Interesting. They look like salami to me — i.e. round, for one thing — but you know best. Most important thing is that you liked it 
Our show went really well 
I was particularly happy about the size of the crowd (last two shows there were not as well-populated), and their attentiveness and appreciation. It’s what we live for, anyway 
I was hoping to perform sans sling, but my shoulder got all bitchy before we got on stage, so I put it back on. 2-3 more weeks of this ish 
I enjoyed a couple of delightful Ports of London as my stage libation, and finished my dood’s martini when we were done. Then I had the grand idea to bum what amounted to a 1/3 of a cig from a server that made me terribly dizzy (WHEN WILL I EVER LEARN??? 
Went home where I dug into the absolutely minuscule and bland baked spätzle from the menu. The Dixie Crossroads hot sauce made them more palatable, and then I had a cup of my Tuscan soup bc the portion of the noodz was a damn joke.
Lunar New Year party tonight. No rest for the wicked 
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Most Greeks would not precook the shrimp! you did the right thing! like Casserole, and Giouvetsi, Saganaki is named after the vessel the dish is cooked in . It is supposed to be a one skillet (Saganaki) dish.
I never measure the shrimp or the tomatoes, or feta really, I use what I have.
I am almost beginning to wonder if the NYT wants you to use more pots and pans so you’ll have to buy more detergent from an advertiser. 
Looks great!
The traditional Saganaki pan has 2 handles. Most photos for Greek Canadian and Greek American blogs use an iron skillet.
I use a stainless skillet or a stainless electric skillet. Whatever works but use one skillet!
LOL
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This will likely be on our regular rotation as I do usually the main ingredients on hand but I am not averse to substituting here and there. The the most likely will be Raki, Sambuca, or Pastis since we always one or the other in the house.
It not only seemed to silly to get more than 1 pan dirty but I prefer my shrimp undercooked and thought sauteing and then putting in the oven would be overdoing it.
I used a cast iron pan that looks very much like the first cheese one only bigger. Is the flaming cheese dish called saganaki because it’s cooked in that style of pan?
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yep! Named after the pan.
There a few chicken Saganaki, meatball Saganaki and lamb Saganaki recipes online.
You can tell when the recipe was created by a non Greek if saganaki is used as a descriptor of the dish because of the presence is tomatoes and feta, or fried cheese, despite no use of a skillet.
Sometimes the dish is called Rhodes -style shrimp or Santorini -style shrimp instead of Shrimp Saganaki.
I have made a chicken, tomato and feta dish a few times, based on an Epicurious recipe from around 1998. it’s basically a chicken version of the shrimp, tomato and feta dish you made.
This is the recipe I used to make 20 years ago. Dated 2004 on the site, but I have the hard copy from around 1998.
This is a newer Molly Baz chicken, tomato,.and feta recipe that is a similar idea.
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Soup!
Chorizo/kale and red bean soup from the freezer, I added some spinach and rotisserie chicken that needed to be used up.
Great news from my endocrinologist, he’s very pleased with my progression ,all my numbers are looking great and he’s taking me off another medication, so that’s exciting
. I still need to get out for more walks, but between the horrible weather and a strained back/groin muscle, that wasn’t a viable option.Luckily spring is right around the corner!!
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Yay! Go you!
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Tonight I made cod cakes from the NYT, abbreviated, with @MunchkinRedux’d hack to skip poaching the cod. I also skipped the aromatics, because I was feeling uncharacteristically lazy, and just added some granulated onion, garlic, and celery salt in their place. Still turned out great. Served with homemade mashers and steamed broccoli dressed with roasted pistachio oil, chopped pistachios, and chopped capers. @LindaWhit your pistachio oil post got my wheels turning.
Oh, yeah! The kiddo and I made homemade ramen noodles in a quick broth of chicken broth, mirin, dashi granules, soy sauce, and a little rendered pork belly fat. Served with reheated pork belly, of course.
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Haircut.
Wegmans.
Scallops.
Crazy supermarket.
Prepping for blizzard.
I survived unscathed.
But tomorrow will be INSANE.
Pan-seared scallops with leftover saffron cream sauce gently reheated in the microwave, parsleyed orzo cooked in chicken stock, and steamed asparagus with frizzled shallots.
There was wine.
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I often get fixated on a flavor or ingredient. Pistachios in any form is my current obsession.
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I love the Sifton recipe, but I’ve been using this slightly simplified one lately. https://cooking.nytimes.com/recipes/1913-fish-cakes?unlocked_article_code=1.OFA.g2Hf.4K8kF6WaMPoQ&smid=share-url
I usually cook the fish at the same time as making another dinner and then stick it in the fridge until the next night when I make the cakes.
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Awk. I am so on-the-fence about a pasta maker. We don’t eat enough fresh pasta to possibly justify it space-wise (or time-wise spent cleaning it), but all the same, I’m wanty…
Your posts using same are inspirational.
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Well done you!! Getting off meds is wonderful.
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Burger
Pepper slaw
Edamame
Big-ass salad (radicchio, baby lettuce, home-canned beets, gorgonzola, tomatoes, celery, kidney beans)
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Thanks . I wasn’t on a ton of meds, compared to some people I know, but the fewer I have to take, the better. Still on the OZ, which is making a big difference.
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We enjoyed another outstanding dinner at Fiorentini, in Rutherford, NJ, including pork chop; celery root; agnolotti; mussels; fried polenta; raviolo. It all went great with an excellent cabernet and Malbec. The menu at the end gives more details.
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NYT’s Longevity Noodles with chicken, mushrooms, scallion, and ginger (gift link here). A household favorite. Served with sesame seeds and homemade chili crisp.
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Beef chorizo patty with aji verde, tortilla española and aioli, salad of mixed greens, red onion, cherry tomatoes, pickled carrots, green olives, oo & sherry vinegar dressing. There was a modicum of shiraz.
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I think you should pull the trigger. 
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