They are my PIC’s favorite pasta.
Looks so good 
Sounds delicious!
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What a beautiful sight – the oven with the mountain in the background – and the pizza!!
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Last night’s dinner was a fish fillet in a white sauce with a sliced hbe and some rice on the side. I gad a tomato cucumber salad to start.
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An easy substitute dinner tonight, thanks to a pull from the freezer when the boneless half leg I had for my St. Patrick’s Day dinner was deemed spoiled after defrost. I had REALLY wanted a roast leg of lamb tonight. 
Mom’s Lemon Pot Roast taken from the freezer, defrosted and reheated, and sides were steamed potatoes and carrots.
Wine.
There will be the Lemon Posset I had made for dessert anyway.
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A local country band threw a lil afternoon shindig at my friend’s clubhouse (where I also host the potlucks for my local cooking group) — more pacifically, a Cajun party / musician hang & jam / crowd-sourced video shoot. The guitarist & his partner are the people who graciously and generously shares their hen’s eggs with me, and his partner teaches cooking classes in town.
She prepared jambalaya, gumbo, a vegan gumbo with chickpeas, and cornbread. Peeps were asked to take video/photos to be included for their next single release. How could we say no to that, despite the really odd hour of day to be eating?
We tried a little bit of everything & stuck around for some of the music, but my shoulder & other chronic pain issue started rearing their ugly heads (wait…. a shoulder with a head? 
), so we left after about an hour.
Dinner was an easy affair of MOAR delish sinangag made with week-old takeout rice we brought home from our Sichuan jour fixe and MOAR of that sawlty adobo I made a lil less sawlty with the addition of more coconut milk.
Tasty & filling. Still some pork & rice left from tonight’s batch, but the rest went in the freezer for future meals 
Looking forward to a much quieter week with less socializing / partying!
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We enjoyed another excellent dinner at Falcone, in Lincroft, NJ, including Veal Aleo; crispy skinned whole deboned branzino; eggplant Napoleon; octopus; calamari oreganata. It all went great with a couple of excellent cabernets.
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A freezer sweep tonight, as we’ve a lot of roasted and pureed squash to use up before this year’s fall harvest.
I made a soup with the aforementioned Illinois squash, onions, sage, ginger, apple juice, cream, salt, and pepper. Garnished with bacon crumbles and chopped fresh parsley. Served with a composed (not “composted” – stupid spell-checker!) salad of greens, candied pecans, and dried cranberries in vinaigrette.
Simple can be good.
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Awesome! What’s the weather like up there this weekend?
Wavy noodles, onion, garlic, koms, asparagus, red bell, bbq pork tenderloin, spicy gochujang Asian sauce. green onion. Charred shishitos and smashed cucumber.
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My version of pasta with mushrooms and taleggio. Added black kale. Was very good, I will add a little acid in leftovers. Did a white wine reduction but I guess not enough acid
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Tonight’s Dinner was Chicken, Cabbage & Vegetable Soup. Really tasty and filling!!
I think I’ll get another head of cabbage while they are still on sale ($.49/pound).
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I love those! How are preparing them?
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we had a steak at a local restaurant (East Bay - Juanita & Maude( that I usually love, and they marinated it in koji, and the texture was really off for us. To the point that we actually didn’t finish it. Did you find it affected the texture adversely, at all? Yours looks beautiful.
Fridge clean-out orecchiete with ground pork, fennel, broccoli, zucchini, onions, garlic, calabrian and Fresno chilies, chicken powder, tons and tons of parm, little oregano, red pepper flakes. and a couple of tbs. of Good Culture cottage cheese for creaminess. All the veggies were cooked down until soft and sweet.
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With koji marinating it is normally a sign that it was too long marinated. Koji breaks down the meat fibers and when done too long it starts to get mushy
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I didn’t notice a texture change but I have read that it can make meat more firm. This one didn’t seem firmer than usual but I did only marinate it overnight
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