Pulled pork filled pittas with salad and coleslaw.
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Well, in the same way Roquefort is and isn’t, or Stilton is or isn’t-- at least in my mind. I was assuming you used a blue cheese like Danish blue cheese or an American blue cheese rather than something as distinctive as Roquefort, Stilton or gorgonzola, or you would have specified – yes? What do you most often use when you make the salad?
I also think using gorgozola would change the salad very noticeably, and not necessarily for the better. I would think a crumbly blue cheese would work better for the salad you make than squishy gorgonzola – but I can’t easily get crumbly blue cheese where I am (and it is usually low quality when I find it).
You’re right, of course - gorgonzola would be too squishy/soft for salad.
This is a crumbled raw milk blue cheese from TJ’s.
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Well, it’s a sad week in our house. MIL passed through her golden gates early on Tuesday. Thank heavens we had a harp player for her on Monday evening (we’d like to think that helped make things easier). DH and I made all arrangements yesterday. So tonight is comfort food night. DH’s favorite Split Pea Soup. We had no idea when we did the shopping over the weekend that we would need this so much. He picked up some smoked ham shanks on sale for the freezer and split peas for the pantry. Have the carrots, celery and onions (always do). So I’ll do anything to make him feel better. There is also some garlic bread and some ice cream in the freezer for dessert. I’m so sad, but glad these last 3 months have an end. No more pain.
Hmmmm, the house is starting to smell good. Love it.
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So very sorry for your loss, boyzoma.
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I make stuff only I like, too, when my man is away, like lamb shanks and osso bucco, calve’s liver with onions.
Salmon sounds great. Fish and shellfish are the final frontier for me, experiment wise. Still too askirred.
I finally got over my fish issues and one of the quickest ways was fish “packets”. Those turn out so moist, I almost can’t get enough! I now love fish. Nothing to be “askirred” of anymore. 
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I’m not askirred of fish, I am a long time lover of it.
I developed severe histamine intolerance just over a year ago, and fish and shellfish are typically the highest histamine foods in the case of fin fish, and histamine liberators in the case of shellfish.
I’ve been able to drink wine and eat at restaurants a lot more in recent weeks and months, so trying seafood is the last frontier. I feel very emboldened by my (premedicated) tolerance of red wine two times recently (very high histamine).
Thanks for your thoughtfulness.
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I like Pieminster products. We’ve also a couple of craft piemakers around the metro area who are turning out some really good stuff.
And, at the risk of repetition, let me ask if you know what a Wigan kebab is? That’ll be three pies on a stick, I hear you reply.
My condolences on your loss.
Sincerely,
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If I couldnt eat shellfish it would truly break my heart and I am not exaggerating.
I am truly looking forward to a good shellfish report from you without any adverse reaction. I will be cheering on the sidelines and will make a huge Cake in your honor!
Crabcake, that is 
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Sorry, I didn’t realize it was a reaction 
I will hope it works out for you. I do love me some shrimp as well as scallops.
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Dinner tonight will be grilled lamb chops, Greek lemon potatoes, and some spanikopita I had in the freezer. A simple meal for the end of a very long day.
And shellfish allergies are in fact horrid. I grew up and still live in the Boston area and I can’t eat any bi-valves or crustaceans. Seems cruel doesn’t it?
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Last night’s dinner - Moroccan spiced cod (turmeric, cumin, white pepper, coriander, ginger, cinnamon, allspice, cayenne, preserved lemon, salt), braised golden cauliflower & oyster mushrooms (cumin, sumac, mustard seed, thyme, coconut vinegar), green olives, shaved brussels sprouts, and crispy spiced chickpeas.
Tonight’s dinner is just leftover cauliflower/shrooms/sprouts mixed with shredded kale.
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Yum, thanks! I am a shellfish lover since birth, I think. When I eat lobstah, I leave nothing but a pile of pink dust behind.
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Fresh outta the oven!
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I chuckled to myself at the “Wigan kebab” reference. My BIL by marriage is from Orrell near Wigan which has one pie shop and little else so I actually understood the reference (I’ve visited twice).
That’s not a pizza… that’s a YOW-ZA!
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Been a few days since I visited this thread. Damn there’s some cooking going on here 
Yesterday I made a make shift pad thai on the fly. Had the leftovers for dinner tonight. Getting ready to leave for a trip so didn’t want any old food in the fridge.
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Greek lemon potatoes is new on me. How do you do this thinG? Like so?
