Almond-Hazelnut Pesto with Casarecce from “Four Seasons of Pasta” - pesto is made with oven roasted almonds and hazelnuts, orange zest and juice, olive oil, red pepper flakes and parmesan. Finished with more parmesan.
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Pushing the pesto envelope! No basil?
Looks delicious! If you have Thai shrimp paste you could add a spoonful to your leftovers to see if that might help with the “depth” ?
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I could dive into that Thai curry! Be right over to take care of any leftovers. 
Do you use fish sauce? Sometimes I run out and that’s been my missing something-something. Red Boat is my fave, but I have also used Squid brand.
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This is me. Sometimes prep work just takes away the stress.
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No basil or other herb was harmed for this pesto
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Yup, extra fish sauce, extra lime, lime leaves, lemongrass, garlic, bird peppers. It should’ve been a symphony of flavor, but it wasn’t.
Maybe the maesri has gotten lamer over time — a member of my Fb WFD group said he thought it’s not what it used to be.
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Could be. I have been buying these little tubs of Maesri curry paste at a local Asian market, because I just keep adding paste until there’s enough flavor for me.
You amped up the flavor on your own, for sure. So I dunno either.
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I use the entire can of maesri, always.
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Just got a txt from our elderly neighbor who loved the soup, and happy we gave her enough for another meal. She had my PIC’s coffeecake for breakfast, too 
Happy to be able to help out, even in the smallest ways.
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Penne with meatballz(Kirkland) in spicy tomato basil sauce(I added diced pickled jalapenos to Mutti sauce) with feta and caramelized onions.
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Shepherd’s Pie mostly based on Mary Berry’s recipe, using lamb, onion, garlic, thyme, Worcestershire, mushrooms, carrots and celery, with Riesling added instead of broth. Nutmeg, pepper, butter and milk in the potato topping.
Yellow beet borscht with a nod to Armenian borscht, including ground cumin, ground coriander, bay, and allspice. Parsley, vinegar and sour cream added at the table, to taste.
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I’m a personal chef, but not a trained chef. Would it be okay if I post some dinners I make at work? If not, I can just post what I make at home but it’s normally pretty boring.
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Please do!
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Yes, we would be glad to see them!
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Grilled ham and Swiss cheese on sourdough and tomato soup. We were going to go for pizza with friends but decided to just move it to a playdate at our home. Easy eats.
Earlier in the afternoon I had a green salad with tomatoes, cucumbers, blue cheese crumbles, and ranch dressing.
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Pretty uneventful Tuesday — besides the chonk puking more than usual & leaving another unwelcome surprise in the foyer 
It was my PIC’s first day at school after a very long time, whereas I spent the better part of the afternoon working on a new song I’m pretty excited about (already got a chorus) & catching up on more NYers. Made it to November!!! 
Didn’t feel like cooking after having done so several nights in a row, plus absolutely nothing in my NYT recipe box appealed to me (out of 500+ recipes 
), so we got a haddock platter from the newly opened local fish fry place instead… bc sometimes it’s best to leave it to professionals to do the job
Side of corn & fries. Enough fries for 4 linebackers, barely enough corn for one 
Oh, I did massage what was left of the kale for my Tuscan soup into a salad BC HEALTH. Best grass clippings I’ve had in a while 
Mexicoke to go with cuz #YOLO
Ready to snuggle with my sweets & the chonkster and get toasty on the couch with a frosty beverage now. Life is good
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Absolutely! I’ve resolved to post more of my (lame-o) dinners here. Any contributions made by you, home or work, would be welcomed!
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I don’t see why not? Dinner’s dinner, regardless of who’s eating it.
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