Mid-holiday and deep into rich foods. Tonight’s WFD was a sausage roll with pork sausage, caramelized onions, fresh sage, and a hint of cayenne pepper (I made a practice attempt earlier this year). Served with salad greens in vinaigrette, garnished with dried mangoes and candied pecans. Heinz beans (blue can) optional.
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Tonight’s dinner was an experiment to stretch a pound of ground beef. It made six large Enchiladas. Inside each enchilada was Rice, Hamburger and some sauteed onions. These were GREAT!!
I’ll definitely make these again!!
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Fish and chips. The batter was 2/3 flour, 1/3 potato flour, with baking powder and carbonated water, and the cod crisped right up. With a Kewpie/Meyer lemon aioli.
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I’m so happy you made this! I’m having company for dinner on Sunday and was thinking of making this stew. Would you mind sharing (or pointing me in the direction of) @MunchkinRedux 's tweaks? Did you use cream or coconut milk as suggested in the recipe?
Did you serve anything else with it? Thanks
I’m not @ChristinaM, but here’s the original post (with tweaks):
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I used half and half, and more than called for, and upped the flour (Wondra) accordingly. I chunked the chicken like Munchkin and seasoned it with bouquet garni before browning. Deglazed with a good amount of Amontillado sherry. And used fresh herbs.
It reminds me of chicken pot pie stew.
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In a memorable scene, the character Maggie Rice (Meg Ryan) describes the taste of a pear to Seth (Nicolas Cage), an angel who has never experienced human senses:
“Sweet, juicy, soft on your tongue, grainy like a sugary sand that dissolves in your mouth”.
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I love how many artichokes you eat!
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I think I may have shared this story before, but it’s probably been long enough to share again. My boss at my first Big Boy Job was originally from the Midwest, and relocated to California for his first Big Boy Job. Early in that job, he was invited by colleagues to go out for lunch, and he spied artichokes as a side on the menu. He’d heard about artichokes but had never even SEEN one, but he thought, “Hey, I’m a sophisticated Californian now, I can eat an artichoke.” It turns out he was the only one to order one, and when it came, he had no idea how he was supposed to eat it!
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I think you have. Did he try to eat the leaves? 
I don’t remember. Al passed away a number of years ago, so the answer is lost to the ages.
Thank you both so much! I think I may brown chicken breasts and then pull them when done as I think some of my guests are not fans of thighs. I’m sure I’ll end up using a combo of your tweaks, and likely some of my own. I can’t wait to try this.
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The kiddo and I made silken tofu [and soy strips/mock chicken] with black bean mushroom sauce. Used up a pint each of oyster and crimini mushrooms leftover from Christmas. The kiddo did a lot of the prep! And even ate some. Served over brown rice with stir-fried ginger broccolini.
The method in the recipe didn’t make sense to me, so I just stir-fried in my usual order and reduced the sugar.
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Kudos! I’m sure it helps to be more receptive if you have some skin in the game…
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We’re still kinda lacking any major cravings & have small appetites, and I just couldn’t figure out what to make. Meh.
And so, snacky meal to the rescue: assorted cheeses, a few slices of smoked duck breast with my friend’s chutney, a coupla slices of smoked salmon and mustard sauce, roasted black tiger shrimp with a fiery cocktail sauce, and toasted ciabatta. We actually had a craving for something fresh & green, so I also made a small green salad with cukes & tomatoes and buttermilk ranch dressing.
My plate 
First glass of wine in a week, longer for my PIC.
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