'cept that’s already a hands-on kinda meal.
I’d prefer not to interrupt my utensil meal doing that. In fact, I’d prefer the corn off the cob for easier eating 
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Thanks! A good time was had by all. (There were no Pats fans in attendance.)
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Many thanks for the gift link. Going to make this tonight and want to use your addition of potatoes, too. Did you need to par-cook the potatoes? Or were they fine broiling from raw given you cut them bite sized?
Thanks again!
My pleasure.
I would definitely either par cook the potatoes ahead of time or start cooking them before you add the rest of the ingredients. Ours were a bit underdone.
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I have a bunch of cast (I collect) but no longer have any with grills - I found them too hard to clean.
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The burger looks delicious. And the flavor and crispness of LW fries just can’t be matched by any other frozen fry.
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Thank you! My PIC does a fine job with burgers, which is why I rarely ever order them out.
And I agree about the fries. @LindaWhit introduced me to them, and I’ve never looked back
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I have looked for the recipe by searching for the Peruvian Chicken Aji Verde. Can’t find it. Would some kind soul please post it for me or lead me to it. TIA
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Here you go.
PS: Gift link, of course
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I’m not sure what you’re referring to, but here’s the recipe I make:
SPICY GREEN SAUCE
2 cloves garlic
2 tablespoons vegetable oil or olive oil
3 scallions
1-2 tablespoons aji amarillo paste
1-2 tablespoons huacatay paste
1/2 cup mayonnaise
2-3 tablespoons chopped cilantro (optional)
1 Tbsp. Feta, cotija, or other crumbly Latin cheese (optional)
Salt and pepper to taste
Blend all ingredients in a mini chopper, food processor, or blender. Best if made 1-2 days ahead.
I also saved this recipe:
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That’s the one I use.
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Nothing like a minor cooking project when left to my own devices all day 
I made a minuscule amount of chicken stock from the wing tips we had in the freezer, and roughly the same amount of shrimp stock with shrimp shells also procured from the freezer stash, which I augmented with rough & inedible bits of lemongrass.
Both combined made a lovely base for tonight’s Thai red coconut curry with black tiger shrimp, snow peas, baby bok choy & orange peppers served over jasmine rice.
I fried up TPSTOGAG, the sliced tender parts of two lemongrass stalks, as well as 6 chopped bird’s eye peppers (bc it can never be too ssspicy for us) in avocado oil. Added a can of Maesri red curry paste to toast before adding the stock, coconut milk, makrut lime leaves, and extra lime juice & fish sauce to taste. Heaping hills of Sinatra on top.
I could eat this almost every week! Oh, wait…… 
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A VERY late dinner tonight.
… Because I left work a bit later than I wanted.
… Because I had to stop at MB on the way home for ingredients needed over the next couple of days.
… Because what I had planned for tonight takes longer than I remembered.
… Because I’m cooking tonight and tomorrow to feed my sister and BIL’s freezer as a belated Christmas gift.
But I’m starting a Five Day Weekend.
So I. Don’t. Care how late I eat.
Chicken Cacciatore on mini lasagna egg noodles (World Market) with buttered broccoli florets alongside.
There was wine. Oh YES there was wine.
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Congrats on the 5-day weekend!
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Fondue!
Cheese included gruyere, emmenthal, wine, apple juice, and cherry brandy.
Dippers included beef meatballs with zucchini and nutmeg, pickled onions and cukes, and granny smith apples.
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