Tonight’s dinner was a cauliflower salad.
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That is making me wish I had some cauliflower. It looks wonderful.
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We have a killer sledding hill in town, and every year I look forward to … injuring myself going down at breakneck speed.
Last winter we had maybe two snow days, and each time I missed my opportunity 
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Neato. Bet our Asian market has those for much cheaper. They might be great for hot pot due to their short cooking time 
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Really basic Friday night snacky dinner because tomorrow is moving day - from my summer/fall abode to my winter/spring abode. Delicious smoked mackerel pate from my wonderful fishmonger.
Also a hilarious exchange on Slack with my much-younger team members, whose young kids are all KPop Demon Hunters fans. Their claim that the songs are bangers was borne out by the songs they had me listen to. So much better than what I grew up with!
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I took advantage of the increasingly crummy weather today & did some driving, as it’s another home game.
Dinner was a very low-key affair of leftover spicy Korean fried chicken
and a salad bar for each of us to put together our Own. Personal. Salad. 
Bibb, sunny crisp & radicchio, celery, tomatoes, avocado, radishes. Choice of Cindy’s Kitchen blue cheese or buttermilk ranch, since I stocked up on them bigly at the Philly Sprouts market. My boo got the boo cheez, I got the ranch.
Huge surprise there 
Friends are coming over in two shakes to watch Guillermo del Toro’s Frankenstein on the big screen. Popcorn, natch! Martinis… mabez
Have a great weekend, y’all!
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I thought Frankenstein was exceptional. I hope you enjoy it at least as much as P2 and I did.
Leftovers. Pork tenderloin with maple syrup, brown sugar, mustard, bourbon sauce (I should have reduced the sauce, it was too thin), corn and black beans. All from the freezer. Green and red little gem, green onion, cauliflower, carrot, red baby bell, celery salad, ranch dressing with a small chunk of grated cambozola I accidentally let dry out.
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Italian meatballs with beef, pork, bread crumbs, buttermilk, egg, parmesan, basil, zucchini, parsley, oregano, red pepper flakes, garlic, salt, and pepper. Spaghetti in a garlicky roasted tomato sauce. More parm for passing, and creamed spinach on the side.
Tomatoes, basil, spinach, zuccs, and onions from our garden surplus.
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Heavenly
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The BF followed instructions i’d sent him for silken tofu with stuff on top but nuked the tofu a little too long (i wanted it warm instead of cold tonight) - it held its shape well enough, but emitted quite a bit of liquid, which pooled around the tofu and kind of diluted the sauce (soy, minced garlic, sesame oil, chili crisp, and sesame seeds.) But fortunately, for some reason the sauce was really salty, so watering it down a bit helped. Also, i added a splash of rice vinegar. With sticky rice on the side, delicious and satisfying.
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Thank you! We’ll be eating it for days…
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Last night I went out to Dali with a couple of friends. It had been WAY too long since we were last there.
Only took 2 pictures because I forgot each time until after we had dug in, but we enjoyed it all!
Lots of sangria, and we shared Garlic Shrimp, Roast Duck with Berry Sauce, Baked Goat Cheese with Fresh Tomato Sauce and Croutons, Ham & Cheese Croquettes with Tomato Jam, and 2 of the Grilled Baby Lamb Chops with Peach Sauce (because they only come 2 to a dish). The croquettes are going to be a new favorite of mine.
Dessert was Churros and Cuarenta y Tres.
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I did not like it at all
It’s actually quite easy. I watched a couple Youtube videos and that was all I needed.
I do have a “ricer” for processing the cooked potatoes, which is a big help.
For me, I scrub and microwave the potatoes (usually 4-5 potatoes). While they are still hot(ish), I peel the skin off, put them through the ricer on a big cutting board, add a beaten egg, a cup of flour and dash of salt. Mix it all together, adding flour if necessary, then cover the dough (with plastic wrap) and let it rest about 30-45 minutes. I cut dough log into quarters, dust the cutting board with flour, and roll out a 1/2"- 3/4" snake shape (like when we played with play-doh as a kid), cut that into 3/4" to 1" pieces, dust the pieces slightly with flour, lay the flour side on my fork, press in slightly, then roll it over. When done, I boil them in water until they float and add about 30 seconds to a minute. I use a spider to transfer them to a medium hot skillet with butter and olive oil and brown them slightly (be gentle when turning).
It isn’t all that time consuming, the whole process is about 45 minutes to an hour – but I do freeze the ones I don’t boil for a later meal.
Maybe its me, but I find it FUN!! (Maybe its the rolling it out like play-doh aspect 
)
Edited to add: This is only my 3rd or 4th time making gnocchi… You should give it a try!!
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I dont have a ricer. Would mashing them by hand produce an ok result?
It tends to make more dense gnocchi when you mash vs ricer - still tasty but a bit “heavier”
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Unexpected dinner on a very short notice with some “limitations” on location - after looking on our ever growing list of need-to-try restaurants on the map decided on Fifty Vara https://www.fiftyvarasf.com/ in the Outer Sunset. Relatively new restaurant which also makes a few own beers (more restaurants should offer 1/2 pints to be able to try more). Well prepared food and relaxed dinner at the bar - definitely worth coming back
Autumn greens, persimmons, pomegranate, pumpkin seeds, sherry vinaigrette, Pt. Reyes Blue cheese
Dune Shadow Black Lager
Grilled Duroc pork chop, braised cider cabbage, crispy sunchokes, whole grain mustard sauce
Outer Haze Hazy
Ginger Cake, creme anglaise, caramel sauce
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Last night was a pretty standard pizza (quick-ish crust, only about 3 hours), small tomato slices, pepperoni, artichoke hearts, 10-year past date canned black olives (*), and caramelized onions. Bits of anchovy dotted here and there. Cheese was a mix of mozz and Monterey Jack that I shredded about 60-40 (this is my favorite cheese mix) with some torn bits of fresh mozz, too.
No mushrooms because I spaced out in the grocery and forgot them. Sadness. Anyway, cooked at about 580F.
This (below) was Thursday night’s dinner and I just remembered to take a photo now because it’s lunch leftovers today. It’s what Serious Eats calls “Vietnamese-style baked chicken thighs”; the marinade uses equal amounts of soy and fish sauces, and dark sugar, then the usuals (lime juice, ginger, chili paste, etc).
I really liked it, but my wife was just “meh”. I served it with pineapple rice (which made her happier than the chicken, but then she’s always been a white meat person except for stir fries) and steamed buttered broc. Too bad she doesn’t like the thighs that well, but that means more for me (I made 8 of them).
(*) Do we have a thread like “what’s the longest past a use-by date food you’ve eaten”? I got a bunch of past use-by stuff from way back in my MIL’s pantry and there were 2 cans of Lindsay XL pitted black olives dated use-by January 2015.
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