I grated the taleggio, it melted beautifully. The guy had just cut and wrapped the cheese so it wasn’t very soft. I didn’t measure anything so I can’t tell you how much cheese, vermouth or heavy cream I used. Just dumb luck maybe.
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Well here’s hoping I’m just as lucky when I make this. I got the dumb covered 
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Just add a little bit of sodium citrate (cheap on supermarket or online) to the cheese sauce and a sauce will hold any cheese
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FB Memories is a good way to have an “Oh yeah! That was good!” memory to prompt an upcoming meal.
This came through my FB Memories a couple of days ago, and while I had a tummy upset yesterday, I decided to go for it. (Also decided to take a PTO day, today which helped with prep time.)
Meatloaf was made with 3/4 lb each of ground beef and pork, 1 egg, 1 Tbsp of Worcestershire sauce, about 3/4 tsp of salt, 1/2 tsp freshly ground pepper, 3/4 tsp of garlic powder and 1 tsp of dried thyme, and about 1/2 -2/3 cup Panko crumbs.
Mushed it all together, flopped it into a loaf pan sprayed with cooking spray, spread some homemade Plum Ketchup on top, and baked at 350° for about 1 hour, 15 minutes, brushing more Plum Ketchup on top at 45 minutes.
Meanwhile, the ONLY acceptable sides are creamy mashed potatoes and a blend of peas, carrots, and corn, which were left over from last night’s simple meal of the mixed veg and rice pilaf.
Added a bit more plum ketchup on top of the meatloaf slice, and dinner was served.
There was wine.
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I had leftover very tasty chicken noodle soup from the other day (noodles stored separately) which I took in an Asian direction tonight with sautéed shiitakes, baby bok choy and miso. Extremely tasty but the carrots added an odd sweet note.
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We invited friends over for Friday-night dinner:
Sauvignon Blanc
Russet chips + spinach dip w/crudite and hummus
Kalamata olives
Spicy pickled okra
Voodoo pretzels
Rosemary Marcona almonds
Bordeaux red
Grilled Porchetta-seasoned Frenched pork chops
Green bean and potato vinaigrette w/capers, shallot, parsley, and anchovy
Grilled asparagus w/chopped pistachio and pistachio oil
Focaccia
Alternatives for the kids:
Mac and cheese
Chicken nuggets
Sachertorte mit Schlag
Decaf lattes
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Peri peri chicken grilled on the Big Green Egg (I like Nando’s Medium for the baste). Served with coleslaw and convection oven potato wedges.
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Looks succulent! 
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We enjoyed another sensational dinner at Lula in Ridgewood, NJ, including roasted Maitake mushroom; clam jam; grilled Australian King prawns; strip loin steak; fantastic yellow fin tuna belly crudo; the best homemade focaccia; We took home the always excellent lemon meringue pie for dessert. It all went great with an excellent cabernet and Malbec. The menu gives more details.
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What a spread!!! 
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That looks and sounds delicious, did you use a recipe?
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Back for another Lenten fish fry at the church. Sorry about my little corner of plastic on my fries!
Tonight I tried the crab cakes. 0/10, will not eat again.
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Chicken Legs with BBQ sauce, Knorr Rice and green beans.
Sunshine had no problems eating the chicken legs with one hand. 
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There was a little filling left from yesterday’s dumplings, so I added minced shrimp and sausage and made more dumplings. New format! Ready to boil:
Plated, with my usual EVOO and cheese. Two of the five fell apart in the boil , sadly. I added the pieces to the plate after I took the photo.
These gyoza wrappers are made of rice flour, I think. I didn’t save the label. The texture reminds me of cheung fun. Say…
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Spicy chicken wings, baked potato with butter and sour cream, and crisp tender broccoli with butter. Should be the last meal at the Inn. Home again, home again, jiggity jig.
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Stir-Fried Noodles with Chicken from a Bon Appetit magazine - simple stir-fry with chicken thighs, fresh ramen noodles, green cabbage, carrots, scallions, onions, celery, garlic, fresno chili, ginger, soy sauce, rice vinegar, shaoxing wine, toasted sesame oil and toasted sesame seeds
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Enjoyed a few well executed and delectable dishes from the trusted kitchen of Richmond Hill’s New Choice Restaurant!
- Stir fried Jumbo Razor clams with XO sauce on a bed of seasoned rice vermicelli
- My perennial favorite wok-hay dish - Stir fried sliced beef with Chinese Kale - Gai Lan. Reminded me of the excellent version by the now defunct ’ Judy’s Kitchen '!
- Steamed whole live Sea Bass with julienne scallions, ginger premium top soy-sauce, sizzling oil.
Nicely prepared, unassuming, tasty Cantonese wok-hay stir fried food at very reasonable pricing!
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What were the other two dishes in the bowls?
