Bio , I like those . Barbecue simply is simply hard . Nice for a first try 
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Iād like to dive head first into that pot
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Eyed and purchased Monterey bay squid and dry farmed tomatoes from the FM today . Left over sliced rib eye from yesterday , squid marinated in oo , garlic , salt , and lemon , cooked on ci skillet for a minute . I spooned over a little of the reserve marinade when plated . I wanted some burratta cheese also . The real star of the show was the pan con tomate . Grated those tomatoes and added oo and salt with a smidge of crushed garlic . Put over the grilled bread . I want more of that . Looks like summer is coming to a end .
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Got the meat sauce done.
Got the chicken stock done.
Got the pork & sweet potato stew done.
Didnāt get the mac ānā ham ānā and cheese done. (Can do that during the week.)
Read magazines.
Did laundry.
Called my nephew for his birthday.
Watched both seasons of the Amazon series āMozart in the Jungleā within 24 hours. (HIGHLY recommended!)
Made Momās Lemon Pot Roast for the first āautumnā meal tonight, with boiled potatoes and carrots alongside. Perhaps a little bit too warm for this meal, but it was in the fridge and had to be made. The strong cool breeze helped keep the temps in the house down.
Drank wine.
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When I make a minestrone, it is more stew than soup (Minestrone means ābig soupā) and is a full meal with bread and perhaps a green salad.
This past weekend I made tiny green beans (haricots fins) with garlic, olive oil and just a sprinkling of chopped Italian tomato. Added a bit of feta, crumbled, before serving. That was my meal.
Iām making a farro salad later today with more of the tomatoes, green onion and flatleaf parsley - other things will certainly find their way into it. Obviously more olive oil and either a bit of white-wine vinegar or lemon juice.
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You are ON a thread that was begun September 2. But if youād prefer a different title, thereās no reason you canāt start one yourself.
At this point, I have little idea whatās in my freezer but I know itās going on a year for a lot of it, so Iām trying not to shop. I wanted lentil soup but was out of bagged lentils. I did have 2 boxes of TJ madras lentil/kidney bean entree, a can of plain lentils, some leeks, a cauliflower trunk, and frozen boneless pork chops. I cut up the pork and made a stew of sorts - was about to add broth but decided it wasnāt good enough to extend it to more than four mealsā worth, so I left it as a stew. Hot weather is to return with a vengeance so it will be back to nuking the rest of this, and the wafflemaker.
Was feeling the urge for something garlicky tonight so I grilled a flank steak and dressed it with a board sauce of garlic paste, olive oil, thyme, rosemary and a little Worcestershire. Alongside was roasted broccoli and leeks (with more garlic), topped with parmesan cheese. Simple and good!
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Greygarious - Presuntoās post was moved over from WFD #12.
@Presuntoās post from the August thread was merged with this new one, is why itās here.
ETA: Oops - @LindaWhit beat me to it 
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Apologies for the confusion. Thanks, LindaW and Lingua.
You people always make funny and creative WFD titles (and content). 
PS: just wanted to say itās cool Ttrockwood is posting more and more pics!
Nice to see you on WFD, Lagatta. Iām heading off to your city shortly and have my beer (and some food, well mostly cheese) places sorted.
Din din today: a very typical northern Germany meal. The name of it is simply the ingredients (pears, beans and Speck). I guess northern Germans donāt have a lot of fantasies/creativity when it comes to names of food? This meal can also be a little soupy, btw. I make it soupy in the winter.
I still have one such chunk of smoked pork belly left til I must turn off the fridge.
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REALLY good burgers on the menu tonight. Now that I have ventilation to the outside, I can get my cast iron grill/griddle REALLY hot and get a good dark sear on them while leaving the insides rare. The ground beef came from Costco but was tastier than expected for supermarket hamburger. DH wanted American cheese on his, but I topped mine with some overripe St. Andre I had lurking in the cheese drawer, which sort of half melted into a buttery, gooey sauce. Mmmmmm. Crudites alongside - I was too lazy for anything else!
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Well going back to work from vacation was rough to say the leastā¦ There were some fairly dramatic changes that happened while i was away! Yeeessh. Back to really long days.
Last night i made a version of this bean salad once i was home, but i swapped in sliced almonds and used the arugala i had instead of radicchio. I used by basic quick vinegrette with an extra glob of dijon because beans need that. I just had the bean salad ontop of some salad greens with a glass of wine a la carte.
Another long intense day today, home late. I kept thinking of the pan con tomate from another thread and made do with a sliced well toasted ciabatta roll and some tomatoes i paid too much for that still pale in comparison to the ones from dadās garden. A little bean salad with greens on the side.
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The last of my smoked pork belly and asparagus. I always freeze some asparagus to eat throughout summer. It was getting dark fast as you can see in the photos. An ugly blue hue and harsh shadows. My last outdoors photos this summer, unless I eat at 3pm in full sun.
Flat bread is filled with herbs in oil, plus some on the outside.
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Whole roasted pig on the spit cooked over oak wood , king salmon , rib eyes , new yorks , wood fired Neapolitan pizzas , pasta , salads , grilled bread , cobbler , full bar , top wines from the area , even more that I canāt remember . This was last year at a beautiful house in the Santa Cruz mountains , with a outdoor kitchen equipped with a pizza oven . Catered and bartenders . No special occasion just a party . Canāt wait for this afternoon to see whatās up this year .
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Trini-Chinese chicken is on the menu again. Probably a tomato/feta salad on the side, b/c Iām still not done ODāing on tomatoes 
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Smoking again. I started a pork shoulder rubbed with coffee, cocoa, paprika, garlic, onion and a few other things this morning around 9:00 - I gave it 4 hours of cherry wood smoke at 225, then wrapped it in foil and returned it to the smoker. Itās at 188 now, so hopefully it will be tender perfection in just another hour or two. I added a bunch of chicken legs to the smoker for the last couple of hours of smoking and then glazed them with some bbq sauce in the broiler - pretty tasty, although I just donāt love smoked chicken because the skin isnāt crispy. However, they were much better than last weekendās apple-smoked chicken - I love the flavor of the cherry wood. DH will eat those for lunches all week!
Sides for tonight will be watermelon and green beans, prep TBD. Iām thinking maybe just browned butter and almonds, since there will be a lot of complexity/spice/sauce with the pork. I havenāt made a sauce yet, but Iām planning to incorporate some of the drippings into a red chile base. The shoulder was probably 5+ pounds boneless so it should feed us for a while!
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Chicken thighs, seasoned with s/p and dried thyme, seared in hot butter & oil, with a handful of sliced mushrooms tossed in, and then 1/4 cup dry sherry and 1/4 white wine added and simmered until reduced. Threw in a handful of baby tomatoes from my CEOās garden until they burst (he plants a shitload of stuff every Spring but doesnāt eat a lot of it, so we get some of it at work).
Sides were steamed green beans and leftover rice pilaf. And wine. Iāve done better on the taste front. Cooking mojo is gone.
Iāll have some sliced cantaloupe, kiwi and thumb-sized blackberries drizzled with an aged balsamic for dessert.
Dessert - Cantaloupe, kiwi, and blackberries drizzled with some honey and aged balsamic.
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When it happens again, please snap a pic. Would love to see the roasting set up!
