The first tajine Mr Bean had in Morocco was Tajine aux Pruneaux - Tajine with Prunes. He loved it so much he ordered any time it was on a menu. Since it has been 3 weeks since he had it, I decided to make it for dinner. Lamb, onions, garlic, bay leaf, cumin, ginger, ras el hanout (lovingly carried home) turmeric, honey and prunes.
Not pretty but delicious.
Baked pork loin topped with sautéed shrooms and scallions that needed to be used up, side salad with tomato, carrots, cucumber and feta.
I went with a sandwich tonight to use up the other steak tip. Sourdough bread, President garlic and herb cheese, sliced steak tip, a roasted red pepper, and Little Leaf lettuce. It was fair. Filled my belly.
Pan-roasted BC king salmon (ala Mark Bittman). Caesar salad with garden romaine and homemade croutons.
Hey kids, playing catch up! Sister and I went to Vancouver last week, and here’s my trip report. We ate and drank everything, there’s nothing left, so don’t bother going. 
I’ll catch up with home cooked meals since I’ve been back later. (mostly SALADS, as you can well imagine.)
what a perfect bday dinner! happy belated!
I set out to prepare dover sole alla livornese (but with asparagus and no olives). But dover sole is delicate and I wasn’t paying attention, so the sole overcooked and fell apart. Still tasty, over mashed potatoes with brie.
Creamed Chip Ham (S.O.S.) over (Jiffy) Cornbread with chopped broccoli.
Sunshine really liked the cornbread for this dish, but wanted chopped chicken instead of the ham. So next time I’ll make creamed chipped chicken over cornbread and use the ham in a quiche or something else.
Sesame-Chicken with Cauliflower Rice and Mushrooms - made as a sheet/pan dinner in the oven. Cauliflower gets shredded and mixed with red onions, briefly pre-cooked green beans, king oyster and button mushrooms, garlic, ginger, Aleppo pepper flakes, mustard seeds, curry powder, olive oil and lime juice. Spread out on a baking sheet and topped with chicken breast (briefly pan-seared) and sesame seeds. Finished after 25 minutes in the oven with some scallions
We had such ridiculously warm weather yesterday I hosted a low-key ‘cue for my gal pals to celebrate yet another recent bday (May dotters galore!). I made a big ole bowl of guac (lime, cumin, salt, crushed smoked hot pepper, tajin, TPSTO Sinatra) to have with chips, along with the caponata I held back specifically for my ladies. I hadn’t taken the number of hunger artists in this particular crowd into account, so I somewhat regret not having brought more of it to the potluck, where it would’ve been polished off entirely. Oh, well — MOAR for us for tonight’s dinner 
My PIC grilled a few dogs from Sam’s Club we had in the freezer & made cheeborger sliders, some of which were cut in half by our guests, too 
I can’t even with this nonsense sometimes. At least the bday girl herself had seconds, and my guac was snarfed up.
Our plans of having a fire after “dinner” were crushed by a totally random, very sudden & super-intense thunderstorm & lightning, so we had to move festivities inside.
Peeps left around 11pm, and we called it a night shortly thereafter.
Sinatra?
Cilantro. It’s a house joke. And it’s on the menu again tonight 
The winds were absolutely mental rounds these parts, not to mention the heat, so that didn’t help with the bbq-ing , + I just replaced the H-burner as the old one pretty much disintegrated, which caused the Q to use way more propane than usual last season(?). Got the veg grilled, but ran outta gas while this beautiful hunk O meat was searing, had to pivot the the stove top, and it totally threw off my mojo 
. Twas still delicious tho.
Half a grilled, 14oz ,28 day aged NY strip and grilled, chopped vegetable salad with feta and some grilled garlic bread to sop up all the luscious juices. Guess I need a new tank of propane 
Looks to me like you saved it just fine
Always gotta be ready to pivot 
30+ years in a pro kitchen, and the last 10 doing on site private cheffing teaches one to always be prepared for the worst
Purfeshnels know what’s what.
