Gambas al Ajillo; tortilla Española with aioli; little gem, red onion, tomatoes, pickled carrots and Spanish queens salad with oo & sherry vinegar dressing. Sangria. Dessert is vanilla ice cream with a shot of Cuarenta y tres and pistachios.
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My PIC joined me and two of my gal pals for dinner, as that luscious double stack cheeborger had been whispering our name since last Friday. This decadent burger is best shared between two peeps — especially if one of them has plans to hit the cocktail bar with the ladies after & doesn’t care for grease bomb aftershocks.
Yeah, guess I’m that age now. What a delicate flower I’ve become 
We also shared an OK BLT (bacon was clearly pre-cooked) before my darling headed home,
and the chicas and I hung out for a couple of drinks. More socializing coming up this entire weekend, so I gotta save my energy 
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Spaghetti carbonara. I used De Cecco’s “squared” spaghetti, and it worked very well, nice and chewy.
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Looks great!
Costco had some Snake River corned beef on sale. I prepared it by boiling with the included spice mix for about 3-4 hours, and made a corned beef sandwich with Swiss cheese, brown mustard, and rye bread made in the bread machine. I also had an arugula salad and some frozen fries cooked in the air fryer.
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Red Curry Noodles with Shrimp, Summer Squash, and Bell Pepper from an ATK recipe - green bell peppers and yellow summer squash are pan seared and put aside. You make a sauce with red curry paste, brown sugar, fish sauce, coconut milk and chicken broth and briefly simmer the shrimps in it before fishing out the shrimps and adding to the vegetables. Afterward, mixing the rice noodles with the curry sauce for 1-2 minutes before adding vegetables and shrimps. Finishing with peanuts, cilantro and lime juice
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Soba fra diavolo. Has it ever been tried? Maybe not! Now it has. It was fine, but soba is a little too soft vs actual spaghetti.
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My ode to lentil soup. I’m trying to use the last of the vegetables I wintered over, so this one is packed with rainbow carrots, the last fading leek, and a small onion to supplement said leek. Satisfying bowl.
ETA: I like my lentil soup with a drizzle of olive oil, a sprinkle of flaky salt, and a squeeze of lemon at the table.
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Are those Soba (Buckwheat)or Sōmen(Wheat) Noodles?
Yeah it does!
I never have seen it before. Did you like them?
Looks like it is billed for those who don’t want “typical buckwheat taste”.
Also with addition of Konyaku (Elephant Yam Flour) it is said to be “high fiber” and lower Calorie.
Sounds like it is mostly eaten in cold Preparations.
I like it fine, and I’ve had it both in soup and cold. I do like “typical buckwheat taste,” but I’m working my way through all the noodles here:
and this one was next!
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Roasted BLSL chicken breast, sauteed carrots and romaine, roasted peppers, garlic confit and it oil.
The usual dusting of Parm/Regg.
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Another crappy workday.
But I got through it, solving multiple issues that took up my entire day.
But still… I’m kind of tired of this.
:::Sigh:::
Took a b/s chickie boobie out to defrost last night, and tonight made a chicken, broccoli and mini-penne dish with a sauce of Presidenté garlic-herb spreadable cheese, the last of some whipped cream cheese, heavy cream, half-and-half, pasta water, roasted garlic paste, grated Parm-Reg, Penzeys dried Italian herbs with extra dried savory, marjoram, and basil. I just opened the fridge and cabinets and went at it.
Grated Parm-Reg on top. Not healthy, but I needed comfort food.
And ohhhhh, you KNOW there was wine! And there will be chocolate for afters.
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Tsukune-style chicken, scallion, and zucchini meatballs with tare sauce. Japanese 7-spice for garnish. Steamed rice. Cucumber salad.
I used an amalgamation of a Serious Eats recipe and a New York Times recipe for the main dish, being sure to baste the meatballs under the broiler at the last. Zucchini from our garden surplus (from frozen).
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Do you blanche your zucchini before freezing it?
Nope. Grate raw and wring thoroughly, and then freeze. Despite all the wringing beforehand, upon thawing it still requires another good wring. I freeze wrung zucchini shreds in 1-cup portions, and after freezing and re-wringing post-thaw, I might have 1/4 c. left (or less!). Not so good for baking (IMO), but great for spiking meatballs, meatloaf, etc.
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It looks a lot better than my thawed zucchini ever does!
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