I never heard of walnut mustard. Gotta check that one out!
your Secret Santa? 
ho ho ho
haha.
It snowed here in southern Ontario today, winter is here
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It’s the Fallot brand. They have a fab array of flavored mustards, similar to Maille.
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Way to early, stepson.
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Florida is looking to shatter records set over 100 years ago. Thr iguana warnings are up for Tuesday morning.
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Wait, what?
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Is this when they fall out of trees or wherever they’ve climbed to?
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Roasted BISO Frankenchicken breast seasoned with olive oil and a previously made homemade Baharat seasoning blend I found online but didn’t save a link to. The ingredients listed on the piece of tape on the jar shows oregano, ground cinnamon, nutmeg, cumin, coriander, dried mint, and pepper, to which I added extra oregano and pepper.
Near East Rice Pilaf, to which I added chopped pistachios and dried cranberries, with minced fresh parsley sprinkled on top.
Sautéed sugar snap peas, red bell pepper, and onions with Penzeys Za’atar blend with added dried thyme and ground sumac.
There was wine.
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Wow! The things you learn on HO!
We enjoyed some excellent takeout from Olivo Mediterranean Fare, in Pine Brook, NJ, including seafood stuffed avocado; twin seafood stuffed lobster; Paella Valenciana, and crispy Spanish chips (not pictured). There were a ton of leftovers to last me all week 
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The plan…lo meatloaf found in the freezer, rainbow chard❤ and garlic mashed potatoes. A good warming meal for a cold fall evening.
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I marinated chicken thighs in in mirin, salt, pepper, and oil and then grilled them yakitori style on my cast iron stove top grill. Brush them with Japanese barbecue sauce (aka teriyaki) the last few minutes and served with brown short grain rice with cauliflower rice and stir-fried garden Asian greens (Tatsoi? Choi sum?). Hit the spot!
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That’s one of so, so many things to love about HO 
DaYUM. The bok bok qween strikes again. Droolin’ ovah heah 
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I could go for that paella and lobster! Maybe someday.
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Oh man, the guys would totally go for this flavor profile. I just have to muster the courage to cook chicken. Thanks for posting this @ChristinaM.
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Thighs are very forgiving.
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Taken out of context, that could be a very funny statement. 
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Rehearsal went alright, I guess. The guys were rushing a lot for some reason, which I f’n hate — like, lemme get the lyrics in, at least 
… so we’ll see how Thursday goes.
My PIC was nice enough to cook for us tonight: TCC with BISO chicken thighs for Sssssspicy Sssssunday, and the magic he does with baby bok choy. I added a healthy spoonful of the Viet kumquat hot sauce to the dipping sauce.
‘twas a stroke of genius 
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