Tha two πs.
I only had one slice of the dill pickle apizz bc my extremely late lunch was… a slice of pizza with two fried eggs on top 
I did have a bunch of the salad, though 
We sent our buddy home with the leftover slices.
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Panko-crusted hali, with mashed potatoes and roasted carrots. With thanks to @GretchenS for the NYT baked whitefish recipe, along with her tips to toast the panko in advance (done) and make extra for next time (also done).
Super moist and delicious, and far better than anything similar we’ve been making. Will hang on to this recipe as a keeper, and delete at least one other from the files.
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Time to play a bit of catch-up again.
Saturday night at my sister’s, taking a tip from someone here (KICKING MYSELF, BECAUSE I THOUGHT I WROTE IT DOWN!) i went to Berkeley Bowl West and found the Akaushi beef ribs, and did as instructed by one of our SF/East Bay dudes here - put a rub on them (mine was smoked paprika, smoked bourbon sugar, candy cap sugar (probably wasted in this blend), fennel pollen, granulated garlic & onion, s&p, and i think that’s it), wrapped them tightly in foil, then low & slow roasted them for about 4 hours. They were incredibly tender, and despite the looks of them, not at all dry. I will buy those again for sure. Thanks very much to ??? @ernie_in_berkeley maybe?? for the tips!! Sister made a vinaigrette for our SALAD, and we had TJ’s COTC - not very sweet (it IS, after all, late Oct.), but not yet starchy. A great, end of Indian Summer dinner.
Dinner tonight was a not pretty but pretty fricken great Serious Eats recipe i asked the BF to make - Lebanese lentil “soup” - though ours wouldn’t even qualify as shtoup! We had lentilles de puy instead of the brown, and I think maybe he cooked them too long. So, delicious sludge instead! Topped with a big fat dollop of Mexican crema instead of labneh because that’s what we had. Loved the cuminy/lemony-ness of it - it actually skewed rather Indian-ish, which I’d been craving anyway. Probably not very Lebanese, but so good we went back for seconds.
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i’m going to make that fish too! but probably not for a little while… looks great, as do your carrots.
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I can’t even take credit for the carrots - olive oil, salt, pepper, and roast. The fish recipe is a winner!
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I had some king oyster mushrooms that needed to be used. Sauteed them in butter and grapeseed oil with somw garlic, thyme, and rosemary.
Tossed them with whole wheat pasta, some frozen peas, a spoonful of pesto, and some vegan heavy cream.
Pretty danged good and leftovers for tomorrow
Horrifically brown but tasty!
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What a gorgeous autumn day we had. A salad of cannellini beans, red onion, red baby bell, Castelvetrano olives, capers dressed with sherry vinegar & oo was spread over romaine and topped with canned albacore tuna and parsley. HBE. 'Twas delicious.
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Chicken and Green Bean Stir-Fry - in the wok with chicken breast, green beans, scallions, fresno chili, garlic, ginger, soy sauce, fish sauce, lime juice and finished with some arugula microgreens. Served over rice and topped with a fried egg
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I am the East Bay dude who mentioned the Akaushi beef ribs at Berkeley Bowl West! Rub, wrap, four hour low-temp roast, fork tender and succulent. I have some in the freezer, so later this week…
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I don’t have the recipe of the shrimp bisque we had at a spectacular Cajun restaurant we would frequent. The menu read that it was made of similar ingredients as yours with a bit of brandy. I could have drunk the bisque by the quart, it was that good.
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I agree. Cognac or brandy elevates any seafood bisque by a mile
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my kinda SALAD!
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Thank you! Shoulda known.
Going to pick more up this weekend.
What temp - 250, 275?
Yumz
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Slow roasted chicken on a raft of veggies. Foil wrapped once the brined, spatchcocked chicken was atop the veggies, roasted for about 5 hours at 210°F.
I put it in yesterday about noon on delayed-cook as I was headed off to babysit my grandson.
Turned out really great. It was about 180°F throughout both breast and thigh, but still really juicy and not seeming overcooked anywhere. [Edit - I didn’t intend for it to be this warm, but that’s where it was when I got home.]
I split the veg into keepers and gravy (made gravy of the onions and garlic with the pan juices).
Good dinner and good leftovers.
Given the low cook temp, I hit the chicken with a torch after I pulled it to brown the skin a bit. I was worried that the scorched herbs on the skin might become bitter, but they were just fine.
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Wowza! Looks delicious! 
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Tonight is leftovers (wife’s out tonight). So, leftover Low Country Boil (er, actually, Low Country Bake).
I’ve always loved the combo in an LCB, but also been frustrated by how waterlogged the entire thing (especially the corn) can be, and how overcooked the shrimp/crab/crawdads and the sausage often are.
So I started doing it as a roasting pan bake (usually get the monster foil dispo pans because I’m usually making it for 6-8). I separately season and par-cook the corn pieces (half done) and potatoes (mostly done) then chill and toss in the andouille, and separately salt and season the raw shrimp and layer them on top of everything else, then add about 16 butter pats (for a large pan).
Cover with foil and refrigerate until ready to cook. Goes great over a campfire for 20-25 minutes until the shrimp are just done or in a 375¯F oven for 25-30 minutes (just shove the probe through the foil to see if you’re around 170F or more overall).
So in this case Daughter #2 told me early Friday that she’d be home for dinner and through part of Saturday, and “could I please make her some shrimp dish?”. So LCB it was!
This is the last tiny bit of it leftover.
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