POPEYE’s CHICKEN WING
Not the FF chain. The Sailorman’s Mus-cles.
Glutinous Rice stuffed Wings
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Oh yuuummm!
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Tonight we made chicken thighs au poivre, garlic broccolini, cauli-jasmine rice, and a green citrusy salad/slaw with preserved lemon-miso vinaigrette. I lightened up the chicken sauce and added sherry and more shallot.
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Tonight’s dinner was a soba noodle salad. The recipe calls for using chilled soba noodles so I boiled and chilled the noodles over the weekend. At serving time I made a dressing of evoo, mirin, ginger and wasabi powder then tossed it with the noodles. I added daikon radish, nori and Bonito flakes.
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Holy moly those look good!!
Since yesterday was such a GD production, we decided on an easy dinner for tonight: MOAR bacon cheeborgerz & fries with the two remaining TJ‘s patties, ultra sharp American, yada yada yada (tha worx) on Wegmans sesame Kaiser rolls. #SSDD
‘twas good, and those rolls stood up well to the 5oz patties 
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Italian-inspired vegetable soup with beans. Homemade focaccia.
Onions, kale, red beans, oil-roasted cherry tomatoes, and roasted tomato puree - all from our garden surplus.
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Wavy noodles in a dashi broth. Onion, carrot, garlic, ginger, bok choy, a splash of fish sauce and tamari, the last of the duck that had spent the night in a gochujang/miso sauce, sbe and green onion. Snap pea, radish, cilantro salad, chili crisp viniagrette.
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Not the prettiest dish, but tasty! The BF and I made Woks of Life’s mapo tofu with ground beef tonight (I’ve only made it with pork before, but that’s what we had defrosted). I used less dried chilies than called for because the BF doesn’t love it quite as hot, and i was using dried habaneros (plus the fresh Thai chilies) but we both could have used more heat. We added more scallions at the table. Our silken tofu really fell apart, but still, good! Leftovers for tomorrow’s dinner.
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My dear friends,
After yesterday’s gale, this morning broke brilliantly sunny and clear, but with the sparkle of frost on the grounds and a thin layer of ice on the surface of rhe fire bucket, that I must keep next to my hearth to douse the flames should any spark escape. This frontier is quite dry this time of year, and even the smallest spark could create a disaster for our camp, and the local constabulary has been kind enough to lift the restrictions on the fires so that we can enjoy our suppers.
I was quite happy to have spent the nights bundled in woolen quilts and blankets filled with the warming down of geese.
It was warmer today, although standing in the shadows brought the icy grip of the north wind, but standing in the sunshine made it wonderfully warm.
Now that the winds were behaving themselves, I was able to enlist the help of friends to raise my dining fly and enjoy the elements while somewhat protected from the wrath.
Supper tonight was a Turkey and barley stew that I had prepared before.I left my home and carefully protected in a box of ice until such time arose that I could heat it up properly.
Without orders from above as to the movement of the camp, it was quite nice to enjoy an evening of music played and sang by friends.
As always your faithful companion,
Sunshine
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Did you get any of that cold weather from the north?
Leftover black cod from a couple of days ago, over a pilaf of brown rice and some beans and grains from a mix I found at the Japanese products store.
The mix. I see red and green lentils, barley, and a few darker things.
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Turkish Lentil Salad with Sweet Peppers and Herbs from a Milk Street recipe - du puy lentils are cooked and mixed while still hot with a mixture of olive oil, pomegranate molasses, lemon juice, Aleppo peppers, sumac and cumin. Once it cools down to rt, the lentils are mixed with red onions, jalapeno, roasted red peppers and plenty of mint and dill. Served with some wiener wuerstchen
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Ddae-yeom!
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You are reminding me that I have Phoenix Claws and Jade Trees and have barely cooked from it, and certainly not in some time. I need to revisit it. Any other favorite recipes from there?
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These have become my favorite recent WFD posts. 
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That was the first recipe from the book but based on the great flavors of this dish it won’t be the last
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