That is the appropriate number of hot sauces 
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It almost looks like a raviolo…?
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Yes, the menu description says handmade pappardelle filled with carbonara sauce, butter, parmigiano, crispy pancetta, and pepper, but it does look like a raviolo. Either way, it was delicious!
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We’re gonna hafta get those burgees next week! Such a great grind.
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One of our friends was a bach all week with his boo at a workshop in Hannover, and he was feeling squirrely at home, so we met up with him and a few others from our gang for a drink at a cocktail bar. My PIC and I arrived first, and stood at the bar (one other couple was seated) for a good 10 min before the bartender acknowledged our presence & handed us the menus. He was too ‘busy’ cleaning glasses to get us some water to start with, and I was starting to get pretty annoyed.
Our friends arrived and we found a table large enough for the 6 of us. Once we were seated, service picked up significantly, as did my mood. I wasn’t feeling like hard booze & actually started with an N/A pom fizz (pom juice, lime, ginger beer, hold the cane sugar), then had a cider. My PIC had a delicious martinez.
It was tough to keep conversation light, much as we tried, but commiserating with good friends is worth something.
Our buddy picked up the check, and my PIC and I went down to the basement pub where some of my bandmates were playing blues. It was horrendously loud (acoustics there are abysmal), and we’d arrived too late for their very good burger I’d envisioned as our dinner, bc they don’t serve it after 8pm 
The only remotely appealing item I saw was a roasted mushroom Swiss grilled cheese (I f’n hate Swiss), and my PIC ordered the chips and dip.
40 min later and no food. I was about to head to the bar to cancel our order when it came out. It wasn’t great.
I had two bites of my half, picked out the shrooms & left the rest. My PIC liked the chips & dip, at least.
Oh, well. Sometimes the food takes the backseat. Seeing my band buds — especially our former drummer whom I hadn’t seen in eons and who has grown a ponytail in the meantime (yet still has a GF 
) — and our friends was def the highlight yesterday.
I finished the spicy miso broth leftover from our ramen meal the night before, and we called it an early night.
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Lazy dinner night as my wife and D2 were over at D1’s house helping her clean up for holding a chili party on Sunday.
I just quartered some mushrooms and stewed them a couple of hours in sliced garlic, olive oil, butter, S&P and a bit of acid. Tossed some thin sliced leftover ribeye into the mushroom sauce at the end to warm it, and poured it over some Momofuku spicy curly noodles (which is basically overly-expensive ramen, but I got it on half price).
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Great that they tasted good.
The Photo looks right on but the Ingredients list Onion and Garlic which is not typical for MD Crab Cakes.
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This sounds VERY good!
And what you got was NOT a grilled cheese! The bread was barely toasted!
At least the company was good!
The amount of cheese was minuscule, but since I dislike Swiss I suppose that’s a good thing 
The company was excellent 
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They didn’t stay together as well as Crabcakes I’ve ordered in DC or OBX.
I think it’s mostly the better quality lump crab meat that was doing it for us, regardless of the seasonings and onions.
Thanks for the comments. I haven’t been to MD as an adult, apart from an October wedding at a state park near a ski resort, far away from the shore. Pittsburgh cookie table, and no Crabcakes at that wedding.
And I haven’t had any Crabcakes in the States since Oct 2019, in DC, and that was not a great Crabcake compared to previous Crabcakes in DC.
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A hearty dinner for a bone chilling day…
Last of the freezer short ribs, mashed spuds, caramelized onion gravy and buttered carrots and broccoli.
Hit the spot
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Dinner tonight was smoked salmon on a bagel, a chopped tomato and cucumber salad on the side and an elderflower tonic water to wash it all down with.
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Lots of Errands Day.
Which included Haircut Day.
Which means Wegmans.
Which means Scallops.
Scallops on spinach with an orange-ginger sauce.
There was wine.
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Fridge, freezer, and pantry clean out.
Italian Wedding Soup with beans, pasta, sausage, and kale. Served with the last of a focaccia from the freezer.
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Mussel chowder. I sauteed, leeks, fennel, garlic, added a potato and the mussel wine broth, simmered until the potato was done. Then added the mussels and heavy cream, warmed through, topped with butter, bacon, fennel fronds and smoked paprika. Toasted garlic baguette. Uisge. I was going to make savory scones for Burn’s Night but I was feeling poorly, also I cannae have a wee dram as it is still Dry January. 
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Looks great
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We enjoyed another excellent dinner at The Farmer’s Daughter in Newton, NJ, including an awesome 1/2 pound wagyu burger with butter poached lobster and creamy herb drizzle, with homemade truffle chips; Tuscan ‘nachos’ with prosciutto, burrata, truffle pesto, Calabrian chili, and balsamic drizzle; crab Louis; oysters Rockefeller. It all went great with an excellent cabernet and Zinfandel.
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Tonight’s dinner was Potato Cheese Balls (Aaron and Claire - youtube) recipe. I thought this recipe was called Potato Hotteok, but that is something else. This one of the few recipes I make where I need to use my Air Fryer.
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Leftover seafood, with something else. I made the leftover cod into a kind of brandade, on the left. On the right, something like brandade, but with leftover salmon. Each is cradled with a leftover shrimp. The something else is a seared chunk of what they told me was big-eye tuna (on sale). I’ve never had seared tuna before. This was juicy and flaky, a surprise for me. I thought it would be tough. With crackers.
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