One, the complimentary soup of the day. The other, braised mustard green with minced pork, shredded pickled/salted turnips in ‘ Shan-tong’ chicken broth.
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It’s also eery / funny when you make dinner plans in your head, and then a memory of the exact same meal pops up from years before, same date. That’s when the Twilight Zone intro starts playing in my head 
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Yay!!
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I am helping organize a benefit for the local domestic violence shelter in early April, and in order to get a venue for free on campus, we had to involve a student group. It’s been an… interesting experience so far…
We had to cancel a zoom planning meeting on Thursday bc the student host never showed up. Yesterday, after having dragged their feet endlessly, the sorority that was responsible to create the benefit flyer delivered a design that was missing the date, time, location, and program for the event, as well as some other “minor” information — like where to buy tickets 
Good to know these are our future leaders. /s
The director of the shelter was able to clean the flyer up within minutes, so now the adults involved can finally start advertising while the poor little things relax on the beach this week 
WFD was an absolutely decadent, scrumptious double cheeborger w/fries I split with my dude before hitting the stage. It was fantastic. Best GD burger in town, or at least it was yesterday. The crappy pic does not do it justice.
I chose gin & soda over the water to warsh that tasty burger down, despite its enticing come hither sign:
I had ZERO expectations for our gig, given that half the town has left, but we had a good crowd that only picked up for our second set — mostly grad students & townies. Some of the kids even got up and danced to our final tunes — a rare occurrence, since we’re decidedly not a party/dance band — and that really made my night! We even sold a CD to one of the 20somethings! 
A really fun evening with a delicious burger I’d kill to have RN for breakfast.
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Not exactly. Loosely inspired by this NYT recipe. I boiled peeled yellow potato wedges in salted water and blanched halved green beans in the same. Made a dressing of white wine vinegar, chopped shallot and parsley, fresh thyme, anchovy paste, Dijon, capers, a little honey, lots of black pepper and salt, and whisked in canola and olive oils. Added the potatoes while hot and then the green beans. Chilled a little before dinner. It was really good.
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Merci beaucoup
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I was in dire need of some carb cuddling tonight, pretty stressful last couple of weeks that will lead to some great things for me.
Penne/shrimps/chorizo, chopped tomatoes and feta tossed in confit olive oil and garlic. Some fresh sour dough baguette for mopping up the sauce.
Random sleepy , eeppy gato I spotted on my walk today
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Ohhh, that’s happened WAY too many times! Most definitely eerie!
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A b/s chicken breast was cut in half lengthwise, seasoned with s/p and briefly seared in olive oil.
Meanwhile, some Aloha from Oregon Cranberry-Tangerine marmalade (I always buy this brand at Home Goods) was blended with a Tbsp of white wine, a Tbsp of TJs tangerine juice, a heaping Tbsp of fresh-grated ginger, some dried orange zest, and a slurry of cornstarch with tangerine juice to thicken the sauce.
Chicken went into a 350° oven with the sauce poured on top, basting twice during cooking.
Served on leftover Near East rice pilaf with steamed green beans alongside.
There was wine.
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Looks great - and so does the cat!
I gotta ask: you show some great-looking artisan breads in your WFD posts. Are you baking these yourself? So tempting!
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I wish I could bake these kinds of breads, I can cook pretty much anything, but baking is something I never got into.
I’m lucky I have some really good bakeries and patisseries in my nabe. This sourdough baguette was good, but there’s better in the hood.
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I miss a very few things about living in the city, but one of them is good artisanal bakery!
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We picked up a coupla well-marbled NY strip steaks at Sam’s to dry brine in the fridge for a few days & will throw them on the grill Tuesday probz.
We also picked up a big pork butt to be turned into adobo Mon or Wed
As for WFD, I allegedly suggested hot pot before going to bed last night, and so, hot pot it was: baby bok choy and napa cabbage,
shiitake, sliced lamb & beef, and a few black tiger shrimp each.
Broth base was BTB mushroom & roasted garlic, which make for a great combo, especially for pesca guests, plus they’re more versatile as neither taste “Western,” unlike the chicken, beef, or veg base.
I whipped up two dips — a peanut butter / salsa matcha / Sichuan black bean sauce / rice wine vinegar / ginger dip for the meats & veg, and a miso / ginger / rice wine vinegar / mayo dip for the shrimp.
Cold Peronis to drank with.
Spicy, oily goodness that we hopefully won’t regret tomorrow morning 
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Love that photo of the bok choy and napa!
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Thank you! It took two vessels (or should that be… vessles? 
) before I figured out how to plate that ish 
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A small one-day reenactment today, so no tent and little inspiration for a missive from beyond the time portal.
Because of my geography, I’m fielding more and more invitations to participate in Seminole War-era events (so another era of gowns to sew…). This was a reenactment of a small skirmish that ended up being one of the sparks that would set off the Third Seminole War .
In a completely unexpected development, was invited to be an extra for an upcoming movie being planned about Florida history. More details to come as I get them!
Dinner was catered pulled pork and green beans, and its already summer steamy, just a few weeks after we had frost!
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How cool is THAT?
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And its to be based on a favorite book. Even better!
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Chicken-zucchini-parm meatballs with homemade stock, and garden spinach (from frozen). Chili oil for kicks. Focaccia on the side.
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