You must have been cooking for hours?!
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Ahi Tuna Sushi rolls. These are inside out rolls – a little harder to make, but better presentation (in my opinion). I kind of remember purchasing this Ahi Tuna when it was on sale. It was all the way in the bottom of the freezer.
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must be something in the air. i felt like some sushi as well. made a couple of rolls: avocado+ahi, tamagoyaki+green onion+ahi. with some kewpie/sriracha sauce. cucumber salad on the side.
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Very Pretty Rolls!!
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Black cod (aka butterfish, aka sablefish), prepared alla Livornese (I’m really liking that prep: shallot, garlic, cherry tomatoes, olives). Over farfale.
I like the way this fish gets flaky and tender when cooked…
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Beautiful plate of food 
And delicious!
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Red Cabbage-Asparagus Bowl - a mix of quinoa with cilantro, edamame, shredded red cabbage, pan-roasted asparagus and avocado with a sauce made from pureeing cilantro stems, garlic, lemon juice, sesame oil, maple syrup, hoisin sauce and chili crisp
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So what have you been eating? Do you have any pictures of your dinners you’d like to share?
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Don’t feed the troll
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Hence, no photos. lol
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Make your own Poke bowls. Last bits of a bag of barley and a bag of quinoa mixed together. Cooked with coconut milk. And the girls love pickled radishes, so made a whole jar.
Spaghetti and meatballs at house number 2. They were craving it.
And I had a spicy chicken breast on some broccoli slaw.
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I made a warm grain bowl with elements from two different recipes in The Weeknight Vegetarians and a few of my own contributions: steamed tricolor quinoa, roasted veg (carrots, beets, cabbage, and butternut squash), mixed greens, radishes, endive, pepitas, crispy shallots, chives, tomatoes, cucumbers, and Chevre (post photo). That all was dressed with a sauce of avocado, oo, lemon juice, honey, cilantro, white wine vinegar, and s&p. I would skip the cabbage and radishes next time.
Tasty, and a lot of prep work and chewing 
. This was too much for me to finish in one go.
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A sunny afternoon seemed practically made for a walk with a friend I hadn’t seen in a while, but the wind and chilly temps had us pivot to early HH drinks at a brewery — I had a Mexicali Coffee with tequila, cinnamon (barely noticeable, thankfully) and cayenne (ditto, unfortunately), she had a Black Manhattan. She needed to unload & spent the next hour venting about work, fam, and the state of the world. I just sat there and sipped my drink until it was time go home and have an actual coffee so as to no pass out by 9pm.
I had some cooking to do, after all, bc our OG plans to have our first Sichuan jour fixe fell through, as the hole-in-the-wall place we’ve been going to for near 15 years now only has a buffet, and no longer any a la carte menu. The end of an era 
And while our jour fixe is postponed until next week to another very good Sichuan place in town, I was still in the mood for Sichuan, and so whipped up mapo tofu with ground lamb from our share and a few chopped up leeks. I fried up the lamb in a separate pan, removed some of the rendered fat, and cooked the leeks in the remaining lamb fat. My beloved contributed rice and “his” bok choy.
I took someone’s (ricepad?) advice here and ground up the toasted Sichuan peppercorns in the spice mill vs. using a mortar & pestle. Saved a lot of time & elbow grease, and made just enough to shprinkle on top for extra numbness. Came out rather excellent. Who needs a restaurant? 
Local pilsner to drank with.
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Day 2 of DH’s low fiber diet. Chicken, egg noodles, and broth for him. For me, the same but a a mirepoix with veg and herbs cooked on the side, and added to the bowl of soup. Saltines for all.
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the last of the ahi. put it over the leftover sushi rice with some veg. made a sesame ginger dressing that went well with it.
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