Why wrong noodles?
BF made a fabulous dinner - freezer-pulled homemade dumplings, steamed/pan fried, a Korean-style scallion pancake that kind of fell apart but i loved the bits of charred scallion, crispy tofu with yum yum sauce and sriracha, and a salad for me with veggie odds and ends and sesame ginger dressing (still have quite a few bottles from Japan).
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beautiful plate of food, and that orzo - dressed so simply - is really calling to me…
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Keeping it simple at the end of a long week. Cucumber, celery, sour cream, mint. Flounder, lemon, parsley. (In reverse order.)
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Thank you! It was good. 
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Sesame, maple, and garam masala on fish, whodathunkit?
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It’s almost October, yet the yellow corn is still in the market! Here with a BISO chicken thigh, roasted then a quick air fry to crisp up the skin (coated with rice flour and potato starch).
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Cowboy Chicken Salad with Smoky Chipotle Dressing from “Delicious Tonight” by Recipetin - salad was made with romaine salad, texas cowboy chicken, red onions, black beans, corn, cherry tomatoes, avocado and cilantro. The texas cowboy chicken is pan-seared, pounded chicken breast that was marinated overnight in a mix of chipotle powder, smoked paprika, garlic and onion powder, oregano, cumin, sugar, lime zest and juice and olive oil. The salad dressing is made from yoghurt, mayonnaise, chipotle in adobo, garlic, lime juice, olive oil, cumin, onion powder and cilantro
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I ask early 
Happy birthday, fellow Septembrarian
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I love the combo of corn & chicken! That skin looks super-crispy, too 
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Another fab dinner at Revival Kitchen in the books (and a final meal for the year coming up in October 
).
We car-pooled to save our environment one car trip at a time, in our friend’s gigantic urban assault vehicle that fits 6, the remaining couple had to drive themselves.
We started off with a big bottle of CA sparkling wine, then moved on to the Gewürztraminer I discovered recently, and snatched the last two bottles of at the wine & spirits store.
The food was fabulous as ever, even though I was full after the first two courses & took most of the 5th course home with me.
The welcome bites included a chilled sweet corn soup shooter with vanilla bean chili oil, a spoon with seasonal veg & dried kalamata olives and harissa, as well as a potato chip with smoked duck rillette with preserved lemon aioli. A wonderful amuse.
Accompanying bites were his always perfectly flash-fried shishitos, this time flash-fried radishes with remoulade sauce joined them, along with a fermented hot sauce made in house.
Upon my inquiry whether that sauce was available bottled for sale (it is not), I was presented with a generous takeout container. Can’t wait to slather it on fried chicken 
The first course was a pleasantly un-sweet honeynut squash soup with coconut milk, charred cauliflower, Granny Smith apples, toasted pepitas, Delicata chips, and house chaat masala.
The second course was a crisp & refreshing Japanese Waldorf salad with Asian pear, grapes, celery, daikon, macadamia nuts, romaine, toasted sesame, and yuzu ginger dressing.
Next up, a fantastic French green lentil cassoulet with duck confit, applewood bacon, local garlic sausage, hen of the woods mushroom, breadcrumb & herbs. While it was truly fantastic, it was also very rich for Not The Main Course. The breadcrumbs were fried in duck fat, and the whole dish felt incredibly decadent. I couldn’t finish it, although I should’ve had it packed up to have with the chicken I took home 
The intermezzo this time was a beautiful peach & mint sorbet with peach chutney and mint granita.
I could’ve happily left after this course, but there were two to go yet…
A very good (airline?) chicken breast with perfect skin, sourdough white romesco, slow-roasted tomatoes & peppers, mojo verde, house peperoncini, black onion chicken jus.
And last, but certainly not least, the dessert was vanilla bean & honey-poached apple and dates, apple cider sorbet, toasted oats, puffed rice, pumpkin seed granola, chai cashew cream.
We went home sated, tipsy & happy And with some birthday hot sauce 
Nightcap @casa lingua was a luscious Martinez.
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I want pad krapao every time I see your photos of it, @Mr_Happy
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It’s usually made with wide, flat hand-torn noodles. Pappardelle or knife-cut noodles are a decent sub.
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Happy Birthday!
That looked like a fabulous birthday feast!
Mrs. P has a birthday coming up next Sunday (the 5th).
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Happy birthday 
! That sounded like an awesome celebration dinner.
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