Summer Sausage & Vegetable Fried Rice.
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“Country rib” pieces browned then simmered for four hours, veggies (mushroom, spinach, English peas, cherry tomatoes) added towards the end. With those fried polenta chunks.
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We enjoyed another sensational dinner at That Supper Club pop up dinner including 40 day dry aged filet mignon; spinach and shiitake mushroom salad; arctic char crudo; black truffle and mushroom arancini; grilled shrimp; bone marrow deviled egg; lobster cappelletti; rigatoni and meatballs; oysters; chocolate mousse over butter rum pound cake. It all went great with a couple of excellent cabernets. The menu at the end gives more details.
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Quick dinner at Curry Hyuga https://curryhyuga.com in Burlington. Very nice flavors, tender, juicy pork with great crust. The yuzu lemonade wasn’t bad but was hoping for a bit more yuzu flavor
Signature Katsu Curry (caramelized onion based), hand breaded pork loin, rice, shredded cabbage, creamy potato salad , fukujin pickles
Yuzu Lemonade
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I love reading your “what’s for dinner” posts written this way.
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BeefeaterRocks - Thank you!
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Thank you! They’re fun to write, too.
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That katsu curry looks excellent 
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We tried a new Persian place in town with a few of my gal pals last night.
The owner was very excited to see us & welcomed us personally — it’s a small town & I’m very active in a local food(ie) group… although she initially mistook my fellow singer friend for me 
We shared two orders of the appetizer sampler: two delicious eggplant dishes — kashk-e bademjan, a creamy dip with grilled eggplant, kashk (whey), caramelized onion, garlic, mint and walnuts, topped with fried mint and crispy onions,
as well as mirza ghasemi, a smoky grilled eggplant dip with tomatoes, garlic, and turmeric.
The menu description for this also included a fried egg, but that was not part of our dip last night (?). The third app was garlicky spinach borani, a yogurt dip with fresh spinach. All very good.
The owner suggested we share the family dinner, but two of our dining companions eat neither veal nor lamb (aww, no dead baby animals for them 
), so we just each ordered our own mains. Most of us got a kabob platter, except for my friend who always has to be extra 
She got the zereshk polo, chicken braised in a savory tomato & saffron broth over saffron rice with barberries. Also very nice.
My boo and I shared the special kabob plate with a veal skewer, koobideh, and a chicken skewer. The koobideh was excellent, the chicken (breast meat) surprisingly juicy and flavorful. The veal could’ve been a tad less done for us — we prefer MR over M, but it was tasty nonetheless.
I would’ve preferred a spicy pepper over … a bell pepper slice.
The kabobs came with a heaping helping of saffron rice, with the saffron being very subtle to almost not detectable. Yeah, I know it’s an expensive spice, but maybe just serve regular rice, pilaf, or — even better — tahdig!!! Hoping that will be added to their menu soon.
We also ordered the shirazi salad (cukes, tomatoes, onion) with parsley and mint, which was nice and refreshing, plus the owner’s special creation — a cucumber dill salad with sweet corn in a creamy lemon mustard dressing.
The owner’s husband is the chef, and he came out to introduce himself to our group as well. I told them the only thing I can say in Farsi, “khafe sho,” which I was taught by my Kurdish bestie in HS, and which cracked them up to no end. It is a not very polite way to tell someone to “shut up.” In fact, it literally means “be choked.” 
Lastly, we had to try the various desserts: saffron ice cream (bomb),
sholeh sard, i.e. saffron rice pudding (not my cuppa, but I don’t care for rice pudding),
a very good chocolate cake & an even better Italian cream cake.
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I bought some barberries online specifically to make a dish like this! Perhaps this weekend.
Did you not see anything pistachio-ey on the menu? The saffron ice cream looks amazing!
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There was NO PISTACHIO-ey stuff on the menu! Blasphemy!!! Maybe it’s not a Persian thing? 
The saffron ice cream was very good. Made up for the bland “saffron” rice
I’m pretty sure pistachios are a staple in Persian cuisine. It would have made a nice addition to the saffron rice, IMO.
Indeed! But pistachios make almost everything better, as the more enlightened folks among us know
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Quick goggle search shows many recipes for Persian saffron rice with pistachios, now I may need to add that to what is getting cooked this weekend : )
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Add more saffron than they did, too!
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Your pictures look fine to me too. I love pork and I love orzo. Any chance you’d share your recipe for the stew?
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Love these letters and looking forward to more. Thanks!
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