Home already? I hope the trip went well.
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Thank you – it was a great week, except for the gnat bites 
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Easter dinner for two- roasted center cut pork loin, mashed red potatoes, and stir fried broccolini, mushrooms, and garlic (in some of the pork drippings). Happy Easter today to those that celebrate!
Looking forward to making tacos with some of the leftover roast! It was a lil’ guy, just 2.5 lbs.
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Steak which was rested and sliced on a bed of toum and drizzled with (a bit too much) zhoug, some really tasty Mexican asparagus I unexpectedly found at the market, sour cream mashed potatoes. Not as pretty as I would have liked but all very tasty!
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Oh 
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That pork looks perfect! Love the crust.
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Is it in any way concerning that the next-in-line canned cat food tonight (of all nights) was rabbit? 
For me, it was my usual Easter meal: a small boneless half leg of lamb, slathered with a garlic/rosemary paste and roasted to medium rare.
Sides were baby roasted potatoes and steamed asparagus with some pistachio gremolata sprinkled on top. Mint jelly alongside the lamb with homemade gravy spooned on top.
There was wine.
Dessert was a Meyer Lemon No-Bake Cheesecake that was surprisingly good! No, it’s not a New York-style cheesecake good, but it did the trick for dessert. Fat blackberries, and some blueberries for garnish. I halved the recipe linked below.
I didn’t have Graham crackers for the crust and I forgot about using gingersnaps, which would have been ideal. But I had Nilla Vanilla Wafers in the pantry closet that worked out perfectly!
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Easter dinner for one inluded ham, carrots, green beans and scalloped potatoes from The Piggy Market in Ottawa. Cheesecake from Weidel paired with oolong tea.
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Parker has a chicken allergy, so his “everyday food” is rabbit. He eats better than we do!
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Thanks! I did the reverse sear thing, roasting it at 250F until it hit 150F and then cranked the oven to 500F and blasted it for 5 minutes. Perfect for us!
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What should’ve been a very mellow 4/20 with nothing much planned but chilling & prepping stuff for tonight’s dinner took a bit of a detour mid-day. The prep — more specifically chopping onions for fasolakia
— sent me to the ER with a sliced thumb. It wasn’t so much worry or pain that made me go, but the fact that it would. not. stop. gushing blood 1.5 hours later 
That was 2 hours of a colossal time-suck, delaying our meal by well over an hour. We snacked on some deviled eggs I was finally able to put together after we got back —haphazardly & without much motivation (albeit on a friend’s gifted DE platter 
)
The Greek lemon potatoes had to be started pretty much right away, too, since they take quite a bit to cook. Ad hoc plans to make tzatziki had to be nixed bc my cuke had gone bad. Surprise. 
The fasolakia were probably the best I’ve made to date, the lamb was really fantastic,
and the taters came out perfectly cooked, if a tad on the salty side.
A nice French rosé to go with. That booze break is going to have to wait until tomorrow.
Ready to finally c-h-i-l-l now.
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Sorry about the thumb (hope it heals fast) but dinner looks great!
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All’s well that ends well. The other woman in my ER room had cut herself on the mandoline 
'twas the day for it, I guess…
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For having 2 hours removed from prep time, that’s a great meal! Hopefully the finger heals quickly.
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Easter was low-key at home with mom. Last few weeks I’ve been going 6 days a week between jobs and projects, so it was nice to do nothing today, except cook.
We started with pita crackers, cream cheese, TJ’s everything bagel lox, and chives. Later there was bleu cheese and cocktails outside.
For dinner, I made lamb for the first time in my life. It was delicious, helped along by rosemary from my garden and enough garlic to kill a dozen vampires. The potatoes crisped beautifully in the fat rendered off the roast. Broccoli rabe was the perfect accompaniment.
While I’ve eaten lamb several times (Caribbean and Indian restaurants), this was my first time cooking it. I was paranoid about getting it right after reading so many recipes/blogs with different instructions, so I asked a chef friend about timing recommendations. I wasn’t worried about flavor but was about over/under cooking. So I was told for a 3 pound boneless leg roast to do 450 for 15 minutes covered, then 90 minutes uncovered at 350. It ended up being perfect.
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Glad to hear you got that thumb attended to. Your meal looks great!
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It looks absolutely perfect! Great job.
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Mrs. P made surf and turf for dinner, with filet mignon topped with cranberry blue cheese, and lobster tails, with a side of asparagus wrapped with prosciutto, and topped with blue cheese, and a balsamic reduction. We started off with homemade guacamole, and Jamon wrapped around Humboldt fog cheese, fig preserves, toasted almonds, and a balsamic reduction. We had a nice cabernet to go with the entree, and an espresso martini to go with the appetizers.
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Thank you!
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