Take-out Prime Rib and NY Strip from The Keg, a Canadian chain Steakhouse.
One with a wedge
The other with a Caesar
The bread
And a St Donat sugar and maple syrup pie from Farm Boy that we didn’t crack open yet
12 Likes
I had toast for breakfast then a sandwich for lunch since I was cleaning cupboards this morning and was too tired to make the soup I had planned. I wasn’t terribly hungry by dinnertime so I had a small shrimp salad. I had enough room for a couple of oatmeal chocolate chip cookies though 
21 Likes
Yesterday went awry, and we returned home late from the city and without our house-guests (overseas flight cancelled due to technical difficulties). Dinner for me yesterday was fruit-cheese-nuts-and-wine on the ferry ride home. Dinner for him was candy bars and chips on the boat, and a bowl of cornflakes when we finally got home.
Our friends’ visit is delayed a week, so we are on our own for several days, eating the food I purchased and prepped earlier in the week. I’ll have to work up a new plan when there is a little more clarity about schedules. More for us in the mean time, I guess.
WFD tonight was Martha Rose Schulman’s asparagus and herb quiche, with salad greens in vinaigrette.
22 Likes
We enjoyed a sensational dinner at Cafe Panache, in Ramsey, NJ, including our first soft shell crab of the season; crab cake; corn agnolotti. It all went great with a couple of excellent cabernets.
13 Likes
17 Likes
Serious Eats easy pan roasted chicken breast, and peas from the garden. I’ve had enough to start sharing.
Meyer lemon posset for desert!
22 Likes
I love spring cooking from the garden. Your whole dinner is lovely and inspiring. 
4 Likes
That looks quite “well done”
1 Like
As I posted in Lunch, the pan-fried crispy noodles with seafood didn’t have much seafood. I saved half of it. Tonight, I sauteed up some bay scallops and black cod bits that I got from the fishmonger today, and some shrimp from the freezer, and had it all over the leftover noodles.
20 Likes
11 PM dinners are for just dumping food on a plate.
There’s garlicky spinach under that. Fries done in the air-fryer.
There was a gin IV drip.
24 Likes
Noooo! You’re bypassing the taste buds. Gorgeous steak.
3 Likes
WTF Potato Salad from Edward Lee’s “Smoke & Pickles” - the salad has potatoes, soy sauce sautéed shiitake mushrooms, sugar snap peas, diced country ham, red and yellow bell peppers, celery, diced hard boiled eggs and cornichons and a dressing made with mayonnaise, sour cream, garlic, lemon juice, sriracha, paprika and cumin. Served with some wiener wuerstchen
15 Likes
How disappointing and frustrating for all of you!!!
3 Likes
That is some mighty fine-looking food you dumped on your plate!!
3 Likes
That chicken breast looks fabulous!
1 Like
Yes! Perfect cook on that steak 
2 Likes
We’d invited our pescatarian buddy and his HK boo over for Sichuan hot pot last night. I made a broth with BTB roasted garlic & the soaking liquid of a bunch of dried shiitake in lieu of a jar of BTB’s mushroom base that I couldn’t find anywhere, thanks to @Amandarama’s suggestion (although the flavor wasn’t as concentrated of course), plus our favorite hot pot base. It’s just at the level of heat our buddy from IN can handle 
Big fat diver scallops I sliced in half, black tiger shrimp & a nice piece of salmon were the stars of the show, napa, bok choy & fresh shiitake the supporting actors.
I made my usual hot pot dipping sauces, i.e. a spicy sesame peanut butter sauce (the heat source this time was that fab Vietnamese kumquat hot sauce), and a mix of ginger/sesame oil/soy sauce/rice vinegar that I find works really well with seafood.
Wine pairing was a bottle of lovely, crisp Riesling followed by a French rosé.
We played a few rounds of Rummykub where I proceeded to kick everyone’s ass. Fun night.
16 Likes
Dang I should proofread because that doesn’t even make sense!
Wilted spinach.
Looks great. Thanks for providing the link.
Daughter 3 came home from college Thursday with milk she didn’t get round to drinking fast enough; I turned it into paneer yesterday and now I know what to do with it.
I really like how Archana provides recipe links to all of her suggested accompaniments.
3 Likes
Oh, good! I hope you enjoy it!
1 Like
