Steak salad!
Leftover ribeye/romaine/decent heirloom tomatoes/leftover grilled veg and feta with a red vine vinaigrette. I didn’t bother warming up the meat, cause I like cold steak and the color was perfect(for me)
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First home-cooked meal since returning from Puerto Rico yesterday. B grilled beautiful wild-caught Alaskan salmon from our awesome recently-found source, sautéed yu choy sprinkled with chili crisp, rice mix (sushi rice, kamut, forbidden rice).
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Tonight’s dinner was catch as catch can for the adults. I made myself tofu scramble with black salt and adobo seasoning, with a little bit of the kiddo’s leftover refried beans and hot salsa. Before that I had a little bit of whole wheat mac and cheese that I had made for him as well. No photos. It was actually pretty good and super easy.
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Do tell more. Not because I’m going to cork you, but very interested to hear how folks in various parts of the country are getting their (well-deserved) access to wild salmon…
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This is our source. His fish is gorgeous, fresh enough to eat as sashimi. He’s a schoolteacher by day, salmon fisherman by night. And he’s a conscientious and super-nice guy to boot.
I’ve never been “corked.” Is that a saying that I don’t know of?
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Spent the better part of the day in the hospital tending to my PIC, whose catheterization revealed the need for another stent that they put in right away. This required him to stay for another 6 hours of observation afterwards.
He was released just in time for us to make it back to the awesome dumpling place I discovered while out for a super-late lunch just 4 hours prior 
We split excellent pork & shrimp siu mai as our app
& a cucumber salad that was pleasant enough, but I’ve had and made much better versions, plus mapo tofu & crispy duck my PIC had a hankering for. The mapo tofu wasn’t great TBH, with peas & carrots (no leeks no garlic no Sichuan peppercorns) 
,
but the duck was meaty and crispy, with a dipping sauce that veered sweet, which needed the addition of the very good chile oil at at the table.
I’d picked up a bottle of rosé to celebrate the ‘good’ news, too, and it promptly fell out of the hotel fridge door when I opened it to get some water (that bottle had frozen, exploded & broken the bottle in two — grrrrreat fridges at the Hilton! 
). So off I went back to the wine store for another bottle — a lovely Greek rosé from the Peloponnese (Zoe) this time.
I am so very relieved everything went well, and we’re both looking forward to being home again with our boys tomorrow.
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Lol. Your source sounds authentic and terrific! Sorry to confuse about the corking business.
“Corking” is a term I picked up when working in Alaskan fisheries. If a guy was on the fish, and another was not, that “another” guy would figure out where “that guy” was fishing (GPS coordinates), and slip in and take his spot. Corking.
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Another salad, another day. This time with crispy tofu, and the BF threw in some fermented black beans because we had them. Loved it. The beans could have used a bit longer soak time in the dressing, but still good. I saved some of the salad for later/tomorrow, by which time they’ll be perfect.
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great news about Greg!!
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Gracias, amiga. Thankfully, most heart things are routine these days, but you just never know. I can’t possibly fathom the alternative.
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The avocados I purchased last week FINALLY ripened, so I made Sunshine a big batch of sushi. These are all Ahi Tuna, Avocado and Cucumber rolls.
Sunshine likes Ahi Tuna over imitation Krab, so these are not true Kalifornia Rolls, but my girl is happy. She almost finished this entire plate!!
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Pasta with Cauliflower, Olives and Tomato from “Six Seasons of Pasta” by Joshua McFadden - cauliflower and garlic are seared until they start to brown and are then briefly cooked with hand-crushed tomatoes, tomato paste and some pasta water. Casarecce pasta is finished cooking in the tomato sauce and mixed with olives. Served with some olive oil and a parmesan-pecorino mix
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So, basically, if you’ve been corked, it’s like getting scooped on a story if I were a journalist. Except with salmon. 
You must have a boatload of great stories from the fisheries.
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You explained “getting corked” so much better than I did - thank you!
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I tried Micky D’s Chicken Big Mac so y’all wouldn’t have to.
5/10 for the Chicken Big Mac, and I’m being generous.. Weird texture on the chicken, not crispy or crunchy, but kinda “woody” and tough, and they put the bottom of the bun in the middle and the middle on the bottom, which I didn’t notice until I was almost finished 
. I wasn’t expecting anything mind blowing, but I didn’t expect this disappointment of a sandweech. The triple thick chocolate shake and fries were good though.
#sadz 
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Ooooh! Nicely done! From Costco? Looks like prime!
