Quickie tonight: orange roughy slathered in a mix of zhoug, yogurt, chaat masala, and cumin. Sides from packets - quinoa brown rice blend, spinach peas, dal, mixed pickle. Worked!
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California sea bass chunks from the fish chunk store, calamari rings from the freezer, asparagus diagonals, all sauteed and simmered with cherry tomatoes from a bargain bin, olives. Over farfalle.
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Same. Au contraire, actually 
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finally got the Japan report done. if you’re interested, and have (a lot of) time to kill… 
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lovely! i should have brought back one of these from Japan. The BF would have fun plating dinners.
that is just beautiful. as always.
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Cheap early season (well, early for us!) artichokes. They were wonderful despite something happened with the steaming; the pan overcooked and burned the bottom severely. It took a week to scrub it clean. Good as new, now. The electric burner element had to be replaced, tho. Always keep a spare! A new shipment came in the other day, 2/$3. The roomate bought 6! They will be boiled tonight.
)
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Dinner last night. The BF and I each had different plans for dinner, and we went ahead and made them both. I made a tortilla de patata that turned out swell - used the mandolin on the potatoes and onions and basically confit-ed them in olive oil, for a very tender, sweet tortilla. The BF said it was my best one yet, and most reminiscent of the ones we’ve had in Spain. For his part, he made chicken enchiladas from scratch, using dried, powdered chilies, chipotles in adobo, canned tomatoes, spices/herbs, etc. They were scrumptious! I had a bite (or 3) of his, he had some of my tortilla as a midnight snack.
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Is that salad this one from the NYT? It’s one of our favorites.
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Wow! 
No, from RecipeTin Eats.
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Thank you!
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Sichuan-Style Chicken Salad from a CI recipe - the chicken breast is poached sous-vide inspired by heating water in a dutch oven to 175F and then keeping the chicken breast in it for 20 minutes off heat until it hits 160F. The chicken is mixed with napa cabbage, scallions, celery, cilantro and sesame seeds. The vinaigrette is made heating oil with garlic and ginger in the MW until bubbling, adding gochugaru and let it infuse. After filtering you add soy sauce, black vinegar, toasted sesame oil, sugar and sichuan peppercorns
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I got this one locally! Soko Hardware in SF Japantown.
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cool!
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Another tuna/vegetable and feta salad, but this time with arugula!! Plus some toasted pita chips I made.
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Thanks. They’re very similar. I’ll have to try the RecipeTin Eats version.
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Day off - meeting with Fidelity to finalize retirement financial planning, because I’m of that age (although still working F/T…for now), and then over to Lahey-Burlington for a treadmill stress echo because of some slight chest pressure a few weeks ago during several of my cardiac rehab sessions. Hate the treadmill stress test, but it’s what the doctor ordered. And I survived.
Based on my reading of the test results in my portal, everything looks hunky dory and better than my last echocardiogram in December just before my hospital release. Will await the cardiologist’s report, but I will carefully resume my treadmill walking during the week at work.
Dinner was easy: roasted turkey tenderloin seasoned with Penzeys Mural of Flavor and some s/p, with an apricot, garlic, mustard and white wine sauce drizzled on top.
Rice pilaf and steamed green beans alongside.
Maybe a small slice of chocolate chip banana bread for dessert.
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