth so I found a recipe (Hungry Huy’s) for that and crispy tofu, and the BF riffed on it, adding a little bit of soba and mushrooms. The broth was a lot saltier than what we’ve had before, so i toned it down with a little boiling water. Best were those crispy tofu puffs. Sauteed veggies on the side were great, and he made himself fried rice. A good dinner on a cold night (hey, cold for us!)
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I just got my internet back. It had been out since 2:00, thankfully I had books to read.
Ate dinner while staring at a blank tv, but I had music. Chicken poblano enchiladas, salsa verde, pepper jack, sour cream. Sazon rice, green onions, avocado and radishes.
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Dinner at one of our favorite restaurants in Philly, Vernick Food & Drink. I think we first went in 2012 when they opened, and it’s been somewhat of a tradition to celebrate our wedding anniversary there (23rd this year 
).
The last time we went, it was also their 10th anniversary, and we opted for their celebratory prix fixe that didn’t impress us very much at all — with one course being wasted on bread 
.
Since we’ll back in the boonz on our actual anniversary, and I’ll be on stage & won’t be able to celebrate 
, my PIC insisted that we visit before we leave town, and so we did. We were greeted with a glass of lovely sparkling wine from the Veneto to start off our celebration.
We continued with a cocktail each – an old-fashioned for him,
a Leo Moon (vodka, amontillado sherry, egg white, thyme, orange) for me. Nice and refreshing.
The amuse was the usual soup shooter: a ginger-carrot soup with orange crème fraiche and a gougères.
The soup could’ve been slightly hotter, TBH, but was so flavorful I tongued the remnants out of the cup 
The blue crab toast has been on the menu since the restaurant’s early days, and is a standing order for us. It’s just that good: ample amounts of blue crab with lemon aioli, tarragon and pickled jalapeño. I’ve more or less successfully recreated it at home, but without the lovely sourdough they use OR a flat top, it’ll never be the same.
We also shared the kanpachi with blood orange, fennel, and Calabrian chili.
Absolutely stellar.
We usually make a meal from the various sections (toast, raw, small plates), rarely ever touching the large plates — although their whole roasted chicken (yes, you read that right the chicken) is pretty spectacular.
As nothing really appealed from the small plates this time around, we decided on the braised veal cheeks with crispy polenta, mustard greens and pickled cauli for him,
and the roasted lamb chops with charred cabbage, almond crema and mole rojo for me. Chops were perfectly cooked & nicely charred, and the cabbage a nutty, crisp delight.
My PIC loved his veal cheeks, which were fork tender, but I found them far too fatty & rich.
As usual, we had no room for dessert & were debating a digestif, but decided against it.
What a lovely surprise, then, to each be presented with a glass of Pedro Ximenez on the house! No wonder we keep returning year after year 
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Just curious why not a repeat purchase. 
Made salmon in green curry with random veg a few days ago.
I found homemade green curry paste in the freezer from waaaaay back probably when a Thai book was COTM on Chowhound!
Freshened it up with some cilantro, fried it in coconut cream, added the only veg I had at hand – carrrots and napa cabbage, and then added salmon to cook in the curry so the flavors were absorbed.
I decided to use up all the curry paste I found instead of losing it in the freezer again, so I have another meal’s worth to go.
Last night was a mish mosh.
Tried some new kimchi dumplings. Filling was good, but the wrapper didn’t get as tender as usual. Will try more water with the remainder of the bag.
Please admire the shockingly green broccoli I soup I made in 5 mins 
. Softened the bite with some milk.
And finally, I doctored some disappointing squid ink tagliatelle left over from a restaurant – added shrimp and calabrian chilli paste and made it all better.
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It just was not as tasty to me as the smoked sausage slammers I get from them or the fresh pork chops I get from a nearby farm. It won’t be a penance to finish what I ordered but I won’t be wishing for more when they are finished.
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Frozen pizza and salad with Good Seasons dressing. Followed by free ice cream cones aka “community scoops” at The Hop.
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What brand of frozen pizza? Did you like it?
It was a fresh pie my DH picked up on an aborted trip to Wal-Mart, and no, we didn’t like it. It was worse than Aldi’s. 
With a cherry on top, how cool!
How do you make up your Good Seasons dressing?
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Tonight’s dinner started with tomato wedges and poached leek then hamburger stroganoff served over spaghetti.
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I bought a generic Italian salad dressing mix at Aldi and prepared it with olive oil, canola oil, and white wine vinegar. I also added grated Parmesan and red pepper flake. Nothing fancy 
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Really wanted tortellini, but didn’t want sawce.
Found this recipe, and pulled out a large tub of homemade corn stock from the summer, using about 5 cups of it and a small package of Rana proscuitto and cheese tortellini, along with 2 cups of corn kernels stripped from their cobs this summer (which is where I got the stock!).
Could have used a bit more cornstarch than I had eyeballed based on the amount of liquid to thicken a bit more, but it was good! And gives me several lunch portions for the next couple of days.
A mini baguette and water.
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