We had dinner out but my son insisted I take a photo of the veggie plate I made us as a snack this afternoon. Why? “Because that’s what you do when you make food.”
Ta da! Lol
Ta da! Lol
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I have realized that jet lag makes me very hungry. So I started dinner while eating brunch, and ate at very early (for me) time.
Cantonese Soy sauce chicken cooked sous vide (enhancing the saved poaching liquid from last time), rice, and the last of a small Napa cabbage that had frozen while I was away, sliced and sauteed with Sichuan pickling flavors.
The texture of the chicken was what I’ve been aiming for, silky and tender. The flavor was my best yet, which might have been the repurposed liquid and a looser hand with spices than usual.
I need to make more of this style of pickled veg salads in larger portions, because they really are delicious.
A few more spoons of lemon curd because it’s there and it’s delicious.
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I love the reason for your son’s request! So charming!
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WFH allowed me to not have to pre-plan dinner quite so far in advance.
Took out some beef tips late morning which, after defrosting, I thinly sliced to make beef stroganoff.
Served on egg noodles with roasted white and purple carrots alongside.
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Dontcha just wish someone would breed chicken with 4 dark quarters? If only…
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Day 4 of DH’s low-fiber prep. Lamb kebabs on the grill - I strained the marinade to keep out the allium bits. Served with unadorned couscous, and two kinds of yogurt sauce: a lemony-yogurt sauce for him, and a traditional version with cukes and dill for me. Greek veggie salad also for me.
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Chicken meatball bánh mì, siracha mayo, pickled daikon, carrot, cuke, serrano chile and cilantro on a French baguette. Meatballs from the freezer that I made for a Thai soup. Miso soup with snow peas, mushrooms and green onions.
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Lemon Coconut Chicken over rice with broccoli. I’ve made this dish before, nothing exciting about it – just a hot meal. I did get to use my new “Blates” that I heard about on the forum – they are perfect for this style of dinner!
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For some things yes but not if it eliminates the white meat for other things
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“Pasta” with Shrimps - Zucchini and carrot “pasta” with shrimps in a sauce made from ouzo, onions, garlic, fresno chili, sour cream, vegetable broth, parsley, chives and dill
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Spaghetti with bottarga, olive oil, garlic, and chili flakes, with broccolini and a glass of Vernaccia di Oristano.
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Gorgeous birdy 
THIS!!! Whenever I roast a chicken, even if it’s parts, I usually eat the white meat. I really only eat the dark when I make a dish of thighs (and I do that quite often).
Your bird is stunning. I love using mixed root vegetables as a rack.
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I had a screening with our local folm society tonight so I stopped into my favourite pub on the way there. The waiter remembered my beer order! This time I ordered fish and chips to go with my beer and it was probably the best fish I’ve had in awhile. They used halibut and it was the moistest fish I’ve ever had.
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Freezing rain and sleet had all classes delayed, so my PIC could’ve theoretically slept in yesterday morning… but didn’t 
We met up with a few of my gal pals to watch the encore showing of CAT VIDEO FEST, then went over to the gay bar, which is already stunningly decorated for Mardi Gras. They do such a great job for every holiday season, and I already look forward to playing there with my band like we do every year for Mardi Gras 
I had a warming mug o’ mushroom barley soup with pancetta & goat cheese,
and even though I consider barley horse feed (just like oats) I enjoyed it quite a bit, mostly due to a very generous amount of shrooms & pancetta.
My dood had the roasted squash ‘hummus’ with pita that wasn’t half-bad.
Neither was enough food, so I steamed a few har gao and shumai upon our arrival at home.
The napa came out tender & I ate it all with the dipping sauce I’d made once we’d cleared off the dumplings that DID NOT STICK AT ALL. This is the way from now on 
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Thazza fine lookin fish fry!
It was! I normally love fish 'n chips especially since I don’t have fried foods very often. It’s one of my guilty pleasures up there with burgers 'n fries and Korean fried chicken. But I liked that fish so much I wish they hadn’t fried it in batter. It was perfectly cooked and I could flake it with a fork - much nicer than the dried out overcooked fish I get in most other places. I am going to have a look at their menu at some point to see if they have any fish on the menu - just the fillet, not deep fried - and if they don’t offer such a thing I will recommend it.
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Beautiful!
