Wife’s over at D1’s house helping watch our grandson while they clean up for a church young adult’s party tomorrow.
So - more lamb stew for me! This time I took a pic, mostly to be sure I was right when I said it looks mostly like mud with some carrots sticking out:
Yep. Bonus for the grape leaves at top (I recently found wild grapes on the property) that will help with pickling/adding tannins.
Picked up some extra-thick boneless pork chops at BJs tonight, and used one in a pork stir-fry.
Broccoli florets, red bell pepper, and onions were sautéed in olive oil with thin strips of pork, adding leftover green beans at the end.
Sauce was teriyaki sauce, white vinegar, white wine, hoisin sauce, honey, minced garlic and grated ginger, and ground ginger, with a cornstarch slurry added to the sauce blend before adding to the stir-fry to help thicken the sauce as it finished cooking.
Served on Basmati rice, with chopped cashews and green onions on top.
And a beautiful sunset after several rounds of rain this afternoon/early evening.
Friday night nibbles. Cheeses, red wine and garlic salami, veggies for health, homemade crostini.
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Wish I could give you mulitple knife-forks for this one - my dream dinner!
My PT recommended a chiropractor where she’s been doing an internship (she’s a kinesiology major), and today I had my first appointment with her. Hopefully, she can fix the various messes I created over a lifetime 
Grabbed our Taco Friday lunch together, then dealt with the already craptastic traffic thx to the first home game tomorrow woo effin’ hoo, as we had to pick up a bunch of stuff for the weekend. Witnessed some impressively shitty drivers, too, e.g. several people running red lights, and a sleek BMW who came up like a rocket behind our car FLASHING us with their high beams— presumably to “encourage” us to move into the right lane despite the fact that we were going 5 miles over the speed limit, which prompted my PIC to tap his brakes (a favorite move of mine with peeps who seem to want to be in the backseat). This made the driver swerve into the turn lane to pass us. 
Gonna be a fun semester!
I picked up two more bags of hatch chile peppers to be roasted tomorrow, as well as 2 dozen ears of super-fresh local corn for $10 to be stripped & turned into more stock for the winter 
Also yogurt, cuke & dill for the tzatziki I’m making for our Sunday potluck, and Greek feta from TJ’s for the melitsanosalata.
Dinner tonight was marinated and grilled lamb shoulder & loin chops courtesy of my PIC,
who also made his delicious pilaf,
and I contributed a salad with butter lettuce, small heirloom tomatoes, Persian cukes, and augmented buttermilk ranch dressing.
The lamb was perfectly rare 
Fish stew. I don’t feel quite right calling it bouillabaisse though it has some of the major components - fish, saffron, fennel, onion, tomato and potato. Served with crostini and rouille.
Oh - the radishes remind me. I always just ate them sliced in salads or (as with your board, charcuterie) or whole raw, but my daughters recently started sautéing them sliced.
Holy cow. I was like, where have you been all my life, sautéed red radishes!
Does she sauté till soft or just till warmed through and still crunchy?
And I have enough cheese left to have it three more times!! What is that thing made from assorted leftover cheeses? I think I am thinking of fromage fort.
Is a complete sentence.
And/or cheese and crackers with fruit jam (raspberry!). In any case, enviable.
They hit them very high heat on stainless, so they’re mostly half-soft with some browning/scorch.
The weird thing is that they claim I taught them this, but I’m pretty sure I never cooked regular (US type, red) radishes at all. So maybe they’re conflating something else. Or, I am a senior brain…
You’re going to love the fresh corn taste from the stock in the cold months.
Yes it is very similar to Gözleme. Afghan stuffed bread with either potato and chili, leeks or somtimes pumpkin or meat.
It reduced a lot, but the flavor seems weaker than my first 
Red beans and rice, with Uli’s Cajun-style andouille, bacon lardons, and garden veg. The Holy Trinity – such a great name! Added a pinch of my datil ground pepper reserve for good luck. Served over rice with a cucumber salad on the side.
Green peppers, onions, shelling beans, and scallions from the garden.
Tomato-basil panzanella made with my last ripe Brandywine and an improvised pasta - shells tossed with spicy Italian sausage and green olives in a light cream and white vermouth sauce, seasoned with some oregano and marjoram from the garden. So tasty I forgot to take a pic!
