We enjoyed another excellent dinner at Jessica’s In Fanwood, NJ, including filet mignon; seafood fettucini; excellent Andouille sausage with porcini mushrooms in a cherry wine cream sauce; jumbo lump crab crepe. It all went great with a couple of excellent cabernets.
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Vegetarian Chili from ATK, cooked my beans from dried, my kidney beans were old and they didn’t get creamy, this needed more heat and a squeeze of lime, even after it sat for a day. Side of local collards, done with onion and a habanero. They were wonderful, everything you’d expect from local after the freeze collards!
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Chicken Fricassée-ish. Leeks, garlic, celery, carrot, mushrooms sauteed in chicken fat, a splash of wine, chicken broth, left over chicken and heavy cream, served over toasted, buttered English muffin. The ubiquitous parsley. Mixed greens salad, red onion, tomatoes, avocado, blue cheese, ranch.
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Ha, same here! With my brother in law’s amazing garlic bread made into croutons.
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What do you mean?
Hosted my gal pals for a movie night — f’n finally, after having had to postpone twice due to stoopid winter weather, and we still lost 3 chicas to crappy roads! 
We’d just received the terrible news on Friday that the fabulous Detroit-style pizza place shut down — as in, the owner didn’t even bother to inform his employees about it, who showed up for work only to find the doors locked — and I’d been racking my brain ever since about what to feed my bishes.
As per usual, my PIC came to the rescue 
by offering to make pizza for us from mostly TJ’s ingredients, i.e. the dough & cheeses (mozzarella & quattro formaggi blend), sweet Italian sausage, red onion, green peppers, baby spinach, and baby bellas. Sauce was Rao’s marinara from the basement.
The prime pieces of the first pie were already gone when I took the pic 
, but the second one was just as delish.
We watched the fantastic Men with Jessie Buckley and Rory Kinnear after exchanging some clothes, jewelry and makeup.
Everyone’s gone and I’m positively ready for a socializing break!
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Palak Gosht from 660 Curries - you prepare the “base” by pureeing caramelized onions, garlic, ginger, tomato paste, bin bhuna hua garam masala (untoasted mix of coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, bay leaves and cayenne pepper) and turmeric. This mix with some water is used to braise diced leg of lamb (marinated first a few hours with yoghurt) and spinach. Served over basmati rice
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@Bigley9 I am salivating over your collards!!
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660 is one of my favorite books! I’m gonna have to try that recipe. It looks delicious.
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Hope you area all on the mend now. Winter illness sucks.
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Quite a refreshing menu! Is the bread service charge something that is done nowadays?
That looks tasty 
Thank you. I’ve been on a quiche journey for a while. I still can’t get the bottom as crispy as I’d like without over-browning the top, but it’s better than it was. I think I need a baking stone/steel.
You can heat up a baking sheet while you preheat the oven and put your quiche on it to bake. I sometimes start mine on the bottom of the oven for a few minutes to really get the bottom crisp.
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I actually did exactly that this last time, possibly because you suggested it to me in another thread! It did help.
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I added fresh chopped tomatoes, grated ginger, clove, black pepper, turmeric, and coriander and transformed the leftovers into the most delicious dal ala Meera Sodha. 
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It would not surprise me at all if I had repeated myself 
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Quite often you see some charge for bread in restaurants or it is a regular dish in the appetizer section
Have you tried baking it on a lower rack in the oven?
