Bavette steak frites, a quick gravy with lion’s mane. Good steak, good fries, gravy a little too heavy for the lion’s manes.
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Wouldn’t that be fun! We went back to Wild Ginger yesterday:) The kiddo is an avid fan of Vietnamese food now.
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A few meals.
Lamb and beef pelmeni with a side of caramelized onions, sauteed baby trumpet mushrooms, and potatoes . So incredibly delicious, the intensity of caramelized onions just blows me away sometimes. I used homemade yogurt that was a bit too tart to eat standalone in place of smetana, and it was a perfect foil.
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The Teochow-style duck I braised a few days ago, with quinoa+rice and blanched baby bok choy drizzled with the braising liquid.
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Simple Indian – rice, peas in gravy, and cauliflower+potato.
Belatedly (very belatedly in some cases) opened up some pickles and chutneys and sampled them alongside – peanut chutney (thinking of @mariacarmen), green chilli and mustard pickle, and chicken pickle. (Will forever dream of the chicken pickle my dad convinced his hotel in Hyderabad to sell him and would bring back for me from every business trip there. That and the best tandoori chicken I’ve ever eaten in my life. Man, that guy spoiled me 
)
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Tapas and more – croquetas (mushroom and ham both, because you can never have too many), roasted brussels sprouts, mini burgers, mushroom flatbread, padron peppers, and crunchy fresh churros with dulce de leche and dark chocolate to finish.
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Tonight’s dinner was Baked Corn Casserole (Glen & Friends - Youtube) recipe. I usually add hamburger to this casserole, but haven’t seen any hamburger on sale/clearance for a while, so I used ground turkey. It was OK… but this dish is better with hamburger.
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It would be! I love how you share food with so many.
Great news about the kiddo. It’s so fun to watch children try and enjoy new things, it makes menu planning so much more interesting.
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Had a successful rehearsal yesterday, all of which will be forgotten by the time we play next 
— but it was the closest we could get to the date given my bandmates’ obligations.
We got done just in time for me to see if the mac salad for the potluck (CH linny’s recipe) needed anything after mingling overnight in the fridge: it did — a little more mayo & sour cream, and more Creole salt.
This potluck was probably the smallest since its inception a couple of years ago due to 3 health-related cancellations, and my flaky friend with whom I’d reconnected recently thought it was on Tuesday 
. Another member had taken over the announcement & subsequent advertising, and I’m not sure it reached everyone it should’ve 
And so, we munched on mango chicken curry,
Korean pancakes & fried rice,
my mac salad (all gone), breakfast pizza,
corn pudding soufflé,
and a harvest grain soup that showed up late so I have no pics. It was therefore easy to save room for the dessert table, which included matzo crunch
(OMG I regret taking any home that ish’s like crack!),
a devilish chocolate angel food cake,
strawberry pavlova,
lemon poppyseed cake with lemon whipped cream,
and Hungarian raspberry nut snacks.
Festivities also fizzled out earlier than usual — I blame several days of socializing on our end.
Looking forward to a lil quiet this week… well, till ladies night Wednesday, that is 
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Sunday night dinner: Roasted asparagus, meatballs in peppers and onions, a chunk of burrata, and baguette pulled from the freezer (not pictured). I made a big baking dish of the meatballs in peppers and onions so we’ll have at least one more meal.
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moo shu style veg. the FM had some nice little cabbages this week, one head made two decent servings. the pancakes worked out better than they sometimes do, peeling them apart wasn’t much of an issue. went well with an Oregonian pinot gris.
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I absolutely love those Peanuts and the “Last Word”
The whole Meal looks great!
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I endorse this pairing:)
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Thank you! I had fun planning and cooking it.
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WOW! Yes, that is a complete sentence! Geez.
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I often add a boost to ground turkey for meatiness / flavor – soy sauce, fish sauce, a bit of tomato paste if it works with the recipe.
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Goulash-Potato Gratin - mix of beef chuck and pork shoulder gets first braised with bell peppers, onions, rosemary, bay leaves, tomato paste and paprika in beef broth and red wine. Then topped with thinly sliced potatoes and gouda (tasty but turned out to be a bit soupier than planned)
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What a feast! Looks delicious.
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Quick stew of red & green bell peppers, languishing grape tomatoes, shallots, garlic, TJ’s green chili and soyrizo, canned kidney and cannellini beans, can of Rotel, and a smidge of Carbone marinara. Served over my usual rando mix of rice (today it was red, black, and brown rice; and wheat berries). Showered with cilantro and cheese for B. Only remembered to take a photo of my small lame-o-looking bowl.
Chicken katsu with rice for Spring Onion (forgot to take a photo). He had a field trip to the Tsongas Industrial Museum today; I should have suggested a detour to Pizzelle’s @tomatotomato @LindaWhit. He and B would’ve been very happy with that.
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Nothing like starting a new week by getting up at the crack of dawn for chronic pain treatment, but at least it should give me relief for the next 3-4 months 
I stocked up on Aldi’s frozen black tiger shrimp and imported fettuccine & spaghetti (still have a bunch of bucatini and linguine — pasta hoarder that I am… but maybe I should get MOAR of those, too?) & picked up frozen peas for tonight’s dinner.
Then we had our first personal training session that was thankfully only 30 min long, bc I was barely able to walk for two days after my “fitness” assessment last week (and I think herein lies the result of that assessment)
WFD tonight was a fiery green Thai curry with Norwegian salmon we had in the freezer, aforementioned peas, and red peppers I didn’t use for yesterday’s mac salad. As per usual, I started the curry by frying up TPSTOGAG plus 5-6 Thai bird chilies, followed by a whole can of Maesri green curry paste. Added about 2.5 cups of water & chicken BTB (bc I’d blanked on picking up fish stock), one can of coconut milk, and makrut lime leaves & a tiny makrut lime to simmer along. Added the veg and salmon towards the end, fish sauce & fresh lime juice to taste, and served it with Thai basil & cilantro over rice. Easy, satisfying, and hot as ballz today 
I love Thai curry.
PS: Best news of the day was finding out that David Sedaris will be gracing our little town again — on my birthday, at that 
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Pasta Grannies again! Tonight was stuffed pizza pie from Gaeta, called tiella. I followed the video and instructions for both the escarole and the onion pies and they are excellent.
Onion in the round dish, escarole in the heart.
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Fun to watch…she must replenish her olive oil on a weekly basis!
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They look superb!
