Dang. That’s my kinda meal.
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One of very few things to look forward to back home: our grill.
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Another very Berlin day with my bestie. Wait…. didn’t I post the same thing yesterday? 
We left my dood at home and scooted to my favorite lake up in the northwest of this big-ass city & spent some time catching up while catching rays, occasionally cooling off in the refreshingly cold, clear lake water: my idea of a perfect afternoon and, thankfully, my bestie’s as well. She was also no longer dying a thousand deaths riding on the back of my scooter! 
We came home mid-afternoon & I made us a tiny Greek salad with the tomatoes she hadn’t eaten yet, a mini cuke & some very aromatic kalathaki.
She went to see a play late afternoon that we weren’t interested in, and we met up afterwards to grab dinner. We’d given her the choice between Turkish and fried chicken, and she voted for fried chicken. No complaints here.
(mandatory “chicken humps bread” pic)
(clockwise from the top: cinnamon liqueur, cloudy William’s pear, mirabelle)
Unfortunately, the weather had turned for the worse, so we couldn’t sit outside, but everything was delish as usual, and between the leftovers we basically took ½ chicken home that will feature in tonight’s dinner.
Early nightcaps at casa lingua berolina — dry AF martinis with the last of the lovely gin my friend brought. Sadly, she had to take a red-eye this AM for various meetings back in London & was gone before we woke up 
Too short a visit, but there’s always next summer….
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I made prime rib last night. I had purchased the prime rib in Kingsville, Ontario, at the Butcher of Kingsville.
Kingsville is located on Lake Erie, roughly 40 km from Windsor, ON.
https://www.butcherofkingsville.ca/
This was the most expensive roast I have made. $136 Canadian for a 3.5 lb roast.
The photo isn’t great. We really enjoyed it. It was much better meat than our most recent take-out prime rib from the Keg. And it probably is the best prime rib I’ve made, probably thanks to the meat itself. I roasted it at 200 ⁰F with the convection on for around 7 hours, then took it out to rest for an hour. I broiled it a bit more before serving.
Other sides included roast potatoes and locK asparagus.
Apple Galette from Downie St Bakehouse in Stratford.
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LOVE the plating! And those shrimpies and steak pieces - yum!
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That’s a gorgeous roast you bought. I think locally sourced meat is worth the investment. I usually buy smaller cuts of meat since I’m only cooking for one but I bought some locally sourced chicken from the farmers market recently and it’s definitely much better than what I find at the grocery store.
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Ah thanks.
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Simple dinner at our empty nest 
I was in the mood for a B-A salad. Two mini romaine heads, date tomatoes, English cuke in a garlicky, creamy mustard herb dressing, topped with sautéed oyster mushrooms (regular & mini kings), plus last night’s leftover chicken. I’d removed the skin to crisp it up, took the breast & leg meat off and warmed it all through in the mushroom pan.
Apparently, I only took pics of the two salad components, not the aMAZing finished product
You’ll just have to use your imagination
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Sour Cream and Caraway Potato Salad - red potatoes with bacon, sliced radishes, scallions and hard-cooked eggs and a dressing made with sour cream, mayonnaise, crushed caraway seeds, cider vinegar and sugar
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I adapted this. Made the sauce (serranos and chile de arbol in place of Thai peppers) and drizzled about half of it over the sole fillets in a roasting pan, dotted them with butter, and roasted them for 13 minutes at 400F. Served over jasmine rice and peas with the rest of the sauce, crushed peanuts, and more cilantro and lime. Excellent and quick on a week night!
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Saving!
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As reparations for the weak frozen lasagna earlier this week, I made homemade lightened-up lasagna: easy on the cheese, 1% cottage cheese (pureed with egg, parsley, some cheeses, and garlic), and ground chicken. The adult side had one layer of noodles and several layers of pre-steamed zucchini and eggplant planks. I baked it uncovered to drive off more water and added the cheese topping toward the end. It was good and not too heavy. Met with the kid’s approval, which is good, because I froze the leftovers for him in individual portions.
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Salmon grilled out with butter, lemon slices dill, lemon pepper, white wine and a couple splashes of olive oil. Oven baked potatoes and Knorr’s Hollandaise with extra lemon juice. Not my favorite meal, but he likes it. 
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Fettuccine with pesto, with fresh egg pasta using a 3:1 00 flour to semolina ratio, I thought it resulted in a pretty good texture.
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Tried the TJ’s squiggly noodz again, the spicy version this time. Not spicy in the least, and then i forgot to add any chili crisp at the table! But the flavor was really good - very sesame paste-heavy. i added a little mentaiko Kewpie which gave it a teensy bit of heat, garlic sesame seeds, scallions & cilantro. BF marinated a HBE for me overnight in soy, and fried up some of the miso tofu. Also, i made the quickest, easiest banchan - kongnamul muchim - bean sprouts that are blanched, then drained and mixed with finely minced garlic and scallions, sesame oil and sesame seeds, and a little soy (I didn’t have any soup soy sauce, which I’ve gathered is a lighter soy.) One of my favorite banchans, it was really good. i only had the bean sprouts leftover from take-out pho from the weekend, but now i’ll make a point of buying some to make this again.
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those are just some gorgeous noodles!
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My dinner plans were thwarted by a bag of way past their prime snap peas. I had spinach that needed to be used and a chicken thigh thawed so I went to google and found this. I added avocado and hazel nuts.
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As the result of an impromptu road trip, last night’s dinner was at a Greek restaurant in downtown Victoria, BC. The food was good, but when my DC unthinkingly tried to order a glass of California wine off the wine list, was told “nope, not gonna do it”. Elbows up! Yay! We both enjoyed an Okanagan pinot gris instead.
Back at home late tonight, dinner was leftover pumpkin lasagna with garden salad greens.
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OMG DROOLING. that steak looks luscious!!
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