Welcome to the table, clever username 
Your dinner sounds amazeballs.
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Good luck with the monkfish tomorrow. In the past we’ve got it twice in about 9 years, so this will be a treat.
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Thanks! It was good, but next time I am going to use wide flat eggy pasta instead of the ripply-edged ribbony malfadine that I bought because I couldn’t find a pappardelle that I thought was just right.
As for my user name, it wasn’t my first choice! (I’ll keep that a secret – but I inadvertantly typed in my wrong e-mail, and when I tried to recreate the account correctly, my first choice was “unavailable”. So I’m glad you like the second choice (it’s growing on me!)
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I’m a lifelong NYer. I call it pizza or pie, but not both at once. Regional variation? Actually, I only call it pie in this context; “how many pies should I order?” when discussing what’s already been established as “pizza.” 
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Yeah, you’re probably not talking chicken pot or pumpkin 
Pork piccata, salt lick baked badadas, steamed broccoli with melted Colby Jack.
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Despite the large amount of basil in the garden I’ve found the pots of Thai, Opal and Sweet basil (all three in one pot,) at the 99 Cents Only store to be totally irresistible. Three more came home with me this weekend (for a total of 8…) and I’ve once again cut them back to plant and made pesto from what I cut because there is no such thing as too much pesto/ basil blended in olive oil in the freezer for the few months it doesn’t grow here.
I set aside some large leaves and will be stuffing chicken breasts with the basil, some provolone and thinly sliced Genoa salami. We’ve been on broccoli overload lately so I think I’ll switch it up with some sauteed zucchini and carrots.
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That sound good, I love piccata and I have never done pork. What cut of pork?
Dinner was Pacific snapper with mango salsa, corn, red bell, Padron peppers and onions and kale & cabbage slaw. There was cilantro to sprinkle over but somehow it got left on the cutting board. Does anyone else do this? Too many g&ts?
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Thinly sliced cutlets (am guessing tenderloin) on special today.
It’s been one of those weeks where the simplest thing turns into a huge issue. Arrived home exhausted and hungry. Leftover chicken made a nice sandwich on toast with pesto/mayo, sliced tomatoes and lettuce. Carrot sticks on the side.
If I get a second wind a real dinner may happen. Otherwise a snack of cheese and crackers. Or my new revelation of apple slices with peanut butter. (I hated peanut butter as a child. Began to like Reese’s cups and peanut butter in sauces as an adult. After half a century I got a wild hair last week and tried peanut butter with apple. Wow!)
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Yep! I list my dinner plan in order of prep with all ingredients earlier in the day. Helps keep those memory glitches from being daily occurrences.
Thanks, my grocery store has pork loin roast on sale. I think I’ll use that to make cutlets.
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Aha!
I automatically assume canned = not as yummy so I didn’t bother. I’ll definitely give those a try soon!
I think any cut, when pounded, can be used.
Oh, hellz yeah. Even w/out booze as an excuse 
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I have had a revelation of sorts lately, too. I am a crab gal. I also love oysters, shrimp, lobster, clams…and I know how to catch and cook all of them. But, I have never been fond of fish. Know how to.catch and cook them too. Just never had a taste for it. Although, I should add that my nephew smokes mullet and I dont mind it.
Well, I went to a restaurant that served a whole grilled fish recently and My oh my… I wanted that fish. It smelled wonderful. I have never had a reaction to a fish like I did with this fish. It was almost love.
I have never cooked a whole fish on the grill before…plan to do it soon.
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Whole grilled fish is not difficult at all. I’ve done a stuffed whole 2 lb. cod with no problem. The fish was scaled but I had to gut it. (I learned a lot nine years ago when we started buying shares from our local CSF). After stuffing it was grilled on our wood charcoal burning Weber for about 20 minutes. Easy peasy.
Last night was braised cross cut short ribs with a mushroom, Dijon mustard, cream sauce over wide egg noodles, with roasted Brussels sprouts lightly drizzled with a good balsamic vinegar.
My Trader Joe’s currently has those Brussels Sprouts on the stalk and they were excellent.
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Ah, the sleigh bells. EXCELLENT! 
