Beautiful crust on those!
We’re literally just back from a three week holiday in America. I’ll post restaurant reviews in a few days when I’m no longer shot to shit with jetlag.
As for dinner tonight, there’s bacon & eggs in the fridge and bread in the cupboard. Sounds like breakfast for dinner - although I did have a mega “Full English” at Heathrow while waiting for our connection to Manchester.
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If i get out of my meeting early enough I think I am going to finally swing by the new Indian place that opened up around the corner. Craig La Ban just gave it a good review
Nothing wrong with two cooked breakfasts in a day. Somerset Maugham would certainly have approved. Welcome back to bilghty BTW.
Bought two Pieminister steaK and ale pies. Will be having those with sweetheart cabbage that needs using up, also onion gravy and some sweet potato mash.
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Thanks. Some of it tried to fall off… someone told me once it’s better to put them in the fridge for a while after breading to make the crust stay on better - anyone do this?
I’ve read that advice, too, and I still suck at keeping it on, so I am duly impressed.
lingua, someone many many WFDs ago said to dip in milk, then flour, egg and panko and that the milk proteins would make everything adhere and that has worked amazingly well for me, the crust never shears off anymore. Might have been @Caroline1, not sure but it’s genius.
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Interesting! The one time I had marinated the tenders in buttermilk pre-flouring, egg-washing, etc., the crust was the least adherent…
I usually have good results with flour, egg, panko – maybe the marinade was the culprit this time. That said, the crust only tried to come off. It didn’t 
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I have the most gorgeous piece of salmon at home so that is WFD. Last night I trimmed off all the uneven bits and the fattiest parts and baked them with soy, lemon and sesame oil and they were fabulous over steamed white rice with shiso furikake (that purple sprinkly stuff, love it). Would have been even better if some greens could have been added. May go same route tonight or may go for roasting with panko and lemon. Hard to go wrong with such a beautiful piece of fish!
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Getting ready for pizza later on! Dough off the hook and ready to rise in the fridge:
Roasted grape tomatoes with sweet onion for sauce:
Strain to separate sauce from soup:
Cook’s treat–roasted tomato soup:
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Wed. night is tennis night so we stopped and got In-n-Out on the way home. Not the healthiest, but easy and it hit the spot after an hour on the court. Tonight I’m solo so I may stop at the market on the way home and see what looks good.
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Welcome back, Harters!
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Lazy so we got to-go burritos from a fave Mexican place. A combo of al pastor and carnitas. They’re the huge Mission style aka EDBs (elephant dick burritos) 
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All by myself (cue whiny tune) tonight. I am prepared. WFD are a few things of which my man isn’t particularly fond: a salmon filet will be baked with mustard and brown sugar - a NYT “recipe” I wanted to try, and a shaved fennel salad with toasted walnuts, blue cheese & pomegranate in walnut vinaigrette on the side. My favorite fish, my favorite salad.
Yassssss.
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In Italy, eggs are lunch or dinner, never breakfast!
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All by myself tonight too, and literally eating my husband’s lunch.
My local butcher makes his own head cheese (or soppressata/testa in cassette) and it is tasty, so I bought some for my husband to take on his train trip to work in another city today. He forgot all about it, and it really doesn’t keep, so the prize became mine!
I broke out some spicy fruit mostarda to go with it (husband doesn’t like) and that was the antipasta. For pasta, I cooked up pipette rigate with a broccoli “crema” (just broccoli cooked very soft and mashed with garlic and olive oil), and topped it with toasted bread crumbs. Fresh pear slices for dessert.
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Pomegranates and walnuts just now arriving in season, and your salad sounds good but will need to sub gorgonzola.
Gorgonzola isn’t blue cheese? 
Welcome back and hope it was a nice holiday! Jet lag is worse when travelling east, apparently. I can’t deal with jet lag in either direction. Where I have just returned from is in the same time zone as the UK. I’m finding it harder to readjust to the people, environment and culture after a wonderful time in Albania (and northern Greece).
Brekkie for dindin is rather nice sometimes. Hope to see you on this thread more often.
(Pata Negra)
