I heated up some leftover sausage gravy and biscuits for my hubs lunch today. He requested breakfast for dinner after that. I wanted a BLT. So I had an open faced BLT. His dinner is pictured. Added a fried egg and Cajun spiced hollandaise sauce. Breakfast for dinner . Had two leftover over broccoli cheddar potatoes from yesterday, so chopped and fried.
My friend and I were out for beer a couple months ago and I was wearing a Buc-eeâs hoodie. That hoodie struck up a conversation with the gentlemen sitting beside us at the bar. Him and his wife were in the middle of a move up here from Texas. When they went down for the final time to get their dog, they picked up my faves! We had a cornhole tourney here on Saturday, and they brought these for me! I lived in Louisiana for three years, and I missed the condiments.
Not much going on here. 100* but cool inside. He picked up some BBQ ribs and brisket. I made coleslaw with slaw mix, mayo, AC vinegar, a little sugar, celery salt, pepper, chopped Granny Smith and raisins. Good but I just couldnât get all that excited about it. Never have been a big fan of bbq/ brisket and as I get older I could care less and less about it. A pic of my sorry little plate. What I was really looking forward to was a bite or two or four of the heated /crisped up apricot fried pie with whipped cream. We split it. Now That hit the spot.
Dinner on repeat tonight - spiced cauli, hummus & HBE, plus pita chips and a little SALAD, ala the BF. Not complaining! BF had leftovers of the chicken/zuke/turmeric soup.
Thinking about a favorite dish weâd get at Lanzaâs at Kingâs Beach, North Lake Tahoe. Made it tonight. No pic.
Angel hair pasta tossed with olive oil, razor blade thin garlic, sliced, blistered grape tomatoes, kalamata olives and toasted pine nuts. It was even better the next day on a picnic at Sand Harbor. Lanzaâs had the best salad dressing and they sold it by the jar. It had to be refrigerated, so I suspect itcontained raw egg? Summertime memories.
I donât know if one could call these enchiladas as I didnât make a traditional (tomato based) enchilada sauce. I just thought a white sauce would go better with turkey.
We brought home our Vespa & are now officially no longer a one-vehicle household! As I thought when I test-drove it, it doesnât have nearly as much oomph as my girl back in Berlin, so my PIC had to switch to a (thankfully empty) bike path along a particularly long and steep hill to drive it home from the truck rental so as to not piss off the many SUVs and trucks behind him
Things took much longer than expected â securing the scooter in the van took a while, and getting it down without immediately destroying it or scratching it up, so we only had about 1.5 hours to get the house & patio & Primo ready for our guests. I made a tropical fruit salad for dessert with Ataulfo mangoes, pineapple, golden kiwi, blackberries & booberries â incidentally the prettiest dish of the night I decided NOT to take a pic of â and a wonderfully tart, fresh & herbal lemon mint potato salad.
My PIC made a casa lingua favorite: super-refreshing, tart PR sangria, the tartness provided by passion fruit puree.
We had sliders and dogs from Samâs & buns, and our friends brought a lovely spicy carrot salad and a Greek pasta salad.
Itâs weird not having our monkey boy greet everyone and hang out with usâŚ
The closest I came to a bear, about fifteen feet away from me in our yard, we surprised each other and the bear ran away. Which was lucky, because I was barefoot (hah!) and would never have made it to the house before being overtaken.
Here is a delicious Cauliflower Recipe from a good Friends first Book. It is meant for a steamed Head of Cauliflower but the Sauce would be great with most any Vegetable.
The heat level is quite restrained, I triple the Serrano as well as adding Mustard Seeds and Curry Leaves to the Oil before the Ginger-Garlic. (she was trying to keep all the Recipes to 5 Spices)
It didnât taste like cucumber, but thatâs how the server introduced the ingredients. Borretsch / borage is a more popular herb in Germany than stateside.
We use it quite a bit here on the West Coast especially in Restaurant Work.
The Leaves have a more pronounced Cucumber Flavor but the Flowers carry some of that too though more sweet than vegetal. IMO
. Had two leftover over broccoli cheddar potatoes from yesterday, so chopped and fried.
â and a wonderfully tart, fresh & herbal lemon mint potato salad.
