Meh, it really isn’t hard but slightly easier with no Egg. The Speck wrapping in the most difficult part and that’s not very.
I know that there is Hackbraten which skips the Bacon and the Egg I believe.
Isn’t hackbraten basically meatloaf?
Yep, basically so is Falscher Hase.
Just gussied up well!
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The latest selections for COTM — Cookbooks of the Month / Quarter — are Jose Andres and Serious Eats:
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Dry Okra Curry with Coconut, Green Chili and Spices
Cashew Dum “Biryani” with Fried Onions, Fried Dal, Spices and Mint. Homemade Yogurt on the side
(may be a “Pulao”) ¯\(°_o)/¯
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Oh, that okra looks beautiful!
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You would have dug it all. The Serranos I used were Funking HOT!
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Wunderbar. Some like it hot 
Easter Eve dinner at friends’ dinner party.
the chef setting the tablescape…
peeps and Manhattans and French bubbly (my contribution)
host’s hubby’s pate and Easter egg jelly beans
artichoke soup with creme fraiche. so good!
a Pinot - my other contribution.
crispy roasted potatoes and a scrumptious, very rich lamb and fava bean stew of Italian origin. Some kind of cheese in there too. Delicious.
another friend made dessert - very lemony, very good, despite the structural issues.
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Yo belly don’t care about no stinkin’ structural issues.
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Replying back to myself for this one. This came out really nice, with a light lemon flavor. I did just go ahead and double the dressing, as pasta salads always slurp up every drop of dressing, and Im glad I did. It needed the additional moisture and flavor.
It went over well with the family, too. The leftovers were delicious mixed up with a pouch of tuna to make a meal.
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An unusually pleasant and entertaining start to the week, thx to feline & human shenanigans alike, e.g. our hellions finallllly getting their razor claws clipped 
Next thing I knew the clouds parted and the sun came out, too! Who ever said they don’t like Mondays? Maybe Easter Monday is speshul that way 
Our biggest, most important, super-pressing issue of the day was…..WWBFD (= what would be for dinner). I was drawing a blank, didn’t feel like rummaging through the interwebz for inspo-ration, and also didn’t really feel like making anything.
And so, we picked up sashimi with a side of rice at our favorite sushi joint
& I steamed a few supplemental domplingz (decent har gow & excellent shumai)
& made a simple dippin’ sauce.
Dinnah: done-zo.
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I made qeema, rice and a tomato salad for dinner tonight for the first time. I really liked the qeema and I’ll bet it would taste really good with ground lamb. (I used ground beef this time.) The only downside was the mint yogurt dressing on the salad since I was expecting it to be more minty. I used a cup of mint, half a cup of yogurt and a tsp of lemon juice then gave it a whiz in the Magic Bullet. I have some dressing left so I’m hoping that leaving it overnight in the fridge will let the flavours blend.
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ATK’s Quick Beef Stew with Mushrooms (gift link). I doubled down on the mushrooms. As I didn’t have any porcini, I used a splash of soy sauce for umami. Served over egg noodles, with some garden asparagus to go with. Made a half-recipe with a Costco top sirloin for the two of us.
Was it as tender as a beef stew braised for hours in the oven? No. Was it a tasty meal for two in less than an hour on the stove top? You betcha - would make again.
OT and referring to an HO thread elsewhere: I was delightedly surprised to see the mushrooms I bought this week came from Canadian hot-house production. While I’m grateful to Mexico for feeding their neighbors to the north, my experience has been that the Canadian produce is decidedly fresher and tastier (at least for those of us thankfully living close to the US-CA border).
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Gyudon tonight. Only i made the egg like you would for oyakodon because i like that creamy, soft egg over the top. Not sure why gyudon isn’t usually served the same why - instead, it can be totally without egg (gasp!), or with just a fried egg on top. I had too much of the savory/sweet broth going for it to really be a nice cover. But it was still super tasty, with very tender, thin-sliced rib eye.
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that looks amazing.
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Thank you! It was pretty good for a weeknight meal.
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Seared and roasted blsl chicken breast smothered in a fromager d’Affinois and mushroom sauce; asparagus, butter, everything but the bagel seasoning; mixed baby greens, red onion, cherry tomatoes, avocado salad, ranch dressing.
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I decided to serve my Peanut Butter Lemon Chicken Breast (boneless/skinless) over rice with chopped broccoli for dinner tonight. I’ve made this dish many times before and we both really like it.
Then I came up with the bright idea to shred the chicken so Sunshine could eat it with one hand (and a spoon). OMG, it looks like I’m serving cat food. I really don’t expect any “forks” for this hot mess.
The taste was exactly the same, but the appearance – not so much! I didn’t think this through before I put the chicken in the food processor.
At the end of the day, Sunshine had a hot meal and was content.
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