Definitely not mad about it! Covered my fuel here and back! Plus another tank when I get back.
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I clearly needed rest after that cuh-RAY-zay game last night & slept till 11AM 
A mid-afternoon pickleball match (2:2) seemed a good way to get a lil workout in on an otherwise pretty lazy Saturday.
I made tzatziki to go with tonight’s charcoal-grilled lamb chops & riblets, but decided against also making melitsanosalata, although I realized the latter would’ve been far less of a PITA.
Instead of grating the cuke I chopped it up this time, salted and drained, then squished the ish out of it. A large crushed garlic clove, a splash of olive oil & RWV, plus a lil sour cream before adding the fresh dill made for a wonderful dip. Still a PITA tho 
I had to send my dude out to get the dill & completely forgot that I’d also be needing another green pepper for the horiatiki, which was a great excuse to hop on the scooter and get it myself.
Since the whole day started rather late, we also forewent HH beers at the brewery — I was still on my afternoon coffee at 6:30pm 
The lamb was amazing, if I dare say so,
although not nearly as flavorful as the lamb we get at Turkish places in Berlin.
My PIC’s pilaf is always delish, and the tzatziki & horiatiki were the perfect sides for a summery Saturday dinner.
Ayran to warsh it all down, and possibly some mango soft serve for dessert later.
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Cold artichoke with honey mustard dressing. I prefer straight Best Foods Mayonnaise but counting calories and sodium.
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Chicken fried steak with cream gravy. French fries instead of mashed potatoes (my idea) Not the healthiest meal in the world. But oh so good.
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I made a Buddha bowl with a mix of brown and wild rice, roasted eggplant, ginger baby bok choy, mixed greens, homemade satay sauce, pressed 5-spice tofu, garden cucumber, leftover roasted sweet potatoes, chili-lime vinaigrette, and crispy shallots.
@LindaWhit mind moving to August please?
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Homemade fettuccine with a simple homemade red meat sauce. Nothing fancy.
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Stir-fried noodles with char siu and cabbage. Loosely based on Bon Appetit’s “Better Than Take-Out Stir-Fried Udon”. Served with homemade chili crisp.
Cabbage, carrots, and scallions from the garden.
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Saw it and moved yours and @NJChicaa 's posts here to 121
We enjoyed another excellent dinner at The Farmer’s Daughter, in Newton, NJ, including a veal chop special with very flavorful blistered tomatoes, spinach, and mashed potatoes; wagyu steak tartare with a quail egg, capers, mustard, onion, anchovy; excellent fried green tomato crab stack with crab louis sauce; scallops over mashed potatoes; squash blossom salad over arugula with a champagne vinaigrette. It all went great with an excellent red wine blend and cabernet.
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I’m thinking about decorating a Christmas tree with them. Every time they go on sale, I buy. And I’ve given some out … I’ve even tagged things that I misplace at home often that aren’t keys.
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Pollo en Crema de Chile Hatch. Seared blsl chicken thigh, seasoned with s&p, Mexican oregano, gg, cumin, corander, chile powder, added sauteed onion and garlic, Hatch chiles and chicken broth and roasted until chicken was done. Removed the chicken to the plate and added corn and sour cream to the sauce. Served with cilantro rice and a salad of little gem, sweet onion, radish, Gold Nugget cherry tomatoes, avocado, chipotle ranch dressing. There was a Margarita.
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I was away all week on business, so needed to do a freezer dive for dinner my first day back. Fortunately I had made and frozen some meatloaves in disposable tin foil pans a few weeks ago, so I pulled one out. Went well with some local snow peas and leftover mashed potatoes… oh, and the obligatory cucumber salad.
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Pizza Saturday. Smoked salmon and capers . Zucchini flower from the garden . Cheers . Every pie is a learning curve.
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That is one gorgeous pizza.
I have been wanting to make corn chowder topped with smoked mussels since hearing about the chowder made by Chef Sherry Pocknett on Somebody Feed Phil. Now that local corn and fresh dug potatoes are in, motive met opportunity. I’m a fan of the smoked mussels from Twin Light Smokehouse of Gloucester, MA. These particular mussels pack a flavor punch, so added I them at serving time and tasted as I went—did not want to overdo.
Shoutout to @LindaWhit for her tip about using the cobs from the fresh corn to make corn stock. I greatly prefer the pure taste of the corn stock over any other stock in this. And I don’t use a blender because I don’t mind a bit that the chowder looks broken with the butter visible.
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DaYUM, woman! I want to dive into that chowder 
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That looks anazing! And yeah, the corn stock really makes a difference if you can make it (and have freezer room to store cobs if you’re not making stock right away).
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