Take-out white grouper, octopus. and chocolate mousse from Chiado in Toronto
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Lol! It’s chowda! Say it right!
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Spring must officially be here. Everyone was running around in shorts and Birkinstocks. Or maybe they were tourists.
I had a late lunch so I wasn’t very hungry. Found a few chicken potstickers in the freezer and made soup. Sauteed carrots, onion, ginger, garlic, bok choy stems and mushrooms. Added chicken broth, dashi and miso. When the veg were tender I added the bok choy tops and served with Fresno chiles and cilantro. Cucumber, black vinegar, sesame oil and seeds.
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Polenta with Mushrooms and Egg - polenta made with vegetable broth and milk and finished with parmesan and olive oil. King oyster mushrooms and white mushrooms are sautéed with scallions and thyme before finished with some aceto balsamico. Served with a soft boiled egg
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Thiccc, puffy, cheezy western omelet(ham, peppers, onions, tomatoes Havarti cheese) for dinner. No sides needed.
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Slice of asparagus, leek, cream cheese frittata from the bakery (which I needed a bite of before the potatoes were ready), leftover potatoes sautéed in butter, immoderate amount of TJ’s garlic spread/dip (aka toum). There will be no vampires chez moi any time soon!
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Half a chicken chalupa, half a bean burrito, and half an order of Fries Supreme, followed by a Honeycrisp apple. Olé?! Lol.
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How quickly things change. Today feels chillingly different from yesterday — perhaps the afternoon thunderstorm pelting the daffodils that had just started dotting our front yard with their bright yellow heads with relentless hail is to blame. Perhaps.
Our OG plans to take my fresh haircut on a cocktail & small plates bar tour downtown were met with a general lack of enthusiasm — mostly on my end 
I had to remind my PIC of our upcoming Berlin sojourn where we tend to enjoy the local dining & bar scene exten$ively, and instead proposed a lazy surf & turf meal at home: we’ve had escargots in the freezer forever, so we made 8 of them & sopped up the garlic butter with crisped up yet still pretty shitty supermarket baguette.
A stiff martini (likely not the last of the evening) to go with.
I made Ina Garten’s roast shrimp cocktail with my own spicy sauce,
and we shared the lovely, tender & beefy flatiron steak leftover from last night with shiitake on the side and a lil béarnaise spooned over.
Caesar salad with flavor bomb tomatoes & avocado on the side. The dressing had 4 smashed anchovy filets & 1 garlic clove, sea salt, mustard, raw egg, lemon juice, olive oil, lots of ground black pepper, and fresh grated parm.
Needed salt.
Better than going out — especially since I could wear my favorite pajamas to dinner & didn’t have to put on a face. Two thumbs up.
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A day late on my annual “Last Dinner on the Titanic” meal, but still managed to land on the anniversary of the sinking. This year, I decided to pair a second class entree with two first class side dishes. We have Baked Haddock with Sharp Sauce, Pommes Anna, and Asparagus with Champagne-Saffron Vinaigrette. I made this entree last year for the first time, and it was actually what finally turned me on to liking fish. Unlike some of the other Titanic meals, this is relatively modern and recognizable due to the breadcrumb coating. The “Sharp Sauce” is essentially a warm cocktail sauce owing its flavor to tomato paste and Worcestershire. The potatoes are easy to make if you have a mandolin, and the asparagus was an excuse to use some saffron that I’ve had on the spice rack for who knows how long.
To drink: a non-authentic Amaro Spritz followed by a possible G & T.
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I would drown happy, look delicious.
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The fog came on little cat feet and then moved on, and then returned. I think it is going to spend the night.
Tostada Tuesday, piled high with refried beans, lettuce, ground pork and chorizo, pico de gallo, Ortego taco sauce, pepper jack. I did manual labor today so I was hungry. There was a virgin Bloody Mary.
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Broiled swordfish (with thyme from my window garden), and potatoes, ramps and pot cheese. Old school-ish!
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Thank you!
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Chicken Thighs with Lentils, Chorizo, and Red Pepper - chorizo, onion, garlic and red peppers are sautéed and added with thyme and bay leaves to green lentils and cooked until tender and finished with parsley and lemon juice. Chicken thighs are seared before quickly pan-braised in chicken broth
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