Shredded chicken and chickpeas, mushrooms, cherry tomatoes, spinach, in a light tomato sauce, crumbled feta.
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Fried Cabbage with onion and Brats. I picked up a single roma tomato this morning, as I thought this dish might need a little color.
Sunshine loved this dish.
It was the first time I’ve ever made it and she cleaned her blate. I’ll definitely make this again! 
As a side note, thank you to all the posters who helped me (with this dish) in the “tracking expenses” thread.
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I do a casserole along the same line . Cook small amount of bacon with a whole yellow onion . Into the casserole dish when sautéed. Add boiled white potatoes in large chunks. And roughly chopped cabbage. Lots of olive oil . Cover with foil and bake for a hour at 415 . With your favorite protein tucked in .
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Second visit to Horsefeather https://horsefeather.com in Palo Alto. Still very well executed dishes, of course very good cocktails and mocktails, and a nice ambiance but the menu feels a bit more “safer” than directly after they opened about a year ago - most likely a reflection of the Palo Alto location which isn’t known as an area with “challenging” restaurants.
Asparagus a la Grenobloise, brown butter-lemon vinaigrette, crispy capers, toasted bread crumbs
Kimchi deviled eggs, crispy shallots, tobiko, chives, sesame
Crispy Korean wings, honey, gochujang, sesame oil, house ranch
Yuzu Sour - haku yuzu vodka, blood orange aperitif, pamplemousse, wildflower honey, lemon, egg white
Golden Path - house blended n/a vermouth, shinko pear, chrysanthemum, verjus, lemon, rosemary atomatic
Citrus glazed salmon, seared, served with creamy risotto, shaved parmesan, grilled lemon
Coconut curry mussels, verjus, confit marble potatoes, josey baker toast
Cool Breeze, n/a blood orange aperitif, coco-lopez, orange, lime, miso, pineapple gomme
N/A Lager
Chocolate cake with fig ganache, fig dark chocolate ganache, chocolate chantilly cream, pomegranate syrup, charred fresh figs, pomegranate seeds
Yuzu custard, citrusy, creamy Japanese-style custard, seasonal fruit garnish
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We’d picked up a gorgeous halibut filet a while ago that was 50% off at our fishmonger’s monthly sale. However, clocking in at almost 1.75 lbs. it was far too big for just the two of us, but we really needed to eat it up before heading out for the summer. We invited a friend over for dinner to share the bounty with us: baked halibut with mustard à la Ina Garten by way of @GretchenS,
garlicky sautéed spinach (made in the wok bc it was TPSTOS),
and a lovely kale salad with chèvre, bacon, pistachios and sweety drops contributed by our guest.
Appetizer was ciabatta with the last of my caponata paired with my PIC’s delectable martinis as our aperitif.
The halibut filet — being thiccc AF — took twice as long as the recipe assumed 
, so we started with the thinner parts as the spinach was done at that point.
It was a nice prep enjoyed by everyone, and we sent our friend home with the leftovers, since we have dinner plans for the next few nights.
I don’t know what’s going on with the picture formats here, but I’ve never been able to figure out the random sizes in which they show up on this site. It’s certainly nothing to do with my formatting 
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YIKES! Very glad you caught it before eating!
I would call those Beehive Deviled Eggs! All of the little bits of chives look like the worker bees.
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Wild sockeye salmon, papparadelle with TJs lemon Alfredo sauce (the guys thought it was just ok; crushed red pepper added post-photo for me and B), steamed broccolini sprinkled with Kewpie roasted sesame dressing.
I’m sure we’re going to have many, perhaps all, meals out for the next few days in RI for the holiday weekend.
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I made tonight’s dinner with the first of this week’s CSA. I had spring mix dressed with evoo and balsamic vinegar, dates and toasted walnuts were added.
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I’ve been waiting for this meal since Tuesday when I started planning out the weekend’s meals.
Medium-rare Wegmans’ chuck and brisket burger with American cheese and bacon (BACON!!!), on a lightly toasted brioche bun, ketchup on the bottom.
LW fries in the convection oven. Ketchup on the side.
What to do about a salad? Had some Ataulfo/champagne mangoes to use up, so one got used in this mango, cuke, red bell pepper salad. Made a single portion. My subs were arugula (for the spinach), parsley and basil (for the cilantro and mint), and green onions (for the shallots). I omitted the pom arils, as I didn’t have time to defrost them from the freezer. Still good.
There WAS wine. Hope everyone has a safe Memorial Day. Thank you to those who served.
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(post deleted by author)
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Jacque Pepin’s Maman’s Cheese Souffle (I can’t think of a way to shorten that title) with garden spinach, gruyere, and nutmeg. Cream of zucchini soup. Freshly baked focaccia.
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Hsppy birthday! Dinner looks delicious.
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Thank you!
Izakaya ala the BF tonight - Panfried/steamed chicken/cabbage/ginger dumplings, sauteed zucchini and sauteed shrooms with leftover pork belly. All delish.
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Beef with Morning Glory (bo xao rau muong) from a German book about Vietnamese Cuisine - morning glory is quickly blanched before stir-fried with beef tenderloin, garlic, oyster sauce, soy sauce and corn starch. Served over rice
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Happy BIrthday!
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