Takeout scratch-made chicken tenders from a local place. They came with excellent scratch-made blue cheese and charred herb ranch dips, I applied Cholula post pic. Hit the spot. No doubt will do again on a low-energy night. TG we have a company-wide wellness day (aka day off) tomorrow.
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Made chili with ground pork, lots of veg in need of use, low sodium cannellini beans, and reduced sodium McCormick chili seasoning. Not fabulous.
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Jaews are very important in thai cuisine, if I go to a thai place that serves them, they get extra points in my book.
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Looks great but I gather the flavor was not there. Keep on going and you will hopefully eventually figure out the secret.
Seared and roasted biso chicken thigh, pan drippings sauce with a splash of vermouth. Cotc with parsley butter, spinach salad, green onion, tomatoes, avocado, o,v and cambozola dressing. Chicken was tender and juicy, rubbery skin was donated to the varmints.
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Somehow I had savory cornmeal pancakes fried in duck fat on my mind. So I fried up some savory cornmeal pancakes in duck fat. With leftover poached salmon, tomato, and avgolemono. I love the way duck fat makes cornmeal pancakes crisp up at the edges.
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Hit Brigantine restaurant, again across from our hotel. After many hours at San Diego Comic-Con, I just wanted to be able to eat and retreat. It was a lovely, if spendy, meal.
We started with shrimp cocktail and a crab cake. Then I got a half dozen Washington State oysters (Minter Bay Sweets). I really liked the oysters!
Then BF got shrimp and grits and I got the grilled octopus starter as my main. All wonderful!
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Looks fantastic
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Thank you for the compliment and the encouragement. You are too kind.
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Might be tastier tomorrow; chili is one of those dishes that improves with age. And can always doctor it or repurpose. 
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Last nights dinner was half a medium pizza(one piece missing as I had it for an appetizer while it was in the oven) from a local joint. Pepperoni/sausage/soppressata, I added sliced garlic stuffed green olives, Calabrese chili oil and Parm/Regg. Leftovers will be for todays lunch.
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On my way back from an errand I ran for one of my clients I swung by the Asian market to procure more Ataulfo mangoes, golden kiwis, and mung bean sprouts. No toasted rice anywhere. Wah. Guess I’ll continue to make my own…
I had my first proper gig last night (since I canceled my arts fest performance), and we had a small but attentive crowd. My band rushed through the first set like we were playing Nürburgring 
, but they calmed down for the second. WFD was half of my boo’s jerk chicken wings we brought home & reheated in the air-fryer, plus leftover swordfish and nam jim from last night. I dipped my wings in that luscious sauce, too 
A proper cooked meal at casa lingua seems in order tonight — what that may be is TBD.
Tomorrow we’re invited by our HK buddy for roast duck and crispy pork belly. Drooling in anticipation 
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Holy smokes - the CRISP! on those chicken tenders is amazing! And enjoy the long weekend! (once the heat/humidity lessens a bit tonight/tomorrow).
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So freakin hot today, but that didn’t stop me from cranking up the grill!
Pork brochettes/COTC and tomato, cucumber salad. Should have bought some tzatziki
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My deck chives are going bonkers, so I found a lemon chive sauce that I thought would work with a cod filet in my freezer. And it did!
I used a recipe from Spruce Eats, and added minced garlic at the start and a Tbsp of sour cream at the end. Baked the cod in the toaster oven at 375° for 13-15 minutes.
Served on leftover rice pilaf with additional chives and minced parsley on top, with steamed asparagus alongside.
The libation was a glass (OK, two!!) of Torre Orla Pinot Noir Rosé.
A nice light meal to end the workweek while the heat and humidity abate.
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Lovely! And your cod didn’t break into a million pieces like mine usually does!
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Looks like I’ll be switching to yet another PT next week, since the one I had this week seemed kind of distracted, rushed to meet her next client, and wasn’t particularly concerned when I had a very strange popping feeling in my left quad while doing walking lunges today. My new person immediately started massaging the area (ouch) and seems overall more competent. For those of you keeping track, this will be my 4th PT since we joined that gym 
Our OG plans for grilled chicken thigh souvlaki & horiatiki got nixed due to unreliable weather / thunderstorms — plus we had to use up about 28oz of leftover slider beef before it went bad. My dude made some quick air-fryer meatballs (with garlic & herb seasoned panko I musta grabbed by mistake some time ago, onion, oregano, egg) that turned out surprisingly well,
whereas I turned the remaining beef into a meat-a sauce-a for tonight.
I sweat half a diced white onion, two big cloves of crushed garlic & a couple of anchovy filets in olive oil, added a lil RPF, the beef, s&p, a squeeze of tomato paste, a healthy glug of red wine, 2/3 of a jar of Carbone’s marinara I bought on a whim, a nub of 'nduja that didn’t seem to add much of any heat or porkiness 
, oregano & fennel seeds, which lent a comforting warmth to the sauce.
Those fun fusilli lunghi bucati were ‘finished’ in the sauce. Why they never all seem to be at the same level of doneness will remain a mystery to me, so they ranged from Italian al dente to non-Italian al dente 
The simple salad of Aldi gem lettuce with a light vinaigrette I’d planned to serve on the side had to be nixed, as the clamshell had clearly spent too much time in the crisper. I’ll spare ya the grody deetz 
I pivoted to zuke carpaccio as an antipasto instead: sliced thinly on the mandolin, dressed with walnut oil, lemon juice, s&p, fresh mint. So kronchy and refresh!
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