of course! i don’t get over there enough, but i’m going to make it a point to do so more often.
Those look delicious!
Thank you!!
I thought it would be hard to learn to make the grooves with just a fork, but it seems that is all I need to shape them. I have this one oddball fork that is just a bit wider than the rest and its perfect for this task.
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Got my covid vaccine today and made a vat of minestrone in anticipation of feeling poorly. We were actually supposed to be having Cuban pulled pork tonight but it wasn’t quite ready in the slow cooker by dinnertime. DH isn’t usually enthusiastic about this particular soup but he had three servings, so I guess it was good enough.
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Looks delicious! Hope the vax treats you lightly!
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A favorite: beef and celery stir fry with fermented black beans and TPSTOG over jasmine rice.
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When I went out for a lunchtime walk today it snowed! Really fine flakes that melted on impact but it snowed 
I suppose I should dig up my winter boots… And it was 2 degrees Celsius (35 Fahrenheit) when I got home from work. I think it’s safe to say winter is almost here. Dinner was stirfried broccoli, red pepper, cherry tomatoes, onion and kalamata olives served over spaghetti.
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thanks!
Thank you! Still thinking about your perfectly rare steak…
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Hope you don’t have too many after effects. I have to book mine.
I love a good minestrone. I’ve never made one. I have only ordered it.
My favourite minestrone was a green one, with spring vegetables and lots of basil, 15 years ago. I think it was served with a dollop of pesto or pistou on top.
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Marinated and pan-fried chicken breasts on homemade toasted ciabatta, with garden pesto and provolone cheese. Tomato basil soup, served with a drizzle of chili oil. It was dumping rain today all day, and soup-and-sandwiches hit the spot.
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Cleaned out the gutters from those gorgeous leaves I mentioned yesterday, and the not-at-all gorgeous slush of sediment, mud & rotten leaves. The joys of home ownership!
Great news, OTOH, from my sis back home: my nephew who had been dealing with serious depression and suicidal thoughts has apparently met his first crush ever — a fellow patient in the psychiatric unit who is 20 and training to be a nurse. Their first date was a French movie festival. I’m so happy for him, and hope things go well, given the circumstances!!!
WFD was a long due gathering of my chile heads. We had a total of 14 hongry eaters, including a few friends we’d not seen since before our summer vacay — our Scottish buddy who’d been taking care of his mum back home, another friend who’d spent the last 2 semesters in Boston, plus our friends who spend their fall & winter in NYC happen to be in town for the weekend. I ordered two each of (decent) cold Sichuan noodz
very good beef with long hot peppers
excellent cumin beef
vegetarian mapo tofu especially ordered for our vegan group member,
who then proceeded to snarf up a bunch of the eggplant casserole with minced pork*, as did our Scottish Jewish friend 
*and taking the leftovers home with him 
Don’t ask, don’t tell, I guess…
Of course, we also had to get the very good Chongqing chicken
the lovely, not too salty dry-fried green beans
and a fish dry pot, perhaps the least interesting dish of the evening
The owner gave us hot buns with condensed milk on the house for dessert. I didn’t try bc I was stuffed to the gills.
A joyful dinner with delectable eats & good conversation.
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A big slab of chicken breast, breaded and fried, chicken gravy, mash with sour cream, green onions and a butter puddle. Savoy cabbage, kale, radish slaw with creamy dill dressing. Were my eyes bigger than my stomach? Yes they were, but I was wet, cold and hangry. There was also a bloody Caesar with tequila.
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How /why do you get your chicken gravy so dark. Mine is always chicken/light colored. Dark roux?
Shrimp Étouffée from Chef Prudhomme’s Louisiana Kitchen - using (much) less butter and (a bit) more vegetables. First making the roux with oil and flour until dark brown, when it’s still hot but not any longer on the stove you add the vegetables (green bell peppers, celery, onion) and spice mix (black, white and cayenne pepper, basil and thyme) and let it cool down. Afterwards, you slowly add the mixture to the broth in another pot and cook it briefly. In another pan you briefly cook shrimps and scallions before adding the roux mix, more spice mix and some more broth. Served over rice
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I toast the left over bread crumbs and flour that I used to bread the chicken in the oil/butter I fried the chicken in and then add chicken broth. No milk or cream.
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Ive been at a trade show for three days…so ive been subsisting on happy hour nibbles.
One exception was a truly fabulous elk burger pre show with my colleagues.
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That looks amazing. So comforting.
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