Fish and chips again. Pan-fried ling cod, McCain fries, and tzatziki with Persian cucumbers and lots of garlic and lemon.
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Pasta Fagiole (Variation 3) from Six Seasons of Pasta by McFadden - nice variation which gives a more rustic touch to this dish. Hot Italian sausages are formed in patties and seared hard to get a good crust with some smashed garlic, red pepper flakes and tomato paste. Once you add hand-crushed tomatoes, pinto beans and rosemary, you break up the patties and garlic and mix it with farfalle and a parmesan-pecorino mixture. Served with some panko crumbs and olive oil
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I freakin love Ling Cod. I catch them when I go to Alaska and really savor them. They are scary looking ugly fish…but oh my goodness tasty. The rules in Alaska fishing is pretty exacting though. The fish has to be between 30 and 35 inches, or over 55 inches. The limit this past year was 1 per season for non resident fisherman.
So you can see why my eyes perked up when you said Ling Cod.
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I made Skinnytaste’s “weeknight veggie burgers” on ww buns with provolone cheese. DH made a red cabbage and apple slaw and we roasted some Honeynut squash and drizzled with red chimichurri. Worked!
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We picked up our boy at the local PAWS late afternoon, where he had to stay for an overnight last night due to his eye issues, and the pound being absolutely swamped with admissions — e.g. 17 cats, 9 chihuahuas people just randomly dumped in the area (gawd I fuckin’ hate people). He’s happy to be home, as is his buddy Jake who seemed a little lost without him — although he def enjoyed the double food portions last night from the feeder!
Since we still had a bunch of Asian veg plus two MOAR of those skrompshiss snossidges in the fridge to use up, I made another stir-fry with TPSTOG&G plus 3 mystery peppers from a member of my cooking group, onion, yu choy, mung bean sprouts, the snossidge, about half a can of coconut milk also from the fridge, and TJ’s squiggly noodz I’d picked up recently inspired by @mariacarmen’s post.
The noodz are fun to eat & cook up quickly, but the sesame soy sauce that comes with them is terribly uninteresting. Even with TPSTO aromatics I added, it needed the fruity, citrusy, fish sauce-y oomph of my beloved kumquat sauce. The mystery peppers musta been Serranos, as they lost all their heat in the wok. Sinatra on top for that green freshness.
Leftovers, natch 
We also stocked up on gin (Bluecoat & Tanqueray 10), hoping for a celebratory martini tonight 
Or just a martini or 12…
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Grilled out salmon leftover from last night. A salmon pasta bake. White wine/parm cream sauce and peas. Topped with buttery seasoned Ritz cracker crumbs. A meal in itself. Yum.
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Looks rich and filling!
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It was!
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White chicken chili. I sauteed chopped chicken thigh (seasoned with s&p, cumin, coriander, dried Mexican oregano, chili powder), jalapeno, onion & garlic. Added poblano pepper, chicken broth and simmered then added pinto & black beans. Served with pepper jack and cilantro, warm flour tortillas, avocado and radishes.
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An ad-hoc fried rice with California bay shrimp, eggs, baby garden peas, and finely chopped coleslaw fixings: carrot, cabbage, scallion. Homemade chili crisp and sesame seeds for serving.
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Where do you get California bay shrimp?
Little meatballs, mushrooms, spinach, simmered in a tomato sauce with lots of garlic, over cascatelli.
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At the grocery (freezer section). I’m assuming these are California (and not Oregon), as that’s how the distributor is listed on the package. Maybe I’m wrong?
