Shrimp with sorrel sauce over rice.
Vegetables that are gonna go bad if I don’t chop them up and put salt and basil on them and eat them.
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Just popping in to say… HAPPY 10TH BIRTHDAY, HOs!!! Thanks to @sck for keeping this thing going, vital, and engaging! And to all of us!
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that face! i would never stop smooching it!
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Pastrami, lettuce, and tomato on a ww English muffin. I slathered some ripe d’Affinois on the bottom and some dijonnaise on the top.
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Yes, he has a very smoochable face 
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Pasta with Broccoli and Shrimps based on an essen & trinken recipe - a few components are prepared independently and then put together in the end. You blanch broccoli - 1/5 for a short period of time to keep it al dente and the remaining broccoli for a bit longer so that it can be pureed. Coconut flakes, aleppo peppers and parsley are mixed as a topping. Shrimps are briefly seared and mixed with butter and parsley. To finish the dish, sliced garlic and anchovies are briefly sautéed before broccoli puree, broccoli, penne and pasta water are added and quickly cooked. Shrimp and coconut flakes mixtures are added
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Late dinner after a friend had us & another couple over for HH martinis & popcorn on his patio. Defending said popcorn from his eager and sneaky Weimaraner was a good distraction from All The Things.
I’d marinated half a boneless pork shoulder cut into chunks for souvlaki, had whipped up a small batch of tzatziki,
and only had to cut up the veg for the xoriatiki when we get home.
A can of gigantes & a can of dolma from TJ’s to round things out.
It was too late/dark to turn on the grill, so the souvlaki was air-fried 
— a first at casa lingua. Guess what? Came out quite nicely. Certainly nice enough for two hungry peeps.
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The best part for me was her calling it a 3 Pound Cake and saying “Apparently they can’t do math.” Ummmm… 
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Has anyone here (or anywhere recently, I guess) made that original pound cake recipe? How did it turn out?
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No cooking, no cleaning, no fuss, no mess, just a phone call and bingo boingo dinner is ready in 10 mins thanks to my local, independent burger joint.
Cheeseburger and rings, catsup for dipping.
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Cheese! Also, sauteed mushrooms and lightly toasted sourdough. Cabot clothbound and regular sharp cheddars, along with Humboldt Fog. Pale ale for him and Pinot Noir for me.
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Flu shot this morning. Based on my reaction to the increased senior dose last year, I expect to hit an exhaustion wall in a couple of hours. 
Dinner was decided while out running errands, and then I saw my FB Memories after I got home: exact same thing I had 2 years ago today; just a different pasta: tortellini vs penne.
Sautéed sweet Italian sausage squozen from its casing, broccoli florets, minced garlic, a sploosh of wine, 1 cup of fresh tomato sauce I made last weekend, a sploosh of heavy cream, Aleppo pepper, mixed with 4 cheese tortellini, sprinkled with grated Parm-Reg and slivered deck basil.
There was wine.
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Vertically roasted brined whole chicken, schmaltzy roasted vegetables (sweet and red potatoes, onion, cauliflower, and Brussels sprouts), and a Greekish salad. DH raved after two nights of backpacking dinners.
Champers. And soon, peach spoon bread and vanilla ice cream.
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Slow-roasted salmon in soy, butter and lemon juice with FM tween rainbow chard in butter and lemon. Really hit the spot.
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We walked around the 5th annual Latin Festival that was taking place downtown with lots of different food stands, university clubs, and live music, thankfully without any incidences.
Grabbed lunch there, then swung by a popup vintage market a couple blocks over, where a local hot sauce stand was hawking its products. We brought home a bottle of a deliciously fruit-forward, Caribbean-inspired Piña Colada hot sauce.
(The CC walnut cookie was from a different stand & not as good as our favorite Turkish baker)
We’d originally invited two of our single friends for grilled fish and veg on the patio followed by a fire, but one came down with some crud, the other had to go to PGH on short notice (we immediately assumed it was something to help out his ex 
), so no cooking at casa lingua tonight 
Instead, we ordered some takeout sashimi with a side order of rice,
and I air-fried a buncha shrimp tossed in Penzey’s Northwoods seasoning and avocado oil, squirted with fresh lime juice after they came out & served with the hot sauce from the popup event mixed together with the Viet kumquat hot sauce: a very good combo 
Easy peasy citrus squeezy Saturday meal.
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Hello, Folks.
I’ve been neglecting to post while on a long-ish vacation to the Canadian Rockies. Internet was spotty. I did manage to keep up on reading 200+ WFD posts - good job, all!
WFD here, after returning home today, was chili from the freezer and chips, along with all the usual suspects. Home cooking hit the spot!
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That’s a great first meal after a long vacay! Welcome back. Hope it was fun!
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We enjoyed the new Fall menu at Fiorentini in Rutherford, NJ, including an excellent Fall squash flan with smoked cheese fondue and sunflower seeds; honeynut squash cappelletti with butter, sage, and spicy soppressata, and gouda; venison; black bass with a citrusy herb salad; cacio e pepe stuffed gnocchi with mussels. It all went great with an excellent red blend and cabernet.
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