that is a gorgeous hunk of feesh!
Pounded and breaded chicken thigh, chicken gravy, mashed cauliflower. Mixed greens, red onion, tomatoes from the garden, avocado and ranch dressing salad.
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I’m sorry this didn’t work out as expected but it does look lovely.
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Gorton’s fish sticks, steamed broccoli, honey mustard dipping sauce. Not for dinner but the pomegranate was perfectly delicious.
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Oh, it was fine & the fish tender & juicy — Inguess I had higher expectations of the overall flavors, but that could easily be adjusted.
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It’s pretty ridiculous how excited I am about pom season being upon us!
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Charred cauliflower with olives, capers, anchovies and shrimp. Parsley’s winding down on the balcony - this might be almost the last of it.
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I used up those two packs of “clearance” thinly sliced ham and made Creamed Chip Ham. Earlier in the day, I made up a bread blank. To assemble I cut the bread in half and toasted, then made up a Bechamel sauce, then lightly sauteed some onions and the ham. I topped this creation with some chopped broccoli.
Sunshine liked it but wants a different bread next time. (easy fix)
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Roasted Eggplant and Tomato Soup - diced eggplant gets roasted under the broiler. Half of the eggplant is cooked with diced tomatoes, red onions, garlic, ras el hanout, cumin, raisins, bay leaves in vegetable broth. After pureeing everything you add the other half of the roasted eggplants and finish with toasted slivered almonds, cilantro and lemon juice
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How did you make the shrimp bisque?
Somebody somewhere here posted about a fish pie, maybe cod? I used orange roughy*, sous-vided to 120F, sauteed chanterelles ($13/lb today, just a little more than shiitakes, I used maybe 1/3 lb) with a small glug of fish oil, garlic and brie mashed potatoes. The chopped chanterelles with the fish sauce were little explosions of umami.
*It was the cheapest fish I’ve seen in a while, $9.00/lb at Whole Food. I looked up the mercury content after I bought it, and alarms went off. High in mercury, and one of the worst fish for the ecology. No more for me!
From the oven:
Scooped into the plate, with haricots.
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First I made a stock with shrimp shells, celery, and onion. Strained.
For the bisque, sauteed celery onions, garlic, and seasonings. When soft, a little flour to make a roux. Followed with a little white wine, Worcestershire and spices (Creole seasoning, paprika, cayenne), a little tomato element, and lastly the shrimp stock. Blitzed everything with a stick blender.
Just before serving, bisque was rewarmed, and some cream whisked in. Served topped with spicy, sauteed shrimp.
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Any brandy in there?
Just some white wine for the boozy element. Would brandy be good? Any recommendation?
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Me, too. Every year I swear I’m going to harvest some arils and freeze them, but I end up eating them all. It’s very disappointing to get a bad pomegranate but I usually have pretty good luck picking them out.
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The local Wegmans has the plumpest, reddest, juiciest ones around. I’ve gotten tired of the ole golden kiwi & yogurt breakfast, but this never gets old. I could eat them by the pint.
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I finally got the set list to my bandmates today for an upcoming gig with two subs (bass & drums). I also got two random gig offers — naturally all within a week of the one November date we’d already booked. Murphy’s law n ‘at 
Then we had to do some Very Important Cat Shopping, and I got the boys one of those crinkly tunnels — as if they’re not riled up enough already without more toys! There was the sweetest white/tabby at the register who couldn’t get enough chin rubs & ear skritches from me, and my PIC practically had to drag me away. Yeah, Ima be one of those cat ladies eventually. No regerts 
Speaking of the kitties, our buddy is coming over tonight to meet them for the first time, as he will be taking over cat-sitting doodies while we’re gone, including administering eye drops daily (with the help of yet another friend!).
We’re ordering Detroit-style pizza for the 3 of us & I’ll make a salad to clear out the crisper of anything that wouldn’t last till we get back. Not to mention we’ll be returning with lots n lots of delicious food 
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Pretty basic roasted chicken thigh, potato and carrots, gussied up a bit on the plate with tapenade compound butter, Kerrygold and fresh dill, respectively. I have @MunchkinRedux to thank for the idea of adding compound butters to my inventory, what with her casino butter! I currently have two in stock and looking to add more.
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Bacon cheddar avocado burger cooked in house. Thought about making onion rings but just didn’t feel like it. Lay’s potato chips to the rescue. Look what I found today way back in one of my kitchen cabinets. I have no earthly idea where it came from, whether I bought it or not, how long it’s been there. Nada.
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