I love leftover roasted carrots. Cold from the fridge. I always make extra for the next day’s nibbles. 
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Quick and easy meal tonight…made a half recipe using ground lamb instead of beef (although I still used a full half lb of the lamb). Also added a half portion of leftover cooked spaghetti at the end to get it out of my fridge.
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Meatzza from a local takeout joint.
10" pepperoni special to which I added spicy chorizo and Parm/Regg.
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Potato-onion soup with held-over chili shrimp, bacon crumbles, and chopped scallions.
A salad of garden greens, dried cranberries, and candied pecans - with a standard vinaigrette.
For dessert: sour-cherry hand pies.
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Lamb and cherry tomato shish-kabob. I marinated the lamb in red wine, EVOO, garlic, salt, and oregano for six or so hours. 450F convection roasting, maybe 15 minutes. Brown rice pilafi.
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Oh, my! That looks great.
A dreary, rainy Wednesday had us check out the brand-new casino that recently opened in our mall — a mall that’s been dying a slow death, like most malls in this country.
I’d actually applied for the dealer school, but given my impending absence this summer it didn’t work out 
I was surprised at the crowds considering it was the middle of the week, and it was a veritable sausage fest. I guess women only gamble on weekends? Buy-in at the few fun tables (various poker games & Blackjack) was a bit too high for us, so our buddy decided to burn $20 on some dumb-ass slot machine. Yeah, no.
I’d forgotten how disorienting the lights and endless ching-a-ling from the machines can be, along with the funky carpeting, which I hated even in Vegas. Not sure we’ll be back, and after having read the most recent reviews for the casino’s restaurant I am glad we didn’t dine there and chose an Asian fusion place we’d not been to in several years instead.
The icky cold evening had me craving ramen, and ramen I got. We shared an app of decent fried calamari (would’ve preferred a lighter breading),
and our buddy got the shrimp tempura udon, with the fried shrimp brought on side plate.
Smart move! I once ordered a soup with tempura in Berlin, and the fried items had been placed in the broth, rendering the items divorced from their crispy casings, which turned into soft, unpleasant floating dough isles. Meh.
I’d suggested the katsu curry to my boo, bc how can you go wrong with crispy pork schnitzel with curry sauce over rice, but he wasn’t all that happy with it.
My tonkotsu OTOH was delightful: a rich, porky broth with an abundance of noodz, a perfect egg, tender meat, and the entire contents of a side dish of chile oil cuz that’s how I roll.
Hit all the spots. I love their return policy, too.
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Here’s the way her"s looked; she used vauduvan.
Description At 8:03
Check out this video, “Roda’s Carrot Salad with Goat Cheese and Pistachio Aillade from Bravo 's Last Chance Kitchen fina” https://share.google/DMn0Iz1HfAEfar60r
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Tonight’s dinner was vegetable vermicelli with some liberties. I don’t have any vermicelli so I used spaghetti, the recipe called for leeks which I don’t have so I used a bit of the Spanish onion in the fridge and I simmered everything in passata instead of tomato juice (who uses tomato juice in a pasta sauce?!). I added carrots, snow peas, mushrooms, garlic and oregano.
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It’s a big weekend here with graduation & Mother’s Day before everyone fucks off for the summer (including us), so I was hoping to maybe, just maybe make some moolah driving around grads and moms. Bc after Sunday, this will be one Dead Valley.
Things were going just swell this afternoon until the car started making a mysterious humming sound, and finally even did a lil bucking (for lack of a better term) that prompted me to turn off for the day 
Can’t get it into the shop until Wednesday, and I don’t even know right now whether it’s advisable to drive around all weekend. So, possibly no moolah for work after all, but instead yet another GDMF bill for whatever TF is wrong with the car. Woo. Hoo. 
On a positive note, dinner was a lovely Norwegian salmon filet we scored at the most recent 50% off frozen fish sale from our fishmonger: marinated in soy sauce, oyster sauce, spicy oil, garlic, ginger, 5 spice, and chopped cilantro, plus my dood’s bok choy.
I also charred a couple bunches of scallions under the broiler, bc I love that ish. Sprayed with coconut oil, seasoned with salt & white pepper. 'twerked.
Angry martinis for dessert coming right up.
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Leftover Swedish meatball mix from the freezer. German egg noodz. Homemade currant jelly. Cucumber salad. Everybody’z happy.
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I have looked and looked and can’t find it..can you tell us how at how The Dood makes the bok choy? Please and danke!
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Mr Bean pruned our rosemary bush which meant I had freshly cut rosemary to use up. I came across this NYT recipe for Creamy Pasta with Chickpeas and Rosemary that made use of pantry staples. I upped the rosemary and aleppo pepper, used frozen spinach and cooked the chickpeas from dried ones instead of using canned but otherwise almost followed the recipe exactly. It was easy to throw together and I can see myself making this when I don’t want to think about what to make for dinner.
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Sure, and you’re not the first to ask, nor will you likely be the last 
It’s a very simple NYT recipe we make almost every week — with some sssssspiciness added, natch, but that’s just our personal preference.
There’s no other recipe we make more often than this, as anyone in WFD can probz attest to 
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