Speaking of grandma food, I made Kapusniac with mushrooms yesterday. No sausage as I was out, but I was determined to get that jar of Sauerkraut out of the fridge. It was really good, especially leftover with some egg noodles today!
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I do love sauerkraut and mushrooms. Future me thanks you for the inspiration.
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I added the sauerkraut at the end so as not to have issues with the vegetables softening. And I added allspice and marjoram, because, Poland 
ETA: also added celery and referenced this other recipe
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Looks delicious.
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I’m just adding a few Czech recipes for Halusky. It’s common throughout all of Central and Eastern Europe.
Some use sauerkraut instead of fresh cabbage.
Some of my relatives are from near Marienbad / Mariánské Lázně in Czech Republic. I only visited once. Some of my family recipes are also from that region.
There’s also a noodles with cottage cheese (without cabbage) which is a similar sort of dish, that’s popular in Czech Republic and Hungary.
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. Good stuff.
Monkfish Stew with Saffron Broth
The recipe was well intended, but I have serious doubts about whether anyone at Food and Wine actually tested it as written. First brown the monkfish medallions in olive oil for 3 minutes over moderate heat. Remove to plate to rest. Then you sweat shallots and carrots (I also added garlic and celery because my carrots were very small) in the olive oil. Next add fresh thyme and a pinch of saffron (I also added a crushed chile de arbol), followed by 1/3 cup white wine, which you are to reduce by half. Then add 1/2 c. water and the monkfish (and any juices released while resting) and simmer for 15 minutes. That would have led to extremely overcooked monkfish, so it got simmered for 6 minutes. I cooked potatoes and peas separately in the microwave and added them at the end, which worked fine. There was not a lot of broth at the end, as compared to the picture in the recipe at the other end of the link.
This was tasty, but needs tinkering.
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No pictures today. On day 18 of 19 working in a row, so I’m tired.
One family I work had their grandpa’s bday today. Steak, twice baked potatoes and a big spinach salad. A beautiful cake from a bakery.
The other peeps had chicken apple sausages, thin sliced and breads cabbage “steaks” with a maple mustard. And some zuke with tomatoes and kale, some pesto and baby bocconcini.
I took some leftover over roasted broccoli, chopped it up and mixed with some caeser salad dressing. Garlic spread on a half a hoagie bun. Cooked open faced in the oven with some Parmesan on top. I’m calling it a broccoli melt. And in the midst of a couple glasses of red wine while I catch up on my junkie TV shows.
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Tonight’s dinner started off with a tomato carpaccio then I had fettuccine with Brussels sprouts and blue cheese.
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Looks great! Dog looks better! What a sweet face.
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Unfortunately, we didn’t get a chance to make it back. We’re anxiously waiting for their reopening.
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Oven-roasted BC king salmon with scallions. Caesar with homemade dressing and buttery-and-garlicky croutons.
My happy tummy.
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I’m laughing. Doggo is the best.
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His name is Stanley. 
I think he is named after Mr. Roper.
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Roasted Cod with Burst Tomatoes and Olives, NYT recipe. I used rock cod, served with basmati rice cooked in chicken broth, onion, carrot, red bell, parsley. Artichoke and Martha’s lemon aioli. Eau glacée. Good recipe, would make it again.
There will be dessert.
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That’s the thing I was saying was unnecessary about that recipe. It has no shrimp searing step. Instead, the shrimp are simply added to the wet (water based) sauce and cooked.
So why bother drying shrimp that are going to be cooked in a water-based sauce, was my reason for mentioning.
Of course, if you’re going to hit them in an oiled skillet at high temp, you want them dry. But if you’re dumping them into a water-based sauce, drying them before is a waste of time.
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