Baked whiting, Spanish style; roasted broccolini with mushroom and onion; crashed potato with rosemary.
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Question for you - do you make the full recipe, or did you click the down arrow on number of servings? When I took the 6 servings down to 3 servings on the Print Screen, I looked at the resulting quantities of garlic, herbs, lemon juice, etc. for a lb. of chicken/turkey, and though “Yeah, that’s not enough for me!”
This looks seriously good! And quick to make.
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I’ve been really slack at capturing meals lately. Last night was salad (just wife & I at home). I finally got some nice fermented cukes (going to let them go one more day at RT, but the couple I pulled for the salad were already pretty tangy), fermented cauliflower and leaves/leaf stems. Tossed this over regular lettuce with onions, olives, cheese, and (for me but not her) last Wednesday’s leftover lamb blade chop bits warmed in butter.
I made this “shrimp stew” from The Mediterranean Dish and everyone loved it [ed - Friday night]. No pic but wanted to give Suzy the shout out. I had 3 pounds of frozen, pre-peeled shrimp that I wanted to use asap (because it freezer burns so quickly - only bought it b/c half-price) and this fit the bill nicely.
Edit - oh, and we had Reuben sandwiches Monday and Thursday last week. The grocer was desperate to get rid of Murphy & David corned beef so she put them out at $1/lb and flagged me down to let me know.
This is the first time in 20 years of going there that they’ve marked anything down for quick sale in meats. I think she (the meat manager) is a renegade.
I got about 20 pounds of corned beef for $20. Turned 10 pounds of that into pastrami, drained and froze the rest.
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I usually scale down recipes to one serving and I rarely follow exact measurements in recipes. The only thing I pay attention to is the quantity of meat allowing 3 to 4 ounces per serving. But if I scale down the herbs and spices I would end up with a microscopic amount in the dish I am making so I usually add a little extra.
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That avo/cuke salad is so simple & refreshing!
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Yes I halved the recipe, but I only used one very large thigh (I made two kabob) so there was plenty of marinade.
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Yeah, I’d probably keep the marinade ingredients the same for a pound of b/s chicken or turkey, and double it for the recipes 2 lbs of meat! LOL
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Our first visitor this summer, a Welshman & former grad school buddy of my PIC’s from his Chicago days got in at 6:30am (!), and he’d asked if he could hang with us until his Airbnb person could let him in at 5pm 
. Well, duh!
He’d lost a fairly new straw hat either on the plane, or left it in his car at the airport, so I did a quick google search & located a spiffy hat store in the same cute nabe where I buy my tights. Our friend found the perfect match & can now protect his scalp while traveling Germany, Switzerland & Italy for a month — which is good & necessary bc he very recently had some malignant skin cells removed.
The area with the hat shop’s got a lot of fun little boutiques, cafes, restaurants & bars, too, and since it was getting close to 2pm, we decided to grab a smashburger for lunch & a scoop of ice cream for dessert.
Dinner was at a Georgian place a stone’s throw from our buddy’s Airbnb that I discovered while looking for places easy to reach for all of us, and this got good reviews.
We had to get the badrijani nigvzit (eggplant rolls with walnut paste) bc I am obsessed with them — in fact, they may just be my favorite Georgian appetizer if not overall fave dish. This rendition was good, if a bit on the salty side.
Our buddy ordered a Georgian pear lemonade that was cloyingly sweet, whereas my dood and I stuck to draft beer.
We split the atcharuli khachapuri (my PIC’s fave), and the tabaka, i.e. “grilled chicken with a homemade sauce.”
The kchachapuri was alright. We’ve def had better at other Georgian places in town, and the chicken was fine. It wasn’t lamb, tho 
, which we probz shoulda ordered instead…. especially since the guys decided we’re going to the fried chicken place mañana. 
I tried to convince our buddy to take home a slice of the walnut honey cake, but he resisted.
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hah - i like that combo too in a martini, but i was actually talking about the choice of bread over pasta!
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*WARNING If hairy man arms offend or gross you out, please look away!
Bought a pack of Taftoon(?) from a local Persian joint, and man were these things were huge! $5 for 3, and I used my hand as reference…
Dinner didn’t turn out as pretty as I expected(but it was pretty damn tasty), I toasted the flat bread a tad too much so it wasn’t very pliable, but I did my best to roll it. Leftover pork kebab, some grilled veg, lots of tzatziki and some arugula went into the wrap. Carrot sticks I had laying around in the fridge, some grilled baby bell peppers and even moar tzatziki on the side.
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When I got home from work today it was a little toasty in my apartment so opened the windows to let in some fresh air. It’s still a little warm in here but it’s nice complaining about the heat for a change 
Dinner tonight was udon noodles with peanut sauce and cucumber.
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Somewhere between a Cobb and a Chef’s salad. Romaine with a lemony vinaigrette. Turkey, bay shrimp, bacon, Reyes Point blue cheese, avocado, tomatoes, and hard boiled eggs.
I am stuffed.
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I’m a little disappointed. I expected to see your arms all twisted up, like a pretzel. (Inside joke,)
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Lol 
nice
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Watercress soup with carrot, ginger & turmeric.
Stir-fried squid with asparagus, snow pea and shiitake mushroom, flavored with curry leaf and lime leaf.
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I live with one, they don’t bother me. Food looks great!
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And Laila El-Haddad, the original recipe author . I’m picking on you because Laila once hosted me in her home when working on the book. Labor of love, that one. And underrated.
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