I still had a bunch of CSA vegetables to use up before the next delivery. Mr Bean has become a fan Massaman Curry and since I had a package in the pantry it seemed like perfect way to use them up. Napa cabbage, bok choy, potatoes, red peppers, onion and some fluke I pulled from the freezer.
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do you drain water from the cooked spinach before dumping?
The perfect way to start the weekend: I was lazy this AM & cancelled my PT at the gym, then had delicious tacos with my PIC, and my follow-up mammo today that he dreaded more than I did was negative. We’re both relieved, of course 
Our dinner tonight was almost entirely made with TJ’s and Aldi ingredients: TJ’s pizza dough, quattro formaggio, hot Eye-Talian snossidge, green pepper, roasted red peppers, pizza sauce, shroomz, red onion, and lotsa basil chiffonade. It can’t possibly compete with @emglow101’s pies, but I like the scraggly shape 
I coulda done without the snossidge, but the man likes meat on his π, and who am I to deny him? Zackly. Especially since he made it 
My contribution was yet another salad of Aldi gem lettuce, Persian cukes, radish, celery, avocado with Aldi’s avocado ranch dressing.
Now to watch a new Hallowe’en anthology from the V/H/S series 
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We enjoyed another excellent dinner at F1rst Restaurant in Hawthorne, NJ, including excellent pecan chicken; herb crusted halibut with wold mushrooms and truffle sauce; escargot-wild mushroom phyllo tart; crispy truffle fries; steak tartare. It all went great with an excellent red blend and cabernet.
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When I use my preferred Green Giant spinach there is no water to dump.
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Windy, rainy, dreary day. I found what I think were chicken veg and potato soups in the freezer. I combined them with additional chicken broth and heavy cream, a pat of butter and smoked paprika. Mixed greens, red onion, orange pepper, broccoli and cauliflower salad, green goddess dressing, hot buttered biscuit.
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It dumped rain all day today here, also – typical PNW fall weather. A good day to make savory brioche tarts with leeks, gruyere, and bacon. Accompanied by salad greens in vinaigrette with new-crop apples, dried cranberries, candied pecans, and goat cheese.
There will be leftover tarts for breakfast.
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Potato, onion, cheese and peppers frittata. A bit over for me, but it can never be too done for the hubs.
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BF made meatball soup from a The Mediterranean Dish recipe I sent him, since he’d made a bunch of meatballs yesterday. A tad on the salty side, but pretty delish, and the meatballs were the star of the show.
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Oh my 
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uh-oh… it can only get better from here on out!
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those look delicious, and so pretty! Did you make the brioche yourself, or can you buy brioche dough ready-made? They look so light and fluffy!
DROOLING! we may have to have a similar sammich for lunch tomorrow at my sister’s…
that salmon is gorgeous!
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Thank you! This is America’s Test Kitchen no-knead brioche dough (paywall - sorry!). Hand mix the dough, followed by a series of stretch-and-folds, and then an overnight ferment in the fridge. Very handy.
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Thank you! Ora King is always such an indulgent treat!
One of the reasons why we like tasting menus is the possibility for chefs to show their full creativity and influence in their cooking. Especially tasting menus where the chef can bring in personal “relationships” - which also interested us in Chef Mark Liberman’s Mago restaurant https://www.magorestaurant.com/ in Oakland where he includes Colombian influences in his tasting menu. First time at Mago and really liked the ambience and food which didn’t shy away from those influences. Nice seat at the kitchen counter with great view to the wood-fired grill and seeing the chef in action throughout the night. It is also good to see that more restaurants offer non-alcoholic pairing which where well done and mostly in-house
Butternut squash, oats, coffee
Black bean dolma, maricuya
Arepa with maitake, sunflower seed
Raw scallop, quince, kohlrabi
Swordfish, parsnip, green leek chermoula
Porcini, beet, chestnut, huckleberry
Slow cooked pork, red cabbage curtido, dried corn with sazon
Milk chocolate, mint, lemon
Dulces
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This looks perfect and I have all the ingredients. Can you link to the recipe please?
Popped into the fishmongers and they had a great piece of halbut a quick sear in the pan then roasted. Served with sauted leeks and cavalo nero and a lentil and tomato ragu made,with tomatoes from our allotment. English orange wine to go with.
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After cleaning out my fridge and freezer I’m pooped! I think I have enough veggies in the fridge to last until Christmas then leftovers in the freezer for the New Year. Despite having a lifetime supply of veggies at my disposal I took the night off from cooking and ordered takeout pizza. Tonight I ordered a Mediterranean pizza topped with artichoke hearts, red pepper, black olives and feta cheese then topped with moar cheese. Tomorrow I hop back on the Weight Watchers wagon.
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