Japanese-style steak kebabs in a garlic-soy marinade (Todashi Ono). Grilled shrooms on the side. Steamed rice.
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Hoisen-Peanut Shrimp and Slaw, using tasteless scallops. They were frozen, yes I know, but I’ve bought them before and they were good.
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Catfish meuniere style with mushrooms and brown butter, spring peas and brown rice, romano beans sauteed with the mushrooms
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Leftover chicken thighs and leftover potato egg salad became Olivier/ Russian Salad tonight.
I added dill pickles, green onions, chopped radishes, capers, peas, carrots, lemon, pepper, dill, and basil.
Cooked endive and rapini from the garden, with olive oil and lemon, and avocado lettuce salad.
A Turkish dessert called Magnolia for dessert. Basically a cookie crumb, custard, shaved chocolate, and strawberry trifle.
https://www.google.com/amp/s/turkishstylecooking.com/strawberry-pudding-recipe.html
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Not my dinner, but one I made for someone else.
A few people may know that I’ve been working at a new restaurant owned by a fellow HO the last few months.
The below item is not on the menu, though we have the ingredients.
We have this customer who comes in frequently, and he rotates between having the two owners cook something random for him. It can be anything-- whatever pops into their minds. He always says how he goes to all these nice restaurants and appreciates creativity. Even though I am mainly FOH (as well as social media director), I do occasionally create/produce specials. Last week, he enjoyed my crab cakes special so much that he said I would cook for him next. I racked my brain for a week thinking of what to make. The ending scenes of “The Menu” came to mind and I thought, “When was the last time this fuckin’ guy had a cheeseburger?” (I actually almost said that out loud to him). So, that’s what I made him tonight. I asked our pizza chef to bake a fresh roll, whipped up garlic aioli, added bacon, mixed greens, raw red onion, and tomato. The fries were tossed in pesto. Needless to say, he loved the burger, but also the idea. Sometimes simpler is better.
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A quick thank you to @ChristinaM who suggested Fried Rice in another thread.
Initially, I was going to make a Fried Bologna Fried Rice, but I did some digging and found a small piece of boneless pork in the freezer. I really don’t remember buying it, but it was labeled and dated, so I must have. So dinner was Pork & Vegetable Fried Rice.
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What, no weed today? 
Fun story!
I probably would. I rarely follow a recipe super closely anymore.
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Why yes, there was! That’s how I came up with the idea of adding the peas to the rice when it was halfway cooked, and saute the romano beans with the mushrooms. But there was no ambiguous three-noun phrase that I could riff on.
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(we linguists like ambiguity more than most people)
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It seems like when we’re not eating, we’re food shopping 
After a decent attempt at recreating one of our favorite things we ate in Sicily this summer, we hopped on my Vespa to hit a couple of FMs in Mitte & Prenzlauer Berg — the former for fresh porcini or maybe stuffed mushroom ravs (no dice), the latter for another loaf of sourdough (dice!). We also grabbed a hot-smoked salmon filet, a “Schillerlocke” aka a strip of smoked spiny dogfish, a popular German snack I remember my mom getting for us on occasion for a quick lunch on the go, and a piece of smoked halibut.
We weren’t motivated to scoot even further north to stock up on more Italian stuff & made our way back to the market hall near us, where a nice hunka Taleggio and a very nice chunka kalathaki were calling our names.
My buddy tried to convince us to join him at our favorite lake for sunset live music & pizza on the beach, but having just returned from beach & pizza time we declined. We grabbed a sunset beer at the beer garden near us instead before dinner at home.
Pappardelle ai sugo di porcini con cardoncelli e funghi ostrica. Sweat half a shallot and a couple of crushed garlic cloves in olive oil & butter, added a coupla spoons of Italian chili peppers in oil, then sautéed mini king oyster shrooms (aren’t they freaking adorable?)
& oyster shrooms until nicely browned. A splash of rosé & crema di porcini, whole milk in lieu of cream, lots of fresh ground black pepper & chopped fresh parsley to finish. Grated parm on top.
Our antipasto was bufflo burrata caprese with Sicilian tomatoes.
My bestie is flying in from London tomorrow and crashing with us until Monday. Can’t waitttt 
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Very good French dinner at Chez Maman East https://www.chezmamanrestos.com/
Frisee, poached egg, lardons, red wine vinaigrette
Pan seared salmon, potato croquette, spinach, lemon Dijon mustard sauce
Cinnamon pain perdu with marinated fresh berries, maple syrup, chantilly
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That is swoonworthy.
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Thank you 
Leftovers! From several nights. No pics. Pink bubbly. 
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Smoked duck breast. Tagliatelle with lots of probably the last of the neighbor asparagus in a light garlic lemon cream sauce.
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David Tanis’ oven Turkish chicken kebabs…meatball style.
I loved the addition of sumac and fire-y spices. Because it was meatballs, I added an egg, breadcrumbs, and grated zucchini.
Here served with roasted spuds, chopped Greek salad, and raita.
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