Marinated a very large BISO chicken breast in a blend of 1-1/4 cup buttermilk, 1/2 Tbsp of salt, 1 heaping tsp each of freshly ground pepper, garlic powder, dried basil, oregano, and parsley, and paprika, and 1/2 tsp cayenne pepper for 24+ hours.
Drained from the marinade, patted dry, put on a rack a small roasting pan lined with foil, brushed with olive oil, and roasted at 400° for about 45 minutes.
Baked, glazed Asian style wings and crinkle cut fries with sriracha mayo for dipping.
These are the breaded kind of wings, not my favourite, but they were on sale
“Mother’s Day “ dinner for myself, 4 legged children don’t cook .
Delmonico Steak, reverse seared, asparagus, morels with spring garlic, radishes in the oven with the steak and then again with the asparagus. A little aioli for the veg. Great wine, opened about 10 hours before dinner, decanted about 2 hours. Dagnabit this was good!
Meatloaf with Leeks - meatloaf is done with ground pork and beef, onions, garlic, egg, breadcrumbs, milk and mustard. It is filled with sautéed leeks in a cream cheese sauce and covered with fried onions. Served with more of the leeks and mashed potatoes
This morning’s bicycle ride yielded a pound of bacon. I had been watching and waiting for bacon and lady luck was with me – a pound on clearance!!
As promised to Sunshine, I batch cooked some potato cakes with cheese, onion and bacon. Two of the eight were dinner tonight with some green beans on the side (not pictured). The rest went into the freezer for another day.
Spent a good portion of the day chatting with several friends I’d not talked to in ages, alo g with a healthy dose of chores.
Offspring brought a huge package of Costco’s bulgogi (which is delicious) so we sautéed that with some Asian veggies and put it over sticky rice a friend brought from Vietnam.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
170
No picture of the gyro meat (looks like anyone else’s) but I got too lazy to make wrap pitas and went with a poorly risen pidesi-like flatbread instead, and we (just my son & I) ate the gyros like open-face sandwiches. It was good and the bread tasted fine, just less puffy than it should have been.
The gözlemer were really great. The next pic is the meat pocket I rolled and stuffed/cooked first, because it is gluten free for my oldest daughter and we wanted to get it out of the way/avoid contamination. I used KA’s GF bread flour plus fortified with a bit of extra xanthan and some psyllium husk that had been separately hydrated. Rolled and cooked pretty nicely. A prior test with just the GF flour as a direct drop-in for the recipe had it cracking when trying to fill & seal.
Once I had 2 skillets going the ladies took over rolling and stuffing and things got a bit less regular. Still tasted great. The little ones in the top pic are the dessert pastries. The damage to the one in the pan is because I am like SpongeBob - I have (had) a favorite spatula that I broke, and was using one I’m less familiar with, and which doesn’t flex well enough, so I broke the pastry trying to dig under it to flip it.
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(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
171
Woot Woot! Poor me I have to use chuck if my wife’s going to eat it. Everyone else likes lamb just fine.
ETA - She will eat my 1/3 each lamb/beef/pork gyro meat, but between the dilution and the heavier spices, it’s less noticeable for her.
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CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
172
I’ve been pretty lucky with online places like repairclinic.com even for pretty old models (not just stove, but grill, washer/dryer, etc.). Searspartsdirect (I don’t think actually associated with Sears but maybe) also has had hard to find stuff.
There’s a local mushroom grower that also brings in other mushrooms every now and then. They cost a fortune but I love them and they are a seasonal treat!
Spicy Shin ramyun with shrimps/shrooms/scallions/sesame seeds a HBE and some romaine that needed using up(it’s underneath the noodles) + a random snoozing gato I spotted on my daily walk.
My neighbor dropped off some asparagus she just cut in her garden. Tagliatelle with asparagus, goat cheese, garden chives and dill, lemon juice and zest. So good!! There was a lot more asparagus under the pasta. This recipe with a couple of substitutions.
Thank goodness we have the scooter & it wasn’t pouring today (for a change), as I had a late morning doctor’s appointment. Chilly, sure — but doable: with gloves, scarf, and leather jacket in MID-MAY This has been an odd spring, weather-wise.
I also did a quick grocery store run to pick up more scallions for tonight’s dinner: heavenly tofu, one of my favorite ways to enjoy the stuff
The scallions provided bedding for cubed soft tofu that was nuked for approx. 3-4 min (removing any moisture that accumulated on the plate), then scolded with smoking hot oil, then bathed in a delectable concoction of oyster sauce, the HK chile oil I’m currently obsessed with, a lil rice vinegar, soy sauce, Maggi, and sesame oil.
Covered in even MOAR chopped scallions, heaping amounts of Sinatra, and sesame seeds.
I went to Chinatown yesterday to stock up on non-perishables (rice vinegar, red curry paste, etc.) and I did a few laps around the store to see what I could have for dinner that doesn’t involve cooking. I really wanted ribs from the take away counter and I really like chow mein as an accompaniment but I had no means of boiling noodles. As I was making my way down the noodle aisle I realized I had some vermicelli noodles that can be soaked in cold water so that answered my noodle needs. I was able to have bbq ribs and chow mein after all.
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This has been an odd spring, weather-wise.
