Black eyed pea soup from the freezer; grilled ham, Gruyère and extra sharp cheddar on 8 grain bread; kosher dills.
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I went to an Easter dinner at a local church last night. Ham, baked potatoes and peas were on the menu and chicken was available for those who don’t eat pork. Everything was delicious. There were no pictures since the diners inhaled their dinners and there were a ton of leftovers. A few of us were sent home with leftovers and I was the lucky one that scored the chicken carcass so I have some chicken soup simmering on the stove top right as we speak. (The cook said he was going to throw it out - gah!) Since there was no dessert I had a chocolate parfait that I bought at the grocery store earlier in the day. I paired it with a juniper berry tea.
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We mostly fried brains with scrambled eggs and served with a drizzle of catsup.
Don’t remember if we ever used any breading.
Masking tape and a thin Sharpie. BOOM. 
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@linguafood you can learn from my mistake 
What's For Dinner #93 - the Grow Grow Grow Your Garden Edition - May 2023 - #172 by ChristinaM
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I don’t know how you do it, but I consistently want to faceplant in your food. Everything you make looks so damn tasty & inviting 
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I would think any breading would overwhelm the very delicate texture of brains.
Thx, that was hliarious! This sauce wasn’t as ‘bad’ as beef liver curry, but yea — I’ll be more diligent about labeling stuff, à la LindaWhit.
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Ah, I’m lazy in my terminology. You mentioned light dusting with seasoned flour. My brain converted that to “breaded”.
Inspired by you, I bought a couple of nice artichokes yesterday to have over the weekend. Thanks!
Enjoy! Are you a butter or mayo dipper or some other preparation?
When I was introduced to my first artichoke at the American Embassy Club, it was served with a wonderful Dijon vinaigrette.
I am tempted to get some, inspired by your posts!
I steam them in Tony Chachere’s seasoned water and eat them cold and plain. The best! What about you?
I steam them and use either Best Foods mayo or honey mustard dressing as my dip of choice.
An easy meal. Gorton’s fish filets…one left in the “crunchy” bag, one from the newer “crispy” bag. Different cooking times, but easy enough to figure out. I made a remoulade of thawed mango, mayo, honey, lemon juice, s/p, and Sriracha, all whirled in a mini food processor.
An arugula salad with pecorino and toasted pine nuts with an easy vinaigrette from Love and Lemons.
Ohhh, there was wine.
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NYT’s sheet-pan doner kebab. I’ve made lamb pitas three times this week: roasted meatballs, a smashed and broiled mince, and here a smashed and baked mince. My go-to will remain #1 (meatballs) for both ease and the maillard reaction, but this tonight’s version is #2: juicy, flavorful, and loaded with spices. Next time, at the end I might give it a quick run under the broiler to crisp it up. For the record: I also loved #3, but somebody’s gotta win. I will def ramp up the spices on any version I make (thank you - tik tok!).
Served with Greek salad, marinated olives and feta, avocado hummus, and raita.
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