As the dish has been Americanized tomato has worked its way in, but I think originally it was more of a chili sauce. With your bechamel, you’re pretty close to chili gravy, a Tex-Mex spin.
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Grilled cheese/bacon and tomato on flax seed sourdough with a side of kosher dills and “All Dressed” chips. Catsup for dunkin’
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Four bean chili with a little ground turkey and corn. Greek yogurt, some cheddar, garden chives, and Fritos Scoops knockoffs for garnish.
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Sad that real Fritos are now GMO.
The similar ones at TJ are non-GMO.
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I was convinced for most of the morning that it was a Sunday — probz cuz we hosted peeps last night 
I also didn’t have any obligations today, besides picking up a bag of chanterelles a fellow musician & mutual friend of @wabi and me was kind enough to gift me, so I took our scooter for a neighborhood spin. It’s only supposed to go 35mph max for the first 600 miles, so we had better start working on that. Thankfully, the speed limit for most of the roads downtown is 25 or 35mph. I’ll keep people from speeding unnecessarily 
The farmers market in the village nearby was a bit far for the scooter, so we took the car instead, hoping to find heirloom tomatoes there. I found out last week that my favorite market stand won’t be back until early August, and they have the best tomatoes in the area. I should really figure out where their farm is located.
We got a couple of decent tomatoes, but nothing like I’m used to, and also grabbed a few more chanterelles at the market.
Then we had to get rid of the car for inspection tomorrow, and our buddy was nice enough to meet my boo at the dealer and take him home. We decided to have him over for our pasta feast, as a thank you for this and countless other favors he’s done us over the years — cooking is my love language, after all 
Our antipasto was burrata Caprese with 2 heirloom tomatoes, local basil & avocado.
The star of the evening was the chanterelle pasta, of course. I used fusilli lungi bucati, a particularly fun pasta shape.
I am so grateful for my lucky forager friends and their generosity. Best meal at home since we got back.
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Brisket stuffed grilled cheese on crusty Italian bread and Fritos. So much better than dinner last night.
Also, watched a Cook’s Country blueberry cobbler episode a few weeks ago and have never quite stoped thinking about it so whipped up a half batch. SR flour, melted butter, milk and sweetened condensed milk for the batter. Fresh blueberries and sugar on top. Despite the negative reviews we didn’t find it too sweet and could care less if it’s a real cobbler or not. Two thumbs up.
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Jud and Lynn are wild mushroom whisperers…they torment me regularly with pictures of chanterelles or morels they harvest.
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Tacos again for taco Tuesday. Sauteed shrimp, red cabbage, honey mango, onion, red Fresno chile, cilantro salsa with cilantro lime crema. Avocado.
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Shrimp fra diavolo…a recipe from Serious Eats. I’ve made it before, it’s tasty.
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Hard shell shells with ground beef and lentil mixed together. Cheese, kale, cuke and red onion on top. Didn’t take a picture. We had a day around here.
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Poached bluefish with mint / cilantro chutney. Lemon mint potato salad. It continues.
The potato salad was kinda blah, probably wouldn’t make it again. The chutney is better, but the hot pepper I used - judiciously, I thought! - was really hot. So the balance was off. Onward and upward!
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I know you have a lot to get rid of, but I personally am not a huge fan of too much mint in anything, so —assuming this was the NYT link I shared, did you add any other herbs?
My version with scallions and fresh oregano was lovely. Oh, and as a 
head I addded more aleppo pepper than asked for. But that’s a personal preference.
How did you poach the bluefish?
Seafood spaghetti carbonara–oops, shrimp, bay scallops and calamari, asparagus, in spaghetti with a rich bacon, egg and cheese sauce. In the pan:
And on the plate:
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Just in salted water - the chutney had a strong flavor that I thought would drown out anything else.
It didn’t seem like too much mint (which was all I used). It was just, despite salt and lemon and pepper, uninteresting.
I’ve apparently reached the stage of my life where a cheeseburger and onion rings are too much food. I’m in San Diego and we went to the Downtown location of Hodads for dinner. I had the Blue Jay burger, which is the bacon cheeseburger topped with a blue cheese sauce.
I found the burger under seasoned, which didn’t help.
Then we went to False Idol for tiki drinks. I will sleep well tonight!
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Yeah, I would’ve found that to be pretty one note and bland myself.
You didn’t mention what recipe you used. The one I posted called for a variety of herbs, which makes it a lot more flavorful, plus Turkish pepper, which gives it a nice zip.
The NYT one that I think you linked to. It makes no mention of a variety of herbs. Just says mint, or you can sub other stuff. I used cayenne in place of Turkish pepper, which I did not have.
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It literally says mint & scallion in the preview. I used mint, scallion, and oregano, but I’m sure parsley, cilantro or tarragon would lend it some oomph as well (which is also suggested in the recipe).
