WOW!! What a Pizza!!
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Thanks! It makes my life sound fancier than it is 
Also, it’s amazing how many people do their laundry on a Saturday night.
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Happy Anniversary to you and Mrs. P!
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Thank you!
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Cooking experiment this weekend, thanks to a tasty batch of kapusta we picked up from our go-to pierogi purveyor. Kapusta is sauerkraut braised with various add-ins, according to a given family’s tradition. My own grandmother’s version happened to be vegetarian, but this one uses bacon and pork ribs to delicious effect. My tastebuds told me that this kapusta could work as a topping for a flatbread, inspired by flammekueche I have eaten.
I need to tinker with this preparation more to get the moisture balance between the kapusta and the dough exactly right. So, still an idea in progress.
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Happy Anniversary!
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Thank you!
The kiddo and I made chicken pesto meatballs marinara today. He accidentally shook the red pepper flake with the lid off, and while I was able to scoop off a lot of it, the meatball mix was quite spicy. We added another pound of ground chicken and a brick of firm tofu (crumbled). Good save. Served over whole wheat capellini with asparagus vinaigrette and roasted cauliflower. Yummy.
Pesto idea lifted from ATK Kid’s cookbook.
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The usual romaine salad + protein for dinner, this time with roasted pork tenderloin, feta, cucumber tomato and onion.
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Didn’t do much of what I had planned for today. 
There’s always next weekend, said Scarlett.
But I did make a good dinner.
Blood oranges from Wegmans were zested (for later) and juiced (for now). Used about 1/3 cup blood orange juice and 1/4 cup regular orange juice in a marinade consisting of the OJ and the PSTOG (ginger…both fresh-grated and ground), s/p, lots of orange zest, and honey. Marinated a turkey tenderloin for about an hour, the jnto a roasting dish with some marinade spooned over top, roasted at 350° for about 35 minutes. The rest of the marinade was reduced and mounted with some butter at the end for a sauce.
Roasted baby potatoes with Herbs de Provence and roasted Brussels sprouts with Penzeys Justice seasoning blend.
A roasty dinner.
There was wine.
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Happy Anniversary to you and Mrs. P
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That steak looks absolutely perfect. Tell me more about the miso spinach, plz 
How much wine? What was marinated? Chicken? 
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Edited my OP to note it was a turkey tenderloin. Thx for the heads up.
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My quick and dirty (and to me, delicious) creamed spinach: sauté mushrooms or shiitakes, remove from pan. Sauté shallots or other allium of choice, remove. Nuke Green Giant chopped spinach 6 minutes and drain. Add to pan, add 1-2 oz cream cheese and 1-2 tsp miso (or to taste), stir like crazy, add mushrooms and shallots back in and keep stirring until well mixed and hot. Sometimes I add white pepper, sometimes I don’t. Two good servings.
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Thank you! I’ll try that next time we have spinach
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Sssspicy Ssssunday became Sssssnossssidge Sssssunday @casa lingua.
We stopped in the Central Market yesterday before leaving Lancaster to stock up on some provisions: a lovely hoagie with bread from Liscio’s in Philly for our trip home / half of our dinner (the other half being the shared order of wings), hickory bacon & 5-spice bacon, 2 “Easter lamb” sausages & 2 loukanika.
Dinner was the loukanika from the AF & two bulbs of fennel roasted in the oven at 400˚, just tossed with olive oil, s&p, and freshly grated parm. Served with a squeeze o’ lemon & a shprinkling of lemon zest. I think I prefer the fennel sliced & a lil crispier.
The lamb & pork loukanika were wonderfully flavorful — redolent of orange zest, allspice, and thyme.
Maroulosalata with TJ’s Greek feta that was gettin’ pretty long in the tooth was our other side.
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Thank you!
