A little envious of all of you with your soups…its still in rhe upper 80s and low 90s…but we’ve just had a weak front come through that has at least through that has dropped our humidity to comfortable (well, for us…65%) levels..a welcome hint of cooler weather!
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It’s going to be 28˚C here for most of next week. Cray.
It was a little too hot for soup (here), but I figured that was about the best price I’m going to see for cabbage (for a while). This week its back up to $.99/pound.
And after pancakes the night before, I figured I better try to make something a little more healthy.
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Oh hell yeah. Excited we’re having sushi tomorrow!
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My pinky affliction is likely poison sumac, I finally got in to see a real live dermatologist, and I am now busily applying steroid cream. The rash will probably still take two weeks to heal. This is an abomination; to whom shall I address my complaint?
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Perhaps that guy ?
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Yes! He should have been protecting me. I will send a terse note.
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Tonight we had barbacoa bowls with brown rice, garden veg, guac, mixed greens, chilies, green salsa and salsa macha, Greek yogurt, pepper jack cheese, etc. Enjoyed after drinks out!
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Prescription steroid cream works wonders. Hang in there.
Friday night nibbles: takeout sashimi with FM veggies for health. Extremely glad I am moving back to my happy place tomorrow but will miss easy access to sashimi/sushi.
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We invited our good buddy over for dinner & a movie. He also very recently had to say good-bye to his kitty, and we thought it might be nice to get him out of the house.
I made paccheri aí funghi with super-fresh, beautiful if kinda freaky looking chicken of the woods a GF gifted me.
After sautéing a couple of tiny shallots, a bunch of garlic cloves & a few chopped bird peppers in a mix of olive oil and ghee, I added the sliced n diced up shrooms, a healthy shprinkle of salt, and covered the pot. I thought the shrooms would release their own juices, but they really did not, even though their aroma and flavor was reminiscent of chanterelles. I added hella more wine than I thought I would — a splash of open rosé, then some open red, and about a cup of hot water mixed with a smidgen of BTB mushroom base. Let all that simmer for about 30 minutes while cooking the paccheri, which mos def needed a longer boil than the 10-12 min the package claims. Added a healthy-ish amount of crème fraiche and TPSTOB from my friend’s garden before adding the pasta.
Caprese burrata was our trusted summer app to start us off. Sicilian rosé to drank with.
We sent our buddy home with the leftovers. He was a happy camper.
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Honey Harissa Chicken, cotc with parsley butter, spinach and roasted golden beet salad, red onion, celery, honey mustard dressing, cambozola and pistachios.
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Thanks, glad to have confirmation that it will work.
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We enjoyed some takeout from Mandaloun Restaurant al fresco on our deck. We had muhammara; borek; kibbeh (which was dry); braised short ribs over garlic mashed potatoes; branzino over butternut squash mashed potatoes. It all went great with an excellent Zinfandel.
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In an effort to use up some of the Brats I purchased, I made up some tortillas, refried beans and enchilada sauce. Which became Brat & Refried Bean Enchiladas!!
I actually liked this creation, Sunshine gave it a thumbs down. 
Side Note: (Recipe for Enchilada Sauce from John Kanell - Preppy Kitchen)
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Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice
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