That sounds great. I’ve actually never bought canned salmon.
I pick it up at Trader Joes, its a good way to get more wild salmon without breaking the bank.
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Growing up my mom used canned salmon for cakes and also small salmon ball appetizers at Xmas.
Salmon patties are a great use for preserved lemon! OT but what is the pattern for your dinnerware? Looks Franciscan.
Franciscan starburst. 
we also have Franciscan Autumn Leaf, Fiesta, etc. I’m a vintage dealer/ collector.
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Thought I recognized it! I do love the Autumn Leaf too and have slowly been adding a few pieces. Not a dealer but dabble and act as an occasional picker.
Tuesday night is our night out (clean house and I like to keep it that way for a day or so). We shared calamari and a grain/arugula salad. Both were great. The calamari had tiny artichokes, red peppers, and most interesting was the use of tarragon leaves for a nice herbal kick. The salad had farro, quinoa. raisins, tomatoes, feta, arugula, and nice strong vinaigrette. Sorry for the dark pics…we were in the bar!
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We’re going out tonight. Syrian restaurant a few minutes drive away. Not sure exactly what we’ll be eating, although charred lamb is bound to in our immediate future.
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Syrian! Lovely. Can’t really go wrong with charred lamb.
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I beg to differ…
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Hope you can get gifted morels more often, too. 
Very nice, indeed. Pork loin is done to perfection.
I have some dried Patagonian morels waiting to be used. They are a bit cheaper there. Here I pay French or Swiss price ouch…
It was a barter deal in exchange for herbs '-)
Still have a bunch left for a pasta dish in the far, far away future…
I was planning an outing with my gal pals, but everyone’s trying to meet deadlines, is jet-lagged or sick, so we’re postponing. Good thing I got my drank on at the CBDTR yesterday already.
The weather is craptastic (pouring rain and very windy) today, so we’ll have soup – potato-leek soup, to be exact. We don’t often have soup, unless someone’s sick or hungover. What can I say, we like to chew our food.
Even rarer @casa lingua is the fact that my man will make it. Already sent him the instructions per the SE website:
Lazy night in listening to the shit storm outside.
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Last night I made a big dish of Chicken Enchiladas. I added diced green chiles to the chicken mixture and they turned out great. A dollop of sour cream on top made the day. Sides were refried beans with cheese and spanish rice with diced tomatoes. So good.
Tomorrow is Soup Thursday. So I’m making a big pot of French Onion Soup. I’m going to start chopping the onions today so it won’t be so daunting tomorrow. Can’t wait.
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WFD: Stir-Fried Pork with Cabbage: bite sized cubed pork shoulder; bourbon; toasted sesame oil; light soy sauce; cornflour; thinly sliced green cabbage; peanut oil; freshly ground Sichuan pepper; a large pinch of crushed red pepper flakes; chopped scallions.
The cubed pork will be marinated in a mixture of bourbon (rice wine or dry sherry may also be used but I prefer the bourbon which gives a deeper layer of flavor), sesame oil, light soy, and cornflour for a short time; then the pork is simply stir-fried as usual in peanut oil. The cabbage gets added to the meat in the wok along the way, plus any marinating juices, stir-fried till wilted, seasoned, then served. Splendidly easy!
Steamed jasmine rice is a natural here.
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It must be Wednesday!
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Feeling better, but still have no appetite, and it is howling a gale, so no shopping. I made spaghetti and tossed most of it in an anchovy sauce for my husband, while I ate the rest with olive oil & parmigiano reggiano. My husband ate a tuna salad too. No dessert.
Yes 'tis, but this is a Jamie Oliver recipe.
That chicken recipe looks great! Thanks so much for the link. Was it as good as it looks?
Just curious. Is the bourbon in Oliver’s original recipe or a Gio adaptation? I ask because it wouldnt commonly appear in Brit cooking.
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