Looks delicious, and Finny wanting a blanket, so cute. My first cat friend, Annie Cat, in northern California 1980s, would come to visit me in my attached (to her humans’ second floor apartment in a 3 family pre 1906 building) “in law” apartment. She’d settle in, and then just sit a stare at the wall heater, until I turned it on. It wasn’t cold enough for blankies. Then she’d stare at the refrigerator, until I opened it and proved there was no leftover canned crab for her in there. Satisfied, she’d just crawl on my lap.
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Roasted chicken thigh with sticky bourbon sauce. Baked potato, butter, sour cream, green onions. Brussels sprouts slaw, carrot, green onion, snow peas, v&oo dressing. Vann.
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We enjoyed some excellent takeout at Don Pepe II, including our usual favorites of seafood stuffed avocado; seafood stuffed lobster with Spanish chips; as well as crab cakes. It all went great with an excellent merlot.
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NYT Ginger-Garlic Shrimp With Coconut Milk
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Someone’s gotta invent the shrimp and Brussels sprouts cocktail, and it might as well be me. Seen here with deviled eggs and a baked potato with sage butter and sour cream.
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What was the cocktail sauce?
The regular kind: ketchup, Worcestershire, lemon, black pepper, Cholula, fresh horseradish.
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And that worked well with the brussels sprouts?
Not particularly. But they are roasted and good plain. And I figured there was no harm in everybody sharing a bowl.
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Winter Lasagna - Layered with beef stew (beef chuck, bacon, red onions, tomato paste), seared savoy cabbage and béchamel sauce and topped with Comte cheese
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Now I’m seriously craving lasagne
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I have the same vintage Farberware stainless steel roasting pan that you show in the photo of your chicken dinner. Have been using that pan since before it was vintage, and it still looks like new.
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During this past weekend of cold and snow, we warmed up with two comfort food meals. First, I made a burrata, roasted cherry tomato, and prosciutto pizza topped with a layer of arugula. TJ’s pizza dough that I had frozen came in handy.
Second up was truffled potato pierogi with a side of garlicky spinach and almonds. (If you are local to me, I recommend Polish Prince Pierogi [Billerica, MA]. Lovely dough. The fillings we have tried so far have been delicious.)
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I love this mini roasting pan - they don’t make it anymore. The bottom has warped/buckled just a tiny bit, so I have to hold the pan’s edge if I’m stirring something in it, otherwise it spins. LOL And mine definitely has some cooked-on splatter on the edges of the pan, but the bottom remains pretty spotless. The rack wires are a bit raggedy, however, and I’d love to replace that.
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You know that is more of the initiation process, Ma.
Count sneezing straight into your face as another.
When they leave you a messy deposit on your bed, it is time for a intervention.
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One of my old favorites for the “country style rib” cut is a sloppy-easy bake. Roll them in bbq sauce and bake uncovered until they loose a lot of the oil, dump off the oily bbq sauce, recoat and bake some more until the sauce gets sticky.
I love pork shoulder because the bone-in runs here sale price $1.99/lb, while at the same time deboned runs “sale” price of $3.75. It’s not that hard to debone, and an 8 pound shoulder will have a bone on the order of 9 oz, so I’m netting around $2.15/lb on a strict comparison to the boneless cut. Pulled pork, slow roasted bone-in, and all kinds of sausages (bangers, brats, kielbasa, etc.) are my favorites for that.
I did a napkin-back (i.e., possibly inaccurate) estimate of spices cost, and I know my average cost/pound for the casings, and I’m making sausage at about $2.75/lb instead of paying around $7 a pound around here.
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With the Lunar New Year just around the corner…t’is the season to indulge in some exotic, traditional Chinese, festive fare!
With frigid, windy and wet outdoor weather, I decided to spend three days preparing my own rendition of a ’ braised ’ NOT soup version of ’ Buddha Jump Wall ’ using the following ingredients:
Sun dried Abalone, Fish Maw, Sharks Fin, Chinese Shiitake mushrooms, Goose Webs, Chinese Ham, Dried Scallops, fresh Winter Bamboo Shoots, homemade chicken stock, oyster sauce…etc. ( I deliberately left out sea-cucumber since I am not a fan of their texture )
The depth, complexity, umami level and textural interaction by the various components are absolutely enticing and out-of-this-world!
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. Reminds me of the kind of salad they serve at Wendy’s, fooling people into believing they’re eating healthy.
