Kiolbassa on the gas grill. Pasta salad with red and green peppers, garden spinach, black olives, Asiago cheese, Mediterranean pine nuts, and a standard vinaigrette.
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Stuffed Eggplants - eggplants are hollowed out, drizzled with olive oil and baked in the oven. In parallel, ground beef, diced eggplant flesh and onions are pan-seared and finished with a little bit of honey, cumin, mint and pomegranate seeds. The filling gets scooped into the eggplant and put back into the oven for a few minutes to warm up everything
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I made a batch of little Greek meatballs again. This time I added feta, maybe 1/4 by volume. Browned in the air fryer, the feta added a deep salty accent.
And simmered in a light tomato sauce with spinach, over fusili bucarti corti:
Many more meatballs went into the freezer.
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After puzzling all day yesterday over what I could make for a no cook dinner, I decided on a kale salad. I had all the ingredients except the kale so I popped into the store after work to pick some up. When I got home I had a BRAND SPANKIN’ NEW OVEN! The super left a note behind saying he picked the nicest one they had 
Since I just bought the kale I had the salad as planned but I did have a cuppa tea after now that I can boil water! I had egg rolls from Chinatown to start then a kale salad as the main.
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YAY for the brand-new oven!!! 
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I am very happy indeed! I normally wouldn’t have my knickers in a knot since the last property management company that owned our building was very prompt with repairs but the new company is slow and let’s just say communication isn’t their forte.
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Communication is everything.
Well, and fixing what’s wrong 
A HUGE YAY!!! for the super!
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WOOHOO!! 
That was pretty quick!
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Dinner tonight was dal and rice made on my new stove top! The riice turned out perfectly but the dal could have been a wee bit thicker. The dials on my new stove top are numbered 1 to 5 whereas the dials on the old one were numbered 1 to 10. I was worried about turning the heat up too high so I turned it too low 
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Hungry + lazy + didn’t go to store = breakfast for dinner. Sorry, forgot oozing yolk shot, too hungry.
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Delicious dinner, horrible photos.
B and I tried the NYT chile crisp-honey salmon which B saw in his feed and practically begged me to make. With our wild Alaskan sockeye salmon, this is a new keeper. Steamed green beans and baked potato on the side.
Spring Onion had his own salmon portion (just olive oil and salt for him…a tad overcooked), iceberg salad with Japanese sesame dressing, and Korean rice cake soup. Photo taken too late.
We fly to Charlotte Friday afternoon for a family wedding on Saturday. If anyone has any recommendations in city center (we may have a couple of meals separate from the wedding festivities), please let me know. Not much Charlotte chatter here on HO but I’ve been looking at Reddit. I’ve never been to Charlotte and looking forward to exploring a new-to-us city.
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Creamy braised king oyster mushrooms on rye toast. Bacon, shallots, garlic, fresh sage, thyme, savory and chives from the garden, white wine and cream. I thought about finishing with pecorino but decided that the lily didn’t need any further gilding. This was DELICIOUS.
Shaved fennel and parsley salad with preserved lemon miso vinaigrette (credit to @ChristinaM on the dressing) on the side. Lovely.
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Looks good - best wishes! When we moved from a house with an electric stove to one in which we had a gas stove installed, it took me some time to convert my usual recipes (different burners, different heat). I hope I never have to change stove-types again…
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More peri peri chicken burgers. Since stumbling across these, I’ve made them several times. We like them. Here with chopped veg and convection oven fries.
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Skate with mushrooms & tarragon, baked potato that I accidentally split more than I wanted to. These are the times you wish you had some chives lying around. For camouflage!
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Just makes more room for butter and sour cream - call it a feature, not a bug!
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