Creole tetrazzini with chicken, andouille, and veg. Deets on the NYT Cooking thread here.
7 Likes
Drinks after teaching with my buddy who came in to guest lecture, which left me craving breakfast for dinner! The circumstances led to terrible plating and again only remembering to take a pic after the stuffing my face had already begun. 2 strips of bacon, 2 eggs fried in the remaining grease, extra sharp cheddar on the last nub of sourdough, toasted. Heaven.
6 Likes
Breaded Chicken with Mike’s Hot Honey, Cole Slaw, sweet and spicy pickles on a toasted brioche bun with mayo.
5 Likes
Peas. Give me all the peas. My family makes fun of me because I eat defrosted frozen peas with mayo. Best foods of course.
2 Likes
Tonight’s dinner was a repeat… Tuna Cakes (again), baked potato and green beans. I did have to cut up Sunshine’s potato for her, but this time – it didn’t seem to bother her.
Ehhh… Hot meal served. 
3 Likes
Korean Potato Salad (Gamja Saelleodeu) from “Koreatown” - normally more of a banchan but here as a main with some sausages. Russet potatoes are cooked and then mashed but with still larger chunks to have some texture. Mixed with a hint of sugar and cooled down. Mixed with diced carrots, apple, corn, cooked egg white, mayonnaise and yakult. Topped with crumbled egg yolk
2 Likes
I made something like dumpliolis with the leftover dover cod and diced mushrooms and green onions, in wonton wrappers, served with EVOO and Pecorino Romano. It was very good, but I’d like to figure out a less ugly dumpling shape.
ETA: I felt smug about coining “dumplioli”, but Google dashed my smugness.
1 Like
