If you have an Indian store somewhere nearby, they also have a few varieties of baby broad beans (called different things) in the freezer section. They would work well. Too bad whole foods stopped stocking them.
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I found them a few years ago at Trader Joe’s, during the spring. I guess they don’t do that anymore.
Yeah, those were short-lived. WF had them much longer. I’ll check if they still do on and off. I found them at a middle eastern market, but they still had to be peeled – the Indian ones are smaller & don’t need peeling.
(ETA: I think I saw peas used by Jean Georges or someone like that at a restaurant – lot smarter than peeling favas 
)
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Dinner was pasta using up bits n bobs from the fridge: 3 lonely TJ’s Italian sausages (one sweet, two hot) that I didn’t use in the Tuscan soup for last Sunday’s potluck, and leftover leeks from our mid-week lamb mapo tofu.
I sweat the sliced leeks in the fat rendered from the sausages and a pat of butter until tender & softened, deglazed with Spanish Garnacha rosé from our trusted box in the fridge, a nub of ‘nduja, a splash of cream & fresh parsley. Tossed with cavatappi, one of my sweets’ favorite pasta shapes 
Came out realllly well, and I’ve a new-found appreciation for leeks, which barely ever make an appearance in my kitchen. TPSTOL, nonetheless, bc I made far too much. Again 
Arugula, avocado & cherry tomatoes in lemon vinaigrette with parm. The arugula was of the … robust kind in that it felt a bit like eating grass clippings. More leftover of that, too.
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Mmmm… grass clippings 
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Nothing like the stuff our friend and fellow Fb WFD member (not to mention hostess of the mostest), former CH linny grows in her yarden, and the best I’ve had anywhere: tender & more peppery than ye regular olde supermarquette stuff.
This was … almost woody. But hey — roughage amirite?
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Salmon en papillote with harissa, leftover gingery cauliflower, and leftover masoor dal / red lentils with cauliflower stem over rice.
Started with the fennel and orange salad I have been craving.
I had forgotten what a nice kick this harissa has (and how good it is with salmon).
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Day 5 (out of 8) of Dh’s low-fiber regime.
A stack of grilled cheese sandwiches for him (on homemade French bread with 'merican cheese and the last of the annual holiday Cougar Gold). Mine served with tomato-basil soup from our garden surplus.
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We enjoyed another excellent dinner at F1rst Restaurant, in Hawthorne, NJ, including strip steak frites with crunchy fries; perfectly charred and tender octopus; portobello mushroom Wellington; fried calamari and artichokes. It all went great with a couple of excellent cabernets.
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I asked the BF for salad and also the NYT Addictive Cabbage recipe. His “salad” was these beautiful little rice/shrimp boats (shrimp he boiled quickly and marinated slightly in mirin, the salad veggies tossed in my favorite sesame dressing) - so good! For some reason he couldn’t open my NYT link to the cabbage recipe so he googled and found it on The Spruce site, which has a few more ingredients, and used that. SUPER garlicky, but also incredibly good. I’ll try the NYT’s recipe myself next time, but The Spruce one is excellent (main difference is that it adds chicken or mushroom bouillon powder and sake).
For his own dinner, a chicken/eggplant stir fry, which of course i sampled and was also delish.
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Asian pork burger. Ground pork seasoned with grated garlic and ginger, hoisin sauce and cilantro on a toasted sourdough bun, cabbage, carrot, green onion slaw, mayo, gochujang dressing. Fries and sriracha ketchup.
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That is some ‘tucking’!
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Everything looks great, but I knew I was going to regret not ordering a mini Wellington last weekend, and here we are!
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I don’t know what it is…I lost my sense of taste this morning. Tested for Covid, nope that wasn’t it. Couldn’t taste the spice in my tea, the Italian style salad dressing of my brunchy salad and tonight’s pasta sauté was tasteless. Must be the weekend version of the continued, not seasonal, crud. 
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A fish soup here, too. A chowder-: potato simmered in home made stock and clam juice, seasoned with garlic, thyme,black pepper, and a few flakes of red pepper… A swirl of the immersion blender, then chowderfish bits, shrimp, halved cherry tomatoes, calamari, and clams. Garnished with that spicy Italian EVOO and bacon bits.
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My sister got tired of fighting the weeds in her flower garden, found out they were edible, and started clipping them.
Not bad, actually. She told me what they were, something common in the Midwest, but I forgot the name.
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Quick convo with Daughter #3’s re her dinner at her college apartment:
For a college kid, she eats pretty healthy meals. She cooks nearly all of them herself, only eats out about once a month, and rarely buys anything pre-prepared. (She’s the one who made the chicken thigh congee mentioned from about a week ago.)
That’s my 1920-ish SuperMaid pan, by the way. I don’t recall her asking to borrow it, but all 3 of them steal my kitchen stuff all the time.
I finally broke down my 3rd and last beef rib roast packer Thursday. I cut two each steaks from the long rib end and short rib end (short bone end has a lot more of the rib cap muscle), and they ran from 2 to 2.5 pounds each. Now I just have the center 3 bone roast left.
I salted the steaks Thurs, then just before they went into the low-slow oven yesterday, I dusted them with onion powder and granulated garlic. Once they hit around 128°F, I seared them in the big CS pan using the grill’s side burner.
Here’s a pic of 2 of them cooked, then one cut. The cut piece photo looks weird because I forgot to get a pic of it until after it’d already been in the fridge for a while.
For sides we had dairy-overload mashed potatoes and this Shirazi Salad, except I substituted a pomegranate molasses vinaigrette and added some avocado to it. Everyone liked the salad and I sent the small remainder (and about 2 pounds of steak) home with our guests.
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I was gonna say… as rare as I like my steak, I need the fat to be rendered more than that. Since that’s often not possible with rib-eye, I usually cut around the glob o’ beef fat in the middle.
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