Dinner tonight was dal and rice.
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Another day, another chiro appointment after which I returned a burrata to TJ’s that had turned to shit a week before the sell by date & picked up a new one. I also swung by the FM to get my hands on those delectable green beans — just a quart for me, but my friend with whom I hung out yesterday (and who introduced me to them at the amazing dinner she hosted a few weeks back) requested I grab a peck for her as well, to be trimmed, blanched and frozen. Depending on how much I like ours on Thursday, I may well do the same next week… while I still can. The farmer said they’d probably have them for only 2 more weeks 
As for WFD tonight, I was under the illusion that we had a bag of Iumache in the basement, which I’d envisioned as the perfect vessel for my spicy shrimp, local corn & pepper pasta. We did not.
BUT the conchiglie I found instead served their purpose of providing tiny bowls for the veg nicely. In fact, lumache probably would’ve been to large. Win/win 
I rendered 3 strips of Aldi’s useless bacon in olive oil, removed the crispy bits & the fat, added a pat of butter, then sautéed a small shallot & a couple of garlic cloves. Added the final drops of a Portuguese white, a third of an orange pepper, the corn & diced hatch chiles, a glug of light cream, finally the shrimp, and fresh oregano & basil last. Sprinkled the crispy bacon on top.
Antipasto was another burrata Caprese with perfectly ripe avocado. Again.
Very satisfying and summery meal, and of course TPSTOLP for another day.
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It takes a special talent to turn TJs frozen grilled chicken strips into jerky. Hence the fry sauce.
Behold my lovely dinner.
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I broil for the duration. The rack is about 7 inches from the heating element so I’d guess the pizza is about 6 when it goes in and 5 when the crust starts puffing up. We like our pies a bit well-done.
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Breaded and fried chicken breast with fond, chicken broth and parsley gravy. Haricots verts sauteed in butter with bacon and shallots. Mixed greens, green onion, celery, radish, avocado salad, GG dressing. One of the greens and green onion from Jr’s garden, haricots verts from mine.
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New England-style seafood chowder with BC king salmon and USA gulf shrimp. Served with scallion-y, buttermilk cat-head biscuits.
Onions, spuds, corn, bay, and scallions from the garden.
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Ok so I admit it, I am eggplant obsessed right now.
And I got a beautiful mackerel filet at the farmers’ market so here we go. Thought this might be too spicy but it came together fabulously and I used a lot more of the mojo than is in the picture!
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Halibut alla Livornese, with not-Italian crumbled feta, on leftover brown rice and english pea pilaf.
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WOW-zah! 
The pineapple one was kind of a novelty tomato, in my opinion.
I prefer purple cherokee to literally all other tomatoes, but honestly the black krim is pretty similar.
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Spaghetti Grape-Carbonara with Basil from an essen & trinken recipe - really nice summer take on spaghetti carbonara. The carbonara is done in a classical way with pancetta, shallots, pasta water, eggs and egg yolks and parmesan. It is served with halved red grapes which are sautéed in butter and finished with verjus until dry (which gives a nice fruity, yet slightly sour component) and marinated basil (mixture of basil, olive oil, honey and verjus)
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Im still in planning phase for my garden. Hoping to grow some heirloom maters this winter. (Still too hot to plant…we plant our gardens in October)
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If you plant your garden in October, you must be in the Southern Hemisphere?
Florida, if I recall correctly…near St. Augustine
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Really? Who knew! I know Florida is warm (compared to where I live) but I didn’t think it was that warm. How long is the growing season in Florida? Whoever wants to answer.
@linguafood, I thought of you as I tasted the mojo for salt and my tastebuds were screaming 
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I scream, you scream, we all scream for… some heat in our food 
PS: Looks like Sao opens 9/10. Wonder if they’ll be open for lunch.
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I made a summer minestrone and shredded smoked chicken into the pot at the end of the cooking time.
Vegetables were corn (the cobs supplied the corn stock), Swiss chard (used the stems as if they were celery), potatoes, zucchini, tomatoes, onion, garlic scape, and a small hot pepper.
Wedge of rye bread from the freezer to go with.
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Chowder + buttermilk biscuits is one of my favorite combos. Comfort food at its best.
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Agree. It’s one of my favorite meals, too.
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