I had a screening with the film society this evening and didn’t have time for dinner before the show. Luckily my favourite Chinese restaurant is just down the street and they offer take out. By the time I made my way down to the restaurant it was getting close to closing. I asked if they were still taking take-out orders and they said yes so I ordered a marinated chicken leg to start then I had noodles with pork and scallions and peanuts. I was pretty hangry by dinnertime so everything was extra tasty tonight.
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Gumbo made with roux (done in the oven), shrimps, andouille sausage, chicken thighs, green peppers, tomatoes, onions, celery, okras, garlic, thyme, cayenne and chicken broth. Served over rice
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Found some mystery meat in our freezer, used the nyt pot roast instant pot recipe, threw in some shiitake mushrooms, turns out the gravy recipe they include makes the dish.
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Mini penne, Italian sausage, onion, garlic, oregano, splash of wine, jarred marinara, fire roasted diced tomatoes, asiago and parsley. Lettuce, red cabbage, red onion, cukes, cherubs salad, oo&v. More wine? Nah acqua.
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Jeremy Ayers? Waterbury, Vermont? Wow. He and his wife operate a guesthouse apartment above his pottery studio, which are in his family’s 19th-century carriage barn. My family of three has stayed there twice and we got to meet Jeremy, his wife, and their two adorable sons. And see his beautiful pottery in person. And buy a few mugs.
I am originally from North Carolina and it was fun to talk with Jeremy about the strong pottery tradition in my home state. Coincidentally, the guest house/studio is a few doors from a restaurant, The Prohibition Pig, that serves, among other things, pimento cheese, grits, and pork barbecue with Eastern North Carolina sauce that tastes more like the barbecue I grew up with than anything I’ve ever tasted outside NC.
That area of Vermont is beautiful to visit and full of attractions both natural and food/beer related.
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That’s the one! His work is so understated and gorgeous. I saw it around town when we were in that area and made a special trip out to his studio. Unfortunately he was not around at the time. I bought a mug and platter, and a few years later my husband had him make me a set of four mugs. 
A few years ago Urban Outfitters or some other comparable retailer ripped him off with a knock off of his signature accordion-style mug. He and his fans successfully shamed them into removing it from their marketplace.
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It’s just a Crate and Barrel sale piece.
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A favorite was the Cabot Creamery. So many cheese samples, so little time! 
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The usual 3-meal prep last night, which was easy.
Chicken quesadillas for Spring Onion, which he enjoyed with TJ’s organic salsa.
Leftover salmon/Arctic char went into tacos for B. Loaded up with beans, cherry tomatoes, cheese, jalapeños, red onion, accompanied by weird lighting.
I fed my soup pot with TJ’s organic grape tomatoes; and more beans, broccoli rabe, and kale. Was it Samin Nosrat who wrote beautifully about the never ending pot of soup? Soup is so vital in my culture. There’s a wonderful organization in Chicago called Soup and Bread that started out having punk-rock soup suppers at a small live music venue. Proceeds benefit various charitable organizations. There’s something about soup that is so comforting and nourishing, bringing people together. I just reread their cookbook and got cozy feelings. I feel like I need that going into Monday. There have been some differences here on HO. Let’s try to move on and let it be about the food and the comfort that food brings.
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And Ben and Jerry’s Factory, Cold Hollow Cider Mill, Lake Champlain Chocolates, Smugglers Notch Distillery, all the breweries…
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I grew up eating them either as you served it sprinkled with sugar or sprinkled with brown sugar (I think) and broiled to melt/caramelize the sugar and a bad jarred cherry on top! Broiled grapefruit was often dessert
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@moderator-team I seem to have deleted my own post again 
This is what happens when I try editing something when I’m tired… Could you restore my comment?
That sounds fantastic!
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This looks so tasty. And it could be just the way to introduce lasagna at home, because I have one tomato sauce hater and 2 ricotta haters.
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Did you make your own blue corn tortillas?
I did, I used some masa defrosted from the freezer I got a while back from a local masa maker https://www.bolitamasa.com/
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Here’s another one we like with no tomato sauce, and no ricotta. I do skip the amaretti cookies, however the fresh basil is a must.
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Helen Rosner, whom I’m sure you’re familiar with from all of your NYer reading, was an early contributor. Overall, a fantastic eclectic group of soup cooks.
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