Agreed! My thinking is that the fried crunch is the goal, so make the eggs in your favorite style, then toast some bread crumbs and use as garnish. I think frying the already cooked protein would make it tough. Add the fried goodness without cooking the poor egg to death and you got a winner. Judy Joo does that with her kimchi mac n cheese. Instead of baking the mornay she just tops the whole thing with pan fried bread crumbs. Far superior to baking a mornay if you ask me.
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Yeah, it looks like the antibiotics aren’t really doing the trick, so it might be something viral after all? He’ll go back in if this shit lingers till Monday 
And thank you! I know how much more serious stuff you’re dealing with these days! Holding you in my thoughts 
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Wow, thank you so much! You are very kind 
I very much enjoy writing, so it makes me happy that you enjoy reading it 
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Yeah, the whites were rubbery, the batter overwhelmed the egg, and it wasn’t very flavorful. Why fuck with the simple perfection of a deviled egg?
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Sending both of you a Happy Anniversary and healing thoughts to the PIC.
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I did a little food shopping in preparation for our various social engagements over the coming days & holiday meals.
I’m pretty much set, although I still have to get TPSTO dill to start my gravlax tomorrow.
Since we weren’t up for a big celebratory dinner tonight, I made a few of the last box of Talluto’s pillowy, creamy ricotta ravs with about 2/3 of a jar of Rao’s I had in the basement, to which I added a glug of Primitivo, a squeeze o’ tomato paste, a healthy shake of RPF for a touch of heat, and a bunch of fresh basil at the end.
Those ravs are really something, and I usually find ricotta terribly boring.
Arugula with lemon dressing & parm on the side. Simples 
A mafia glass of Blauer Zweigelt to drank with dinner, but that’s it for booze tonight.
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If I had to choose one dinner to have for the rest of my life, it would be chicken and salad. Looks good!
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A very happy anniversary to you both!
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Went with some XL shrimp for dinner tonight. Wanted to use some mandarin orange juice, so I peeled two large Satsuma mandarins and juiced them in a mini food processor, then straining it through a fine sieve.
I used the 1/2 cup in this recipe (omitting the chicken stock), and sautéed green beans and red bell pepper strips. Served it on leftover Orange-Clove Rice.
Wine as the side.
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Thanks 
It’s simple, healthy and tasty
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A loose interpretation of Zuni Café’s roast chicken and bread salad.
Pan-roasted chicken thighs. While the chicken rests, croutons (here cranberry-pecan leftover from Thanksgiving) are roasted in the schmaltz, then tossed with salad greens and a honey-cider-vinegar vinaigrette made with any remaining schmaltz.
We like to call this dish “Chicken Fat Salad”.
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That chicken looks perfect…nice crispy skin!
Thank you! Thank Epicurious! This has been a household favorite for eons.
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Chicken, onion, poblano enchilada, green sauce, pepper jack and sour cream. Rice and refried beans from the freezer. Cilantro. Avocado and radishes. There was a Margarita.
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Tonight I made mechado (Filipino beef stew with carrots, potato, onion, and red bell pepper) over brown-cauli rice. Nice variation.
Garden greens sauteed with garlic and ginger as the side.
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Thanks @biondanonima
