I’m sure you were inspiration, too!
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I bought the smoked chicken and froze it at the end of the season for a local BBQ truck. I’d nearly forgotten it was in the freezer.
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Chicken salad. Little gem, red cabbage, red onion, celery, cherubs, pickled beets, topped with chopped chicken thighs (seasoned with s&p, garlic, paprika, oregano, seared and roasted), avocado and bacon dust, Green Goddess dressing. Hbe and garlic butter baguette toasted in chicken fat. There was a Bloody Maria.
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Hayashi rice with beef, onion, and mushrooms. Served over rice, with a Korean-style bean-sprout slaw on the side.
I made the Hayashi specifically to try out a pre-fab gravy mix. As a habit, we don’t do restaurant meals, carry-out, or delivery, but still have a need for insta-meals now and then. Our go-to’s typically include leftovers, soup or pizza from the freezer, or ramen. I wanted to try the Hayashi tablets.
It was OK, and I still had to saute a lot of meat and veg. I don’t think I need to buy it again. I feel I could make it better from scratch, but then it’s not an insta-meal.
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(Formerly) live crawfish from Aquabest, and I managed to not drop them on the kitchen floor this time, thus denying my cat a lot of excitement. With over-wintered collards and potato and egg salad.
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Early dinner with friends.
I had fresh spaghetti with crab meat in a lemon cream sauce and shared apps of a giant arancino and artichokes with burrata.
We shared a very pretty and absolutely delicious frozen lemon mousse to finish.
.
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ah, ok, i any case, looks great.
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BF made me a crispy tofu salad of sorts with rice, and soy/garlicky sauce and chili crisp on the side. i sprinkled crumbled toasted nori over it all after the pic. Tofu was top-notch.
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Tonight’s dinner was Chicken Fritters and peas. They were OK… after we added some sour cream on top. I used a different batter recipe and it was way too heavy. I should have stayed with the Jacques Pepin recipe with sparkling water. Lesson learned!!
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We hosted a poker game last night, and ordered from a newer Indian place — def the best Indian in town compared to the other two, though we haven’t ordered from the Pakistani café in a while since they’d gotten so skimpy with the meat portion in their butter chicken, and the keema karahi became a shadow of its former glory.
We had 8 players at the table this time, so the order was sizable: chicken afgani, shrimp korma, lamb korma, palak paneer, yellow dal, wonderfully smoky bangin’ bharta, garlic naan & shahi cheese naan.
Since we ordered through Grubhub, there were no descriptions for any of the dishes, nor any indication of heat level. Thankfully, the heat level was satisfactory in both the palak paneer (bright green spinach, really delish) and the eggplant. I didn’t try the dal, but everything else was tasty. We have a few dredges of sauces and a bit of the chicken in cream sauce left, as we sent the pescatarian and his boo home with the dal and eggplant.
About to hit the pavement and exercise… my civic duty 
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Dinner a couple of Nights ago,
Curryleaf Chicken Curry, Okra with Coconut and Rice
Plate could have used a better wipe
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I actually have some right now – mind sharing the recipe?
No Problem
Karivepaku kodi kura
For Paste
15 curry leaf sprigs
1/4 bunch cilantro
4 green chilies
1/4 cup cashew nuts
1 tbsp coriander seeds
3 tsp oil
For garam masala
3 green cardamom pods
1/2 inch cinnamon bark
3 to 4 cloves
For Curry
3 tablespoon oil
750 grams chicken (legs and thighs work best)
150-200 grams chopped onions
1 tsp ginger garlic paste
1 tsp salt
1/4 tsp turmeric powder
1 1/2 tsp red chili powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/4 cup coconut milk
1/4 cup cilantro
Preparing garam masala
Dry roast cloves, cardamoms, cinnamon and grind into a powder.
Preparing Paste
Rinse and dry Curry Leaves and strip leaves from stems
Heat oil.
When the oil is hot, add cashew nuts, coriander seeds and roast them until they turn light golden color.
Add curry leaves, coriander leaves, green chilies and sauté for 2-3 minutes.
In a blender or wet grinder grind to a fine paste adding some water if needed.
Preparing curry leaf chicken curry
Heat oil add chopped onions and sauté until soft but not browned.
Add ginger-garlic paste and sauté till the raw flavor is gone.
Add turmeric powder, salt, red chili powder, coriander powder, garam masala and mix well.
Add chicken, mix well, cover it and cook for 15-20 minutes on medium heat mixing occasionally. Add coconut milk, curry leaves paste and 250 ml of water mix well.
Bring back to a simmer and cook 10-15 minutes more till chicken is tender and gravy is thickened
Add chopped cilantro and turn off the heat.
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Toasted sourdough with brie and mixed sautéed mushrooms, shallots, garlic, thyme, and sage. Pinot Noir for me and IPA for him!
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Leshta/lentil soup from the deep freeze with crispy, hot chorizo. A splash of vinegar for a little extra oomph.
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And a splash of Chorizo Oil! 
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How could I let it go to waste? I used a spatula to get every drop. 
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Haircut.
Wegmans.
Scallops.
Rain.
Another yucky weekend day. Simple dinner: seared scallops on sauteed baby spinach with a pistachio gremolata on top.
Wine.
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Yes, please. Looks fabulous.
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First visit to Pearl 6101 https://www.pearl6101.com/ in the Inner Richmond - New American cuisine with some Mediterranean influences. High quality dishes with good flavor combinations, nice cocktails and efficient, yet relaxed service in a “bistro”-like setting. That visit won’t be our last one
Roasted beets, satsuma chutney, sumac yogurt, hazelnut, watercress, aleppo
Mushroom & truffles arancini, parsley aioli, truffle pecorino
Roasted cauliflower, black tahini hummus, green chermoula, almonds, golden raisins
Bucatini, green garlic pesto, asparagus, stracciatella, walnuts, agrumato
Hangar steak, barley, spring onions, spinach, king mushrooms, horseradish, beef jus
Rhubarb upside down cake, mascarpone ice cream, salted caramel, toasted pecans
Meyer lemon pudding cake, huckleberries, whipped cream, candied ginger
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