Pork ribs with olive oil, oregano, rosemary and lemon
Angel hair with butter, Parm, lemon and basil
Seeded sourdough with store-bought spinach dip
Salad
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Pan-roasted, prime rib-eye filet. Salad with garden lettuces, tomatoes, red onions, and avocado in a chimichurri dressing.
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Chopped salad with peanut honey dressing. Pork tenderloin that had been marinated in gochujang spicy miso sauce and chile crisp oil and roasted instead of chicken. Super chunky peanut butter in the dressing.
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the other night the BF and i did take-out Mexican and i wolfed my quesabirria tacos (with the most tender lamb) so fast i (unbelievably) forgot to take pics. Tonight was the leftover birria consomme with bits of the lamb. Made garlicky rice to go with, half an avo. BF had similar but no lamb, and a couple of eggs.
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Yum .
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juicy! nom nom nom!
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hoping Monkey boy is ok and you’re holding him asap!
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I wanted to experiment with that tempura-ish batter that I used for the halibut yesterday, and for the zucchini earlier. So, fritto misto, with Yukon Gold potatoes, mushrooms, asparagus, romano beans, and more zucchini, with the leftover halibut. Frying in the nonstick with just a little oil made the veggies cook a little unevenly, but everything was crisp and juicy.
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Tonight’s dinner was Ground Turkey & Vegetable Fried Rice. Neighbor #2 called me earlier in the day, so I delivered enough for 2-3 days. I’ll check on her and see how she is doing. I’m planning on making a big pot of soup on Saturday, so it will be easy to share some of that, if she isn’t better.
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He is not, unfortunately. And we won’t have any new insights from the vet until after this “holiday” weekend.
Hopefully he’ll get through this, whatever it is.
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Sending prayers your way 
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Thank you, Eli. I know you’ve been through the worst recently with your sweet Gucci.
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I hope he perks up and you’re able to find out and fix the issue!
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After a whole previous summer of not using our electric grill last year because of the constant summer weekend rain, we bit the bullet, gave it a thorough cleaning, and plugged it in. Miraculously, it still worked. It’s a Kenyon, so I figured it should be ok, but you never know. We grilled up some burgers with toasted buns for dinner. I sauteed mushrooms and shallots with some demi and wine to top them. Blue cheese for me and Jarlsberg for BF. Boom Sauce DIPA for him and Jonata Todos 2018 red blend for me - jammy and peppery, a perfect burger wine! Oh, and tots, too! Happy 4th to those celebrating 
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I hope your sweet boy is okay. At least he is drinking. And your farewell dinner at Adana Grillhaus looks delicious!
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Nueske’s brat on bakery hot dog roll (very tasty but, shockingly for New England, not top-sliced - what on earth were they thinking??) with Dijon, Vidalia onion and sauerkraut. Potato salad with new potatoes, rice vinegar, Duke’s, seeded mustard, diced dill pickle. Supposedly there will be fireworks later I can see from where I sit - that will be fun!!
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Taco Bell inspired “gorditas”. I used ground turkey and added bean dip to the soft shell. Crunchy shells were Dorito style. Made some pickled radish from the CSA this morning. So good.
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I went all-American for today’s meal, despite stuff.
I started with Vodka and Strawberry Lemonades (two!) as the libation, using Bully Boy vodka, made right here in Boston, the cradle of the Revolution. With local strawberries from Farmer Dave’s in Dracut.
The main was a bacon cheeseburger. Because a cheeseburger is classic American. Especially with a Wegmans (best American supermarket!) brisket and chuck burger and a slice of Kraft American cheese. And bacon is, well, bacon. 'Nuf said.
Sides were: baby potato salad tossed in Ken’s Italian dressing and dried thyme while still warm, and then a mayo/Dijon mustard/freshly ground pepper blend after they cooled down. Because potatoes grow in Maine. (Close enough to Boston.) But the Italian dressing originated from Ken’s Steak House, a restaurant that started in Framingham, MA in 1935, where their dressings were created in the basement of the restaurant.
Deviled eggs, with mayo, salt and Aleppo pepper and pickle relish mixed with the yolks and topped with paprika, minced red onion and a crispy bit of MOAR BACON on top. Because Fannie Farmer’s “Boston Cooking School Cook Book” from 1896 is credited with the first known recipe using mayonnaise as a deviled egg ingredient.
Broccoli-cashew salad, with minced red onion and raisins and YET MOAR BACON! Because broccoli florets are like little trees, and, well, ummm…there are a lot of trees in Massachusetts. Yeah, that’s it! 
And bacon is, well, bacon. Like c’mon. It’s BACON. Sheesh!
Peach Crisp for dessert with fresh whipped cream and a strawberry sauce drizzle, because peaches are as American as apple pie. Or peach pie. But in a crisp instead. But no bacon. 
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I love that plate! I hate when my food touches. Mind sharing where it is from?
Also, Happy 4th to you!
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