Last night a friend dropped off lasagna, salad, cupcakes, and wine. We got into the lasagna and cupcakes and saved the rest for later.
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Where do people get bottarga?
In SF you can get it at Four Star Seafood
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Easy Friday night dinner: a halibut filet was pan-seared in La Tourangelle Herbs de Provence-infused oil, with a quick pan sauce of white wine, lemon juice, and minced garlic. It was served on leftover Basmati rice with steamed asparagus alongside (which was a wee bit overdone).
There was wine.
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Hadn’t heard anything about this shop before - do they have other good or unique things ?
They are known for a cheap sandwich:
I don’t go there that often but I found them similar to other more upscale grocery stores like Bi-Rite and Mollie Stone’s
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An annual rite of spring. Apple-wood smoked tri-tip on the Big Green Egg. Roasted garden asparagus. Potato wedges.
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What I dreaded happening did, in fact, happen: my GDMF car died on me as I was Ubering a lovely group of grads, whom I couldn’t even take to their destination. I had to pull into the lot of an Asian market & call AAA. My passengers were confused at first, but once I started bawling they were super-sweet & wished me luck.
Car is now in the shop until at least Wednesday, so — no Uber for me, nor do we have transportation beyond the scooter. Foque.
I distracted myself from this freshest of hells by making the pasta sauce for tonight’s dinner with our NYC friends: a lovechild (bastard?) of arrabbiata and puttanesca, if you will. Melted a bunch of anchovies in olive oil, rendered and somewhat crisped up a couple of slices of chopped bacon, added a diced onion, RPF, and 3 fat garlic cloves, then let that all mingle nicely with the last dredges of tomato paste I had in the fridge, a few drops of Calabrian chile oil, and a healthy splash of rosé. Lastly 3/4 of an open jar of Rao’s plus some passata, oregano, capers, and sliced orange peppers & let that simmer away.
Antipasto was seared scallops with a dusting of smoked paprika, lemon zest & chopped parsley over chile pesto.
Our friends brought a lovely salad (butter lettuce, avocado, grape tomatoes, pecans, artichokes, vinaigrette) as per our request,
and my boo made his fabulous Cuban tres leches flan for dessert. We all had seconds.
There was wine. Oh, was there wine, and oh, will there be more tonight!
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Very bitter wild arugula with sour cream dressing (that’s supposed to be for bitter greens) and radishes.
Second pass with the pizza dough I made a few days ago. This time I floured it up to make it easier to handle. The result was a cracker-type crust, as opposed to the first go-round, which was more or a classic slice crust. I liked this one better, and H liked the earlier one better, so obviously our relationship is doomed. With asparagus and mushrooms.
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Can you do “Door Dash”, “Uber Eats” or “Grub Hub” with the scooter?? They have those backpack type delivery bags. It won’t be as much money as regular Uber passengers, but it could generate some income.
That was my backup plan if I needed extra funds for Sunshine’s medical co-pays…
Thank you!
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Spicy Pork Bulgogi (Maeun Deaejibulgogi) with Seasoned Spinach with Gochujang (Sigeumchi Gochujang Muchim) from Umma by Sarah Ahn - thinly cut pork belly is marinated for 24 hours in a mix of gochujang, garlic, fish sauce, toasted sesame oil, maesil cheong, gochugaru, sugar, white vinegar, lemon juice, ginger and soy sauce. The mixture is stir-fried with carrots, onion, scallions and perilla leaves and finished with toasted sesame seeds.
The spinach is quickly blanched, cooled down, squeezed dry and mixed with gochujang, maesil cheong, toasted sesame oil, garlic, scallions and toasted sesame seeds. Served over rice
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Hendrick’s Martini with olives
Reverse seared ribeye cap with anchovy compound butter, air fried frozen fries, miso soup, broccolini, and zucchini.
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Just a drive by scatter-shot of the last couple and upcoming couple of days, as it were:
Thursday: turkey veg pasta bean soup. I had a largish smoked turkey leg I needed to use, so that became the base.
Friday: Ground beef (chuck) burritos with black beans and saffroned rice. As I went by the meat counter the manager waved me over to see they had ground chuck at $4/lb vs usual 8+/lb, so I loaded up. This was not an official corporate sale, but rather this one store had too much chuck and she is willing to make prudent decisions without asking permission. A month or so ago she had too much of the Harry-David’s corned beef brisket and dropped them to $0.99/lb.
Tonight: Making chuck, lamb and pork gyro meat. Usually about 33% each but varies by package weight and I don’t care to be exact.
Tomorrow: Wife doesn’t care much one way or the other about Mother’s day meals, so she deferred to my gözleme-crazy oldest daughter. So I’m doing largish chuck with cheese and spinach pockets, smaller cheese-spinach only, plus some guava and apricot paste with cream cheese pockets for dessert (here I’m copying a Brazilian street cart guy’s dessert empanadas; I don’t know if the Turks ever made sweet gözleme; maybe they did).
Most of next week: Leftovers of all the above.
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Thanks for the suggestion. I did food delivery for a few years until it was no longer feasible: too many competitors, endless wait times at restaurants, then trying to track down drunk or high students who already forgot they ordered anything.
Not worth my lifetime, not worth the $$. And anyway, this place is about to turn into a ghost town 
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A rainy errand day needed some comfy food.
I had pulled a small foil pan of my Baked Mac & Ham & Cheese from the freezer last night to defrost. It was topped with a Panko/garlic herb seasoning mix, and baked at 350° for about 35 minutes.
Side salad with an herb vinaigrette, and an Iggy’s crusty dinner roll that I schmeared with a garlic-herb butter, wrapped in foil, and baked alongside the mac & cheese.
There was wine.
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