definitely one of the best!
1 Like
Rats. I was hoping it was real Good Seasons in the cruet. I grew up on that shizzle and loved it.
3 Likes
I used the authentic dressing carafe – does that count?
3 Likes
Swedish meatballs from scratch. Parsley buttered egg noodles. Marinated cukes. Homemade currant jelly.
18 Likes
Meatballs from the freezer, mushroom gravy was sauteed shallot, mushroom medley, added thyme, rosemary, garlic, splash of Maggi, beef broth, roasted beef gravy packet. Mashed potatoes with butter, sour cream, green onion. Spinach salad, egg, bacon, sweet & sour dressing. Bombay rocks, pickled jalapeno slices, lemon twist. Cool jazz.
14 Likes
Big frittata . I figured tomorrow is going to be a day of snow removal . Ill have it tomorrow for dinner also with a side vegetable. Probably Brussels sprouts. Hopefully the frittata is bigger than the snow. Cheers
20 Likes
Poke bowl. Lettuce, spicy tuna, sushi rice, miso cukes. Tasty good. The non dieting boys had more rice as well as edamame and avocado in theirs. Boys meaning the younger kid is home on holiday break now. My heart is full!
17 Likes
Meuniere style halibut with lemon brown butter and chanterelles, over French and black lentils. I was hoping the lentils would stay distinct, black and brown, but the black ones bled their color. But the halibut was perfectly cooked, nice and flaky.
16 Likes
Green Asparagus Ragout - green asparagus, snow peas, peas, onions cooked in vegetable broth thickened with flour. Finished with sour cream, plenty of basil and lemon juice. Served over rice and with a soft boiled egg
10 Likes
Smart to have a meal prepped for after a day of snow removal. Your frittata looks like just the thing.
1 Like
The center where my dude’s been working this fall semester is hosting a holiday soirée for all the fellows (and their +1s) tonight, and since I’d not made my way out here even once we decided to take a short trip to beautiful New Jersey 
I found a promising sounding Mediterranean BYOB with decent reviews on the googles for our meal last night. The owner/chef is of Turkish provenance, as evidenced by a few dishes — yet others were pretty unusual (smoked ribs with peanut powder jus? Wut!).
We decided on the smoked, roasted eggplant with garlic chips, poms & pistachios for starters,
as well as an order of the “balloon bread,” i.e. a nicely puffed up pita fresh from the ginormous oven you can see in this picture.
It came with two olive oil dips, one with labneh & herbs, the other had Turkish red pepper paste & pom molasses. The bread and dips were very good, as was the eggplant, even tho it was excessively seedy.
For our mains we got the grilled octopus for my PIC & the braised lamb shank over orzo with cream, thyme, and jus sauce (sic). The orzo was billed as barley vermicelli, not the only thing confusing on the menu 
The octopus plate came with two massive tentacles,
and my shank was also so sizable that we took half of both home to the hotel. I may have snagged a few more bits of lamb with our nightcap in the room.
Overall, an unexpectedly good meal — so much so that I looked up how to say “very good” in Turkish to compliment the chef, who giggled while beaming from ear to ear 
14 Likes
The amount of snow in northern CA, parts of PA and western NY is nuts! Hopefully removal isn’t too onerous!
1 Like
This made me grin. 
One good thing about instant access to the world via the Internet.
3 Likes
My Turkish is very limited — I def know more Greek still, but I had a Turkish childhood buddy who taught me a few things… of course, that was a long time ago. I can still count to 10 (SUPER-helpful ), say mom & dad, yes & no, thank you & goodnight.
1 Like
I use the GS mix (just half the packet) and make it with balsamic for the vinegar, currently a fig balsamic, and a mild evoo. I will also use lemon juice for the acid. Mother used to mix it with mayo and spread it all over chicken parts and then bake it. All those spicy ingredients would make a good marinade too, I suppose.
3 Likes
I was going to go with the ‘Finnish’ meatballs for Xmas, maybe sometime that week.
1 Like
That is a Bowl of Beauty. Banana Blossom, Chả lụa, Beef Shank and Viên Cua like they make for Bún Riêu?
1 Like
Food in Spain is rarely light on salt in my Experience, chalking it up to a low Salt Diet may explain it though.
Oh, no doubt it’s the chef. Almost every meal we’ve had there, at least one dish was lacking in salt.
I have GS balsamic and the cruet to make it in, which I have had for umpteen years.
1 Like
