Ugh. 'tis the season, unfortunately. May your throat be smooth & ungunked very soon, and that cough GTFO 
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That looks good; is it similar to congee?
It is similar to congee, recipe link is in the recent Filipino food thread
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Grabbed a pepperoni pie from my local joint, added some roasted peppers, chorizo and Parm/Regg.
Leftovers for tomorrow.
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A lot of times, Mrs. P finds an appetizer or entree that we enjoy at a restaurant, and decides to make it at home. A lot of times it tastes even better when she makes it 
Some examples are an excellent fried shrimp cocktail appetizer, and a stuffed acorn squash (with shrimp and butternut squash puree) entree.
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After last week’s decadence I felt like something remotely healthier tonight. I’d already set my mind on salmon, and Aldi had a nice piece of Coho for 30% off — serendipitous!
I brushed it with avocado oil and Cajun seasoning before throwing it in the AF. Roasted broccoli tossed with a compound butter made with Meyer lemon zest & juice, chopped capers, crushed garlic & parsley, and a BAS of Aldi’s gem lettuce, flavor bomb tomatoes, and avocado with a creamy herb mustard dressing.
No, the broc and the fish didn’t have a fight. They’re just respecting each others’ boundaries 
We feel very virtuous and sated.
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Snow day here! While my PIC and kids shoveled the heavy snow, I cleared out ham hocks and stock from the freezer and some rancho gordo yellow split peas in the pantry from years ago and made a lovely soup. (I was able to grab some thyme out from under the snow.) We baked up a sourdough we prepped yesterday to go with. Plenty of leftovers, success!
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Oooh! That bread looks fabulous!
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That all looks fantastic. You should post here more often!
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I downloaded a new browser (weblibre) and now it seems I can post photos easily, so I probably will post more! I love reading all of your posts though, I get so much inspiration! The bread was like 1/3 AP, 1/3 bread flour and then a mix of semolina, millet and whole wheat
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Very cool that your thyme plant survived the winter weather!
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After lulling us with some balmy days in the 80s, winter has kicked the door open and stormed back in, shaking her icy fist and roaring, AND ANOTHER THING!
There’s a chance of frost in central Florida, and a promise of it across the Panhandle and northern counties. The wind is finally relenting from the 20-30 mph of this morning.
A quick trip for cat food made me just want something warm and comforting, so it was a chicken pot pie for me. Im pretty sure you all know what those look like lol. And it was really good.
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Peri peri chicken and rice. Chicken thigh was marinated in peri peri yogurt sauce and roasted. Basmati rice was sauteed with onion, garlic, red baby bell, added chicken broth, rpfs and just before ready added snap peas. Slaw of cabbages, kale, carrot, golden raisins, peanuts, creamy curry dressing.
About the peri peri sauce. I had bought it before and knew how spicy it was, too spicy for me. It lingered in the fridge for years along with the vindaloo sauce and habanero mustard until I finally threw them away. This bottle was Nando’s peri-wing sauce. It had a picture of a pepper on the label that was only half red. I thought “I can handle that”. Nope, too spicy, thus the yogurt. As it turned out the chicken could have used more heat and the rice was spicier than the chicken due to the rpfs. I should have made the peri-naise sauce for the chicken, maybe next time? Inspiration was provided by
eta: It was all very good.
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Peanut butter and banana sandwich. Need to go grocery shopping but not sure where I’ll be after tomorrow.
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Tonight’s dinner was a suggestion from a poster, possibly @biondanonima
Chopped hard boiled eggs over a bread round in béchamel sauce. I added chopped brats and chopped broccoli.
Tasty and filling!!
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Bavette steak-frites…
…except the frites were fried polenta strips. I’m really liking them. The middle stays creamy as the crust forms. With haricots.
I’ve been wet aging the bavette for about ten days now. This one was just about right, tender at 135F, a little higher than I’ve done in the past. The rest is ready for the freezer.
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I am amazed, especially as the rosemary has not survived and they are right next to each other, I keep them next to the building and on top of a metal cellar door that I assume conducts some heat from the basement
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