Also nice combo.
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We enjoyed some more excellent takeout from Pop Empanada, in Park Ridge, NJ, including a BBQ pulled pork and cheese presser, and Mrs. P’s favorite Cubano sandwich. We started off with homemade guacamole and an espresso martini (not pictured). It went great with an excellent red blend.
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Had been craving duck breast, so tonight was a D’Artagnan magret duck breast with blackberry sauce. Duck was crosshatched, seasoned with s/p, and started in a cold stainless steel skillet, skin side down for 7-8 minutes, flipped for 1 minute, then finished in a baking pan in a 350° oven for 7 minutes, resting for 4 minutes. Got a perfect medium rare.
The blackberry sauce was based on the linked recipe, but I used 2 Tbsp blackberry jam bought up in VT a couple of weeks ago, along with maybe 3 ounces of fresh blackberries. Didn’t strain. Soooo good!
Israeli couscous and steamed and buttered green beans with s/p and dried marjoram alongside, and I went went with a new-to-me CA chardonnay from Shannon Ridge.
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Red and green leaf lettuce salad with canned tuna in olive oil, tomatoes, purple onion, garlic stuffed green olives and anchovies in a lemon/Dijon/anchovy vinaigrette. a shot of hot sauce on the tuna to liven it up.
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No pics - delivery from a favorite Mexican place for dinner (Taqueria Mexico, Waltham, MA). Carnitas burrito for him and the Pollo Loco dinner for me (chicken and shrimp in their habanero sauce with rice, beans, and salad). Their bean game was very on point this evening. Very satisfied!
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Glad to hear. I know you’re not in Paterson proper but I wasn’t sure how widespread the impact was.
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I agree 100%. People complain it’s too fishy. WTF! It’s fish - what is it supposed to take like?
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We got back last night from a few days of tent camping in the back country. We ate a lot of PBJ and had Taco Bell on the way home. We did a few beautiful hikes and deserved a splurge tonight. Crab cakes, mac and cheese, COTC and a salad with the last of the fridge stuff. Some Whispering Angel and a couple games of crib. My last week off starts tomorrow so it’s time to start getting my life organized.
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A warm, sunny, not too humid day practically made for a pickleball match, after which I went over to our friends’ house for a dip in their pool — not before identifying and capturing a Robber fly. I had a horse fly bite me in the butt yesterday (through my bikini bottoms!!!), and didn’t care for a repeat attack by the angry fauna.
Dinner was a very summery meal for spicy Sunday: a Thai-inspired stir-fry with garlic, ginger, 7 Thai bird peppers, shallot, snow peas, orange pepper & corn seasoned with fish sauce & lime juice, makrut lime leaves, mint, Thai basil and cilantro. I’d fried up a B-A sliced KOS but ended up eating all of it before dinner was done hahaha. Mushroom appetizer 
The stir-fry was topped with the last of the Lao lemongrass sausage from SEA market in Philly 
We have to fry them separately bc they exude a ridiculous amount of fat. We found the sausages not as flavorful, which may be due to the time they spent in the deep freeze.
Still lip-burning and tongue-tinglingly delish 
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Angel-hair pasta with the last of the 2024 Slater-ish roasted grape tomatoes from the freezer. Sauce spiked with garlic, red pepper flakes, basil pesto, and parm. Uli’s mild Italian sausages. COTC. Cukes in vinaigrette.
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*the SEA market
Cream cheese in the vinaigrette? Interesting!
Marinated Thai Chicken. I seared and roasted. Pineapple cauliflower rice, sauteed crushed pineapple, onions and cauliflower, added a splash of pineapple juice and chicken broth. Basil. Thai mango, cucumber slaw. Red and green cabbage, honey mango, cucumber, nuoc cham dressing. AP cashews were added.
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Worked quite nicely taste-wise
Plus one on the giant puffball mushroom… I think. I seem to recall you foraging blue mushrooms at one time. Some things are hard to forget.
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Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt
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How do those tomatoes hold up in the freezer? You have me thinking about making some for winter use. I don’t have enough freezer space for large quantities of anything, so I use it strategically for items that we especially appreciate or that come already frozen.
The roasted tomatoes in oil hold up great in the freezer. They’re also super convenient for a quick pasta dinner or to spike a soup. I pack in 1-cup deli containers, and use up every package I put up each year. In my book that’s an indicator I should keep doing it.
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