If you ever want another buttermilk (and other) blue cheese dressing, try this.
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Shredded chicken tacos topped with smoked cheddar, lettuce, radishes, and a few cherry tomatoes. I had mine on corn tortillas and DH had flour. 
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Easy peazy quick dinner. Sauteed whiting w/ soy-ginger scallion sauce & roasted brussel sprouts.
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Just wanted to give a big thank you to Kattyeyes for introducing me to her recipe for hash!
I’d always heard of it but had never tried it. What a delicious way to use up odds and ends!
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Your post brightened my morning–so glad you enjoyed! 
HAHAHAHHA… All over the world, in every country, it’s PIZZA! Whether it’s whole, sliced, walking, talking, drinking…In Italy one would be a laughing stock calling it anything other than PIZZA. Just because a few uninformed Americans call a PIZZA a pie doesn’t make it correct. A PIZZA is a PIZZA, not a pie. Just one of 17,000,000 examples:
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Thanks! The recipients loved it.
In this case, absolutely. I’ve tried making the rice with both and I most definitely prefer the canned.
Last night was a lazy, “Oh, crap, we need to eat dinner, don’t we?” meal.
Ended up with sausage (Morningstar Farms vegetarian breakfast sausage patties) biscuits (Jiffy mix - just made dropped biscuits) and eggs. He got an omelet made from eggs that were a gift from a friend who adopted several battery hens from a rescue - used Cougar Gold white cheddar in the omelet. I had softly scrambled eggs. Dessert was some homemade applesauce I found in the freezer. Easy. Little cleanup. Warm, comforting, and filling.
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Exactly, catholiver!
“The term pie might have been first used in New York where Italian immigrants had settled from the second half of the 19th century. My idea is that Americans rightly called it ‘pie’. But since Italians told them its name was pizza, ‘pizza pie’ was a natural way to call it.”
Well, thanks for calling those “few” New Yorkers and New Jerseyans uninformed.
And I’m not FROM Italy, so I’ll call it whatever I wish to - I grew up calling a whole pizza a “pizza pie”. Plain and simple.
Laziest dinner ever. Costco rotisserie chicken with roast potatoes and veg.
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Last night I got together with a couple of GFs for dranks & bites. Actually, I was the only one biting 
Two lovely martinis with Starlight gin and a plate of hamachi, sake & saba sashimi.
Of course, once I got home I was still hungry, so I finished off the two remaining wings from Saturday’s poker game & made a tomato/red onion/feta/avocado salad on the side.
Tonight my chile head group is gathering for our weekly Sichuan jour fixe. 8 have signed up so far, but there might be more coming. Very much looking forward to it.
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[quote=“linguafood, post:93, topic:1210”]
Tonight my chile head group is gathering for our weekly Sichuan jour fixe. 8 have signed up so far, but there might be more coming. Very much looking forward to it.
[/quote] I’ve been reading about your weekly Sichuan fix for some time, and I’m now pretty sure I need my own West Coast chile head group! Hmmmm, going to have to work on this.
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WFD: Our CSF share today is Monkfish from the F/V Mellon 3. So we’re cooking a well known Genoese fish stew called Burrida which, along with the monkfish, will include: olive oil, diced onions; garlic; diced anchovies; parsley; diced tomatoes; pounded walnuts combined with dry white wine; bay leaves, S & P.
Grilled Italian bread will be served with the stew.
Butterlettuce and sliced radish salad with G’s house dressing and chunks of Gorgonzola will follow.
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What I want to know is how was it? By the time I saw your post it was to late. But when we get take out pizza, I put my pizza stone in a 425 oven immediately upon ordering it. Then when Bob gets it home, we take the slices we want and reheat/crisp up. We’ve found it makes a world of difference.
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It was fresh and tasty as usual. We ordered 2 small pizzas. For some reason G ordered his with capers and another vinegary ingredient I didn’t bother identifying since I prefer a rather traditional sauce and cheese pizza. He loved his, as I did mine, and that’s really all that matters. This is a full service restaurant with available take-away that’s quite near us so we don’t bother to reheat unnecessarily. Also we can request “well done”.
Excellent! Our place is about a five minute drive away and we order “extra crispy” but just that short time in the cardboard box we still give it a bit more time.
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[quote=“Gio, post:95, topic:1210”]
Monkfish from the F/V Mellon 3
[/quote] you lucky ducks, hope mine is monkfish tomorrow, it has been a while since we got any! although I am also getting that luscious salmon…
not having a good day, maybe pasta with butter tonight, we’ll see
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New to this site, but here’s my contribution:
Right now I’m in Italy, so I cooked some huge porcini mushrooms in wine, oil & aromatics, then tossed it with hot pasta. Served with a simple side of Tuscan kale, then had slices of fresh pear for dessert. It was good!
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