Tonight’s pre-movie dinner was a burger and fries and a Guiness. The burger was topped with cheese, bacon and shredded lettuce.
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Thazza fine lookin’ burger!
Needz moar cheeze!!! Looks delicious 
It was! If you ever come to Ottawa get thyself to Irene’s. Their burgers are really good and they have a nice selection of beers including ones with alcohol if you prefer.
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It was delicious! But just enough cheese for me.
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It was a debate between a panino or salad to use up the last of the lamb steak.
The panino won.
Leftover lamb steak was thinly sliced, layered on buttered sourdough with Havarti cheese, caramelized onions, and a spoon or two of Plum Ketchup, then grilled on the cast iron grill pan. T’was very good.
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Thursdays are my dude’s long day on campus, but at least I can take him in again now & pick him up at the end of the day 
I swung by Sam’s Club to pick up more sumo oranges, Cosmic Crisp apples, and a chicken that had just come out of the rotisserie. Took it apart when I got home, but not before locking the hellions out of the kitchen. The meat is mostly for my dude’s lunches, but some of it might find its way into a quesadilla or two mañana.
As for tonight, I hosted a special Sichuan jour fixe for our friends who are moving to NYC permanently. Apparently there is just no good Sichuan food to be had there 
Joking, of course. They just haven’t found a nice group of peeps yet to properly enjoy a large meal & not be limited to 2 dishes, so I suggested she join HO and find some happy eaters to go with.
Our group of 10 (2 vegans) chowed down on garlicky cukes,
fiery Chongqing chicken,
mapo tofu,
stir-fried hollow vegetable,
cumin lamb,
and garlic eggplant.
Food was delish, conversation lively.
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Spring has arrived in the PNW and with it our first garden asparagus pick of the season. Our perennial herbs also are starting to produce, so I harvested some tarragon, too.
Here Martha Rose Shulman’s roasted asparagus quiche with scallions, herbs, gruyere, parmesan, cream and extra egg yolks for added goodness. Crust is store bought, as are the salad greens.
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Dental work calls for soft and comforting food. Soup from freezer added to leftover sweet potatoes and green beans. Was delicious and warming.
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Sees colcannon, must make colcannon. Slightly unorthodox - ghee and sour cream and Brussels sprouts and white onion instead of the stuff colcannon more traditionally involves. With oven roasted squid and mushrooms.
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Panko breaded fried cod with dilly tartar sauce; roasted cheesy cauliflower, mini red bell and green onion; mixed greens salad, red onion, radishes, snap peas, cucumber, pesto dressing. Tartar sauce was mayo, sour cream, diced onion and dill pickle, capers and dill.
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Weird day today, so I had to do a “throw-together” dinner.
Ground Turkey Mac & Cheese with green beans.
Ehh – It was a hot meal.
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A wonderful cousin came over tonight seeking sourdough education, so I had several stages of bread set up to demonstrate, and made discard crackers too. Oh and a sourdough Babka that I had had sitting unshaped in the freezer for >gulp< almost a year, and had thrown in the fridge 2 days ago.
While we chatted bread things and played family DJ, we all rolled sushi and ate as we went. Everyone had a hand in it, even the younger kid, which is new!
Here are some of the rolls, we made salmon avocado (with and without crispy salmon skin, with and without spicy crunch) some himachi with and without spicy crunch, some with cukes. Some California rolls, some avocado rolls. All a great success!
The babka was good but not nearly as good as the original one I made when I froze this half. Could have been that it was old, or that I left it proofing too long in the fridge or that I didn’t leave it long enough to proof before baking. Forgot to take a picture but who doesn’t like a mess of chocolatey goodness?
I used this recipe, which I definitely would make again. Also my cousin is the best 
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Late meeting but still hungry! Escovitch fish (grouper).
Point and shoot!
Nose running! Love the grouper in this!
NYT version , filets instead of whole fish.
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Ravioli again, this time with minced shrimp, mushrooms and scallions, en brodo with a dusting of pecorino.
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That looks heavenly!
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Looks great. I think ravioli(ni) and tortellini en brodo is a highly underrated dish. It often looks…humble? but packs in massive flavor (and umami).
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