Pork chop, green beans and corn on the cob.
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I made Parsi chicken [meatloaf] adding egg, cooked rice, garlic, Worcestershire sauce, Garam Masala, coriander, cumin, paprika, and gelatin and glazed with tangy chutney. Sides of roasted sweet potatoes with Tandoori seasoning and steamed broccoli dressed with oil, lemon juice, mustard seed, salt, sugar, chaat masala, coconut, and red chili (borrowed from a Meera Sodha salad; not sure I’d do that again with broccoli 
)
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Wow!
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Basil has been going nuts on the deck. So I made a batch and a half of pistachio pesto for the freezer, keeping some out for dinner tonight.
A b/s chicken breast was marinated for about 5 hours in 1 cup of buttermilk and 2 Tbsp of a dry rub for chicken I had made awhile back. Baked in the toaster oven at 350° until done.
Spaghetti cooked; added pesto with pasta water, additional oil, and butter to the drained spaghetti.
There was wine.
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That’s not what she said when I asked her today, but it had been a while since they’d gone. Not huge fans of Matisse, either, apparently 
Not having been to either of those places, I have no horse in this race.
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Wow. That looks spectacular!
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Thank you!
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A surprise mid-afternoon thunderstorm brought some much needed rain, but thwarted any scooting plans 
After a chill afternoon spent reading we made our way over to my buddy’s clubhouse for the bi-monthly potluck I organize for my local home cooking group.
We had a larger group than last time and TPSTOF. My favorites included a lovely Caesar one of my gal pals brought, a lemon basil pasta with sweet Italian sausage from a talented homesteader who raises her own pigs,
chicken spidies,
and spaghetti with clam sauce.
One of my bartender buddies brought a hamburger & mushroom gravy dish that was wonderfully savory but a bit on the greasy side,
his mom oatmeal CC cookies. I’d have preferred them without the oatmeal.
Much better, if not excellent was a layered mocha cheesecake, a small slice of which we took home.
Other sundry items were a gorgeous summer succotash,
another pasta salad I didn’t try bc I was stuffed by that time,
slow cooker (!?) corn with garlic butter,
and a late contribution of meatballs, penne & tomato sauce.
Surprisingly, my pitcher of gazpacho was slurped up entirely, so maybe it’s a just me thing 
Looking forward to our October potluck!
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Sunday night supper of halibut steak with cherry tomatoes and a summery succotash of green beans, corn, and zucchini that I made from our CSA vegetables.
I now see that my basil and bacon confetti has all but hidden the succotash. Oops.
The succotash got a flavor boost from corn stock made in the style of @LindaWhit. I’m still scratching my head about how I did not know about corn stock all these years. Making up for lost goodness now.
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Everything looks great and I’m glad your gazpacho worked out!
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Pork-zucchini-basil-nutmeg meatballs with a sweet-sour-salty-spicy peachy glaze made from some of the last of 2024 peach jam. Roasted green beans. Rice. Chile crisp.
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Sizzler exists?
I wish I had basil that would go nuts!
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In California there are still several operating.
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Matisse has been around for 40 years and was getting a little old and tired. However, in the past year a new owner has taken over and injected new life into it. I don’t know if your friend has tried it since new ownership took over. They still have one of the more beautiful outdoor dining gardens.
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i do indeed! we had also did hash with at Stinson!
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Oregon has some. I think the last time I went was with the in-laws in San Bernardino in the 80s.
Wow, good for you! Are you feeling any negative side effects? (I’m not even sure what they are…)
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Chicken à la King over toasted sourdough. I added garlic. Little gem, mixed greens, red cabbage, red onion, tomato, orange mini bell salad with cambozola and ranch.
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Promised the BF a homecooked meal (by me) for his belated bday dinner (after his Tuesday night burrito) and he opted for Rana ravioli. I made a mortar/pestled thick pesto for the cheese ravioli, and a fresh and canned simple tomato sauce cooked with garlic and basil, strained, then poured over mushroom ravioli with a blob each of burrata. Pretty good, if not all that pretty.
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