Wow, great minds think alike. Salmon here too. Grilled Sockeye with a plum, maple, bourbon glaze. Grilled brussels sprouts & yams and a spinach salad with apples, dried cranberry, gorgonzola, a sprinkle of sunflower seeds and honey mustard dressing. There was bourbon and wine.
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So sorry to hear your sad news…
A favorite comfort food soup like split pea sounds like the perfect meal
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Last night was (another) crazy long day at work, we ordered in and i had an actually very good chopped salad with lots of veggies, avocado, walnuts, and their “housmade” citrus vinegrette
But ordering in at work is like admitting defeat so i usually try to wait and have dinner at home.
Tonight wasn’t as late- i had a reisling appetizer to start 
i warmed up some of the butternnut squash coconut milk curry soup i had made over the weekend and found half a pumpernickel bagel in the freezer that i cut up in chunks and toasted for the top of my soup
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What is a tradional breakfast?
Spam musubi. http://www.seriouseats.com/recipes/2008/04/tutorial-how-to-make-hawaiian-spam-musubi-sushi.html
It’s just so dang good. And I’ve MW’d it a day or two later and didn’t think it lost a thing.
My condolences. Hope being able to get back to a normal life will help.
Typically Italians don’t eat breakfast unless they do very strong physical labor, and then they will often eat very rich sweet pastries stuffed with ricotta or nuts and raisins, or salty breads (sometimes with onions). In urban areas, having a plain roll similar to a croissant (but not buttery) with espresso is the norm. Often the roll is filled with apricot or cherry jam, or a pastry cream. For children, there is usually warm milk and hard cookies to dunk in it. In Sicily, in the hottest days of summer, a gelato sandwich or an almond granita is breakfast. Some Italians are now “health food” conscious, so you can find American cereals and Swiss muesli in supermarkets. But most Italians eat so much pasta or polenta at lunch and dinner, having a lot of carbs for breakfast has no appeal.
As for eggs, in most parts of Italy, they are not eaten alone but used to make pasta and fillings and in other recipes, although stand-alone omelet-like frittata is popular as a main dish some regions. Occasionally you find fried or poached egg dishes (in Piemonte, with truffles shaved over them in season–but not for breakfast!). I recall recently reading tha the oldest living woman in Italy attributes her longevity to downing one raw egg every day (she lives near one of the northern lakes).
Pork is not for breakfast except, again, in possibly very rural areas where someone would carry it out to the fields, as a cured meat. Orange juice is drunk in the afternoon, as a pick-me up, never at breakfast with coffee. 
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It’s a joke that’s worth repeating. In my very first job my manager was from Wigan. One day I went out and bought several pies and left them in his desk drawer as a joke. He was not impressed.
Not sure if this is the correct reply button… This is very similar to the recipe I use from The Olive and the Caper: Adventures in Greek Cooking. She uses water instead of the stock, and the potatoes are cut into planks like for steak fries. I used some tiny white potatoes cut in half.
I like the acid from the lemon, the basically unattended cooking process, and how well the leftovers can be turned into breakfast potatoes that remind me of the Greek diners of my youth.
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Currently defrosting, is a brown gloop bag of vegetable tagine. There’ll be couscous or bulgher as a carb. And stuff from the assorted jars of torshi in the firdge. Simples.
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The chicken vegetable soup was perfect last night. I had read mention of a Garden & Gun recipe for pimento cheese biscuits and planned to make some, subbing commercial p.c. My friend had half a tin of crescent rolls that needed using so I spread the cheese on the dough and rolled. Oh my, those things were delicious hot and cold!
While the soup heated I browned grind and onions to prep for tonights chili. My friend has a Frontera chili starter that she swears by so it’s in the crock pot.
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Nothing like a REALLY late response but I’m having computer problems from hell and my fingers are too clumsy for my smart phone. (sigh) The age we live in.
ANYWAY, about fried chicken… whether I use milk, flour, eggs, panko or another method is always determined by 2 things; how much time I have and the “quality” of the chicken, as in how old the bird was at its demise, and whether or not I popped big bucks! (I rarely do that.) So here are my 3 favorite chicken methods:
For a young plump chicken and not a lot of time, then I do use the milk, flour, egg, panko for coating, fry at a temperature that will brown it quickly and evenly, then put the chicken on a cake rack on a cookie sheet and bake until my instant thermometer says “I’m done!” I use this fry/bake method because for me, if I fry at a temperature that produces good browning AND fully cooked chicken, that temperature (again, “for me”) produces an oily crust on the bird. The lower the temperature of the oil the more oil will be absorbed by the batter. Fry/bake limits the absorption.
When I’ve planned ahead and have time to marinate over night, I cut the chicken up for frying, pop it into a zip lock bag and pour in a cup or so of buttermilk, then zip it up with as little air inside the bag as possible and refrigerate overnight turning it a time or two if I remember. For cooking, mix 1.5 to 2 cups of flour with seasoning of your choice and put it in a large shallow bowl near the stove. I always bring 2" of (peanut) oil in it to temperature, then take the UNDRAINED chicken parts one piece at a time and roll in the flour to coat evenly, then lower gently into the frying pan. This produces a nice coating, but if you want a thicker crust dip the chicken pieces back into the buttermilk marinade after the first flour coating, then coat a second time. I’ve never tried a third coating in fear of producing “chicken in a biscuit.”
You can also use this same method with evaporated milk and only a half hour or so on the counter to marinate at room temperature, then flour and fry. AND this is my absolute favorite way to make fabulous onion rings! Except I don’t marinate the onions, just dip in canned milk, then into seasoned flour and deep fry. There will be NO leftovers!!!
And then there is STIR frying chicken, so why not cover all of the bases? For stir frying chicken, I always “velvet” the chicken first and it comes out amazingly tender! First cut up your chicken into thinnish slices (I usually us 1 chicken breast) then mix together 1 large egg white and 1 tbsp of cornstarch in a zip lock bag. Squish around until well mixed, then add the chicken, seal the bag and squish it around some more so that every piece of chicken is coated and put the bag in the refrigerator for half an hour. Heat a cup or so of oil in a small saucepan and drop the chicken in a few pieces at a time. As soon as each piece turns white, remove it immediately and drain on a paper towel. When all of the chicken is velveted, proceed with your stir fried chicken dish as normal. It’s so tender!
To stay on topic,yesterday’s WFD in my house was some left-over rotisserie chicken tossed in a pot with some onions and unpeeled garlic and boiled until the meat and bones parted ways, then I added some torched tomatoes (torched to pop and blacken the skins for a touch of smokiness, some chopped parsley, fresh oregano (well, who knows how long it was frozen?), some Noilly Prat dry vermouth and about 5 freeze dried morrel mushrooms simmered for 20 minutes or so before adding orzo and simmering until the pasta was done. Sooouuup! Sooouuup! Wonderful SOOOOP…!!! It was deee-licious! '-)
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Ttonight is kale and mushroom risotto. Using dried porcini and fresh chestnut mushrooms. I use carnaroli rice s I think it makes it a lighter dish as opposed to arborio rice. Will fry off some bacon with rosemary until crisp for texture.
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Nothing worth reporting on recently in terms of WFD at my house. Busy wrapping things up at work for a new job starting 11/2.
The other day I happened to catch a youtube of Martha Stewart making arroz con pollo so I did as well last night. First, maybe second time using my MS knockoff LC enabled dutch oven. Caesar salad too, kid request.
Tonight, going out to celebrate eldest kid’s 18th. Burger and beer is what I’m hungry for, TBH.
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Greek lemon potatoes are a thing of beauty.
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@Boyzoma, so sorry to hear your news, my deepest condolences.
My first food photos since I returned from recent hols!
Fish was first seared then finished cooking in oven, resting on top of celery and young carrots. Brushed with rendered Speck fat. Samphire was added just before photos were taken. (Samphire was part of my tomato salad. I eat tomatoes every day. Yes, every day!)
Hmm cheeeeeeeeeeese…
Gratuituous photo of my Japanese creeper (Parthenocissus tricuspidata). It has different colours at different stages in autumn.
@MariaCarmen: drink lots of Albarinho and vinho verde in Lisboa!
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Nasi goreng
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Boyzoma, you have my deep sympathy.
WFD: Lamby-porkburgers. Roasted Brussels sprouts and Murasaki potatoes. I intend to steer clear of the sprouts.
WWFD: Chicken Poached in Ginger Broth. Broth consists of: chicken stock, scallions, ginger, soy sauce, and star anise which is simmered a few minutes. Chicken is poached in the broth for a few minutes, then removed and kept warm. I used boneless skinless thighs although breasts may be used also. Green beans are then cooked in the same broth till just tender. After slicing the chicken combine both and serve. Seriously delicious. Like a shot of penicillin. Just what the doctor ordered.
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