Those tights! They’re beautiful. Food looks good too 
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I’m positively heartbroken the Berlin store I used to get my fix closed up shop (CWIDT?) at the end of last year. While I theoretically may have enough tights to last me a lifetime, I always want MOAR.
This company keeps bombarding me with their gorgeous assortment, but the prices are … wayyyyy outta my league — even the ones on “sale.”
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Whoops. Forgot to post yesterday. More dental work and wasn’t prepared for pain as I had just planned on getting a partial for my pulled tooth. Nope. Decided on a bridge so out came the……I’ll stop there in case anyone is sensitive.
Some stuff I ate when I got home to soothe myself.
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Ouch. Heal up soon, and stay ahead of the pain!
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Banquet burger and rings from my local joint cause fuk dishes and cleaning up tonight
I’ll have something green tomorrow.
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Sheet pan chicken and veg tonight…chunks of b/s chicken breast, sliced carrots, onions, green beans, and halved baby potatoes were all tossed with a combo of olive oil, s/p, garlic powder, paprika, oregano, some lemon juice and lemon zest (the beans and onions were tossed separately after the other ingredients and held out for the first part of cooking).
Roasted the chicken, carrots and potatoes at 425° for 20 minutes, the stirred it all up, added the beans and onions, dropped the temp to 400° for another 25 minutes.
So simple and good!
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My boo is off to Princeton for a conference until Saturday, so I enjoyed a meal with two of my favorite things that unfortunately aren’t his: two beautiful small salmon filets brushed with avocado oil seasoned with Penzey’s Northwood Fire & a little brown sugar that spent 8 min in the AF @400˚ until just cooked through, with a wonderfully crispy skin 
Made steamed green asparagus* on the side with a kicky hallapeeno hollandaise to which I added a healthy splash of lemon juice & and lotsa fresh pahslee. Really nice combo.
I also have one of two salmon filets leftover, as well as some asparagi & holla-n-daze, so post-gig sustenance for tomorrow is assured 
*What’s with these anemic grass blades that are sold as asparagus these days? Do people not want to taste what they’re eating? Is the asparagus on Ozempic? Took me two separate supermarket visits to find some that wasn’t 5mm thin at the most.
Weird.
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Stir-fried gulf shrimp with garden asparagus over rice. Cider vinegar, mirin, and a sprinkle of sugar make the sauce. No leftovers.
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Maybe not the prettiest, but oh man was the BF’s meatloaf good tonight. With a little Bulldog tonkatsu sauce to amp things up, sauteed zukes, and gorgeously buttery boiled taters with salt and a little thyme on the side. The taters and loaf were tied for best in show.
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beautiful color on that!
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Today called for a giant martini, Miss Elizabeth and Mr Darcy, and breakfast for dinner. And another giant martini.
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Although the doctor wanted Sunshine to start using her surgically repaired hand/thumb, after today’s physical therapy session – Sunshine was in a lot of pain. So… I switched gears and threw together a one handed dinner for her. BBQ Chicken drumsticks, mac & cheese and green beans.
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Thank you. I was surprised to read a bunch of recipes for rouxless gumbo, I didn’t know that was a thing.
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Thats one of my biggest gripes with Aldi in my hood. I have sewing thread thats bigger than the stuff they sell in my store. The green onions sold next to them are huge in comparison.
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Maybe overgrown or harvested too early. I guess it takes 3-4 years for the asparagus beds to really come in to their own. I will literally look through every bundle of asparagus to find the mid-thick ones - I won’t buy the ones thinner than a pencil.
