Salmon Caesar.
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Hang in there, we’re keepin’ you in our thoughts!
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I appreciate your kindness, but there are many other members here with more acute & serious issues.
It is what it is.
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Okay, everybody hang in there!
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Welcome back. Hope you are home soon with your kitties and cooking you own delicious dinners.
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Still in use-up-what’s-on-hand mode. Consequently, dinner was Woks of Life shredded cabbage stir fry with ham playing the role of pork belly. Air fried tilapia, rice, and soup dumplings. All very tasty.
Just got home and am having dessert. Two Aldi gingerbread heart cookies and a glass of Bourbon
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Started making chicken curry noodle soup, ended up eating pan-roasted chicken and potatoes (and leaving the lovely curry soup for tomorrow – I did make it).
Can’t complain about roast chicken and crisp potatoes.
Also made a test run of chocolate fudge, which is one of those things I wish I hadn’t opened Pandora’s box on because it’s too easy for how delicious it is 
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Long day, dr apt across the border and shopping as long as I’m there. Bought a bunch of booze.
I took a carton of kielbasa and lima bean soup out of the freezer before I left so that is wfd. Avocado and radishes. Warm Boudin sourdough and butter. Wine.
Dessert. The last mini pecan pie and French vanilla ice cream.
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I was making tonight’s dinner and thought about @linguafood as she mentioned lemon pepper in another thread. So, I put a little extra on our fish tonight, both Sunshine and I enjoyed that extra lemon kick. Baked Sweet Potato and corn rounded out dinner.
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Which border?
Oregon/California
Where d’ya get the XLB?
Always happy to inspire, and glad it hit the spot for both of yinzes 
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Costco! Someone posted in the DMV Costco FB group so I deployed spouse to see if our local store had it. Victory. They were pretty good. Frozen, of course. I used the package directions to pan fry/steam them.
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I love how Cholula is so often in the background in your dinner shots. My kinda place setting.
Looks great. Would you mind sharing your recipe? Thanks. 
Not bad looking. Now if you could get them to make steak tips with Ballymaloe sauce for dinner tomorrow night…
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Dinner last night was at a very popular, very cute seafood-focused BYOB, Little Fish.
This is the 3rd or 4th place we’ve dined at in Philly that’s about the size of our living room — this one seating all of 18 peeps, with an open kitchen to watch the action.
I’ve not been very hungry lately, so I was worried about ordering the 5-course prix fixe.
We decided to share everything from the ‘small’ plates menu instead, save for the last two dishes: the bread service with baguette from one of our favorite bakeries and a little pot of butter with anchovy, Calabrian chili, and parm.
I guess we were supposed to smash it all up ourselves — which is at least what I did, but a compound butter ready to shmear on the bread would’ve been equally welcome.
Next up were the oysters with fermented yuzu mignonette & honeycrisp apple. Lovely.
The fluke crudo with kombu cured fluke, ponzu vinaigrette and radish was fantastic — full of umami, and one of my favorite dishes.
The scallop toast is their most famous, most popular menu item, and it lived up to the hype: perfectly buttery slices of raw scallop dressed in a chili oil (I detected hints of Sichuan peppercorn) & chives on a sesame toast.
Fan-flippin-tastic. I need to try my hand at this, maybe for our xmas eve seafood extravaganza!
Next up, the grilled octopus with spicy pork ragu, horseradish aioli, honeycrisp apple, and cured egg yolk.
I liked this more than my PIC, who thought his beloved octopus was overwhelmed by all the other ingredients, but then his ideal way of eating it is with a squeeze of lemon & nothing else 
I was getting mighty full at this point & panicked about having two more dishes coming out. Thankfully, I was able to nix the grilled mackerel, and so our final dish was the one I was the most excited about — well, besides the scallop toast: uni & crab tagliatelle with house nori pasta, crab soy, smoked trout roe, and chili breadcrumbs.
This was lovely, and the perfect ending to our meal. No room for dessert as ever, but what was offered didn’t appeal anyway.
We’ve been eating quite well in the city of brotherly love 
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How did you season the meat? Did you brined them?..and for how long?!
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