I wish I had friends who rolled like this! What fun.
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You do; they live in Asheville 
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Band practice this afternoon with our substitute drummer, who happens to be our current drummer’s teacher. He is pretty amazing, so there might be a change in our lineup coming soon. We told him he should break the news to his student 
I’d scheduled it early bc I was meeting up with some of my gal pals at a brewery that also had live music from 4-6pm.
I handed over all the tights they’d ordered from Berlin, and two had some sweet gifts to console me — a beautiful, framed charcoal drawing, and a rose gold Stila eyeshadow.
Maybe it’s the jet-lag, maybe it’s the shitty week behind me, but I was starting to fade around 6:30pm. Great timing, as my guy joined us for a beer & we went home and heated up the leftover Detroit pizza: two slices of pesto/tomato/vodka sauce, and one slice of the dill pickle pizza — both augmented with Calabrian chilies. Whoever came up with putting pickles on pizza deserves far more accolades than whoever came up with avocado toast. Just sayin’.
The pizza soaked up some of the afternoon drinks, but I foresee an early night at casa lingua.
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Not a warm weather meal, but Pffffttt. 
Thick boneless center cut pork chop seasoned with s/p and seared in olive oil and butter amd removed to a small baking pan.
Meanwhile, cremini mushrooms were stemmed and sliced, cooked in butter and olive oil, then 1/4 “pork juice” and 1/2 mushroom stock was added to simmer and reduce. Freshly minced thyme and 1 Tbsp heavy cream added to reduce a smidge further, and it was all poured over the chop. Baked at 350° in the convection toaster oven until done., stirring the sauce twice.
Served several slices on egg noodles with steamed broccoli alongside.
There was a V&L as well, with Jason Momoa’s vodka, Meili vodka, as my local store didn’t have the local Bully Boy. Meili is very smooth, so it’ll be a repeat purchase.
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It looks delicious! 
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I’d like to order metal skewers for shish kebabs; could someone point me to a favorite brand?
If you have a restaurant supply store near by, they should have some. I’ve never heard of a brand name metal skewer, but there might be.
Edit: just checked Amazon, and they have quite a large selection.
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More adventures in cooking with the New York Times.
Here a chicken gyro salad, with soft pita on the side. When prepping the marinade, I was a bit skeptical of the sheer quantity of different spices – oregano, cumin, cinnamon, basil, paprika, cayenne, garlic, salt, and pepper. In my experience, this can lead to muddled results. The dressing introduces a few more – dill and lemon.
In all, however, it was pretty good. I can think of simpler ways to get there, but am not sorry I made it, and might make it - verbatim - again.
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Yes, so many choices. I’d rather order from Amazon.
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We ordered these (from Amazon) back in 2021, in two sizes. We use them probably twice a month, and they’ve held up well. No complaints.
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Had a gift card for The Keg. Decided to use it before we go to the closing night of the Stampede tonight. Blue cheese crusted, double crust as always. Fully loaded potato and veggies. We split a bottle of wine. Burrowing Owl Cabernet. My gf and I went halfsies on a hotel room for the night. Uber charges surge prices, so we figured why not spend the money to be stumbling distance instead of on an Uber. Looking forward to breakfast in bed tomorrow.
And dessert, only because I have to stay up later than I have in years. (Don’t tell my mom.)
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I bought some Oxo skewers from Amazon and I’m very happy with them.
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Yesternight, a hot weather meal made of finger foods! And a salad! Oysters, shrimp cocktail, deviled eggs, tomato feta basil. I was happy to find heirloom tomato “seconds” for $2/lb, perfect for cutting up.
And tonight, my no-brainer broiled bluefish with rosemary mayo, and all the lettuce I ripped out of the window box 'cause it was starting to bolt, with a creamy herb dressing.
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I have these and love them - the little metal disc on the bottom really does make it easy to slide stuff right off with less mess: https://a.co/d/0PXZu2x
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Have fun tonight! I haven’t been to Stampede since 2011. I stayed at the hotel on the U of C campus last time because the hotels were so expensive downtown.
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Piri Piri chicken thighs tonight. Salad with my first tomato from the garden (no photo of the tomato)
Passionfruit bola de Berlin (cream- filled Portugese donut aka a Berliner) . I took a photo of that!
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Cobb salad. Rotisserie chicken, tomato, avocado, hbe on a bed of red & little gem lettuce, red onion, celery, topped with bacon and blue cheese, ranch dressing.
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We enjoyed some excellent takeout from Woo Smash (a new Korean smash burger place by Chef Woo). I enjoyed a very spicy ‘Woo-Ha’ smash burger with Habanero relish, Miso caramelized onion, American cheese, and Firestorm sauce. Mrs. P had the classic smash burger with Miso caramelized onion, House pickles, Jalapeños, American cheese, and Woo’s signature sauce in a lettuce cup; We both shared humongous crispy chicken tenders covered with a Cajun Gochujang spice; excellent corn ribs; onion rings, and fried pork dumplings. It all went great with an excellent red blend.
Please forgive the random capitalizations 
I copy and pasted the menu descriptions.
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Roasted Pork Tenderloin with Bok Choy, Curried Tomatoes, and Avocado from “The Broad Fork” - pork tenderloin is first seared then finished in the oven. While it’s resting, you cook the bok choy in the meat juices. Served with a salad of cherry tomatoes, sautéed shallots and jalapeño, ground cumin and mustards seeds, avocado, mint, parsley, lime juice, cider vinegar and light brown sugar
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