I didn’t know that you can buy scored squids. Yes, they are always great with peppers and spices!
I wasn’t around for 3 days and just look at all the amazing meals you people have made!
Mine last 3 dinners in a row:
I had the last of Chinese roasted pork and these “bread buns” in the freezer to use up (finally!) so I steamed them both. East and West, not East meets West.
Have a little problem with making photos too late in the day in the spring and summer even if there’s still natural light. The sunset makes everything yellow. I have to adjust white balance in post processing and apply a filter to remove most of the strong yellow hue.
Gotta have my asparagus every day. My first 2 chive blossoms from the garden.
Chicken breast with mineola. Recipe calls for orange but I prefer mineola. They are sweeter and smaller. Also, having recently returned from being away for a week I don’t have any parsley in the house but lots of chives in my garden.
There’s some Grand Marnier in the sauce. Don’t mind if I do!
Recipe wants you to puree the sauce and the stuff in it but I thought hmm… no. I would mix it with the Spanish rice to moisten it and give it flavour. The whole meal was very nice. Would make it again.
Today: coarsely chopped up chicken meat and vegs. Loosely based on a Thai dish called “larb”. Fish sauce, garlic, lime juice, palm sugar, chillies etc are used to season it. I also added ginger and onion. The meat has 2 colours because there’s saved trimmed bits of chicken breasts from the meal above/yesterday and 2 chicken thighs I bought today.
There were other vegs as well but they were too much for the photo.
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Good heavens, no. Shiratake noodles are WAY beyond my skill set. I was was cooking for 3 days just to do broth, char sui, menma, and eggs.
the Asian stores sell the scored ones, I just score the inside, slice them into 2-3 inches buy 2 inches and drop the in boiling water for a second, then they curl up
Tonight I made seafood cakes using frozen Patagonian scallops and a small filet of flounder to make cakes using a dollop of mayo/sour cream mixed with panko as a binder. Liked the little bit of sour cream in the mix.
Served with sautéed corn and sliced green beans with a touch of onion and a lettuce and tomatoes salad
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What are the greens next to your “larb” dish…? They almost look like dandelion greens but there’s a radish or baby turnip on them?
Your photography is always impressive even with your so called lighting challenges that aren’t noticed by non-professionals!
Nashville hot chicken with collard greens. Good, but unfortunately, not nearly as hot as they used to make it. Boo.
Tonight was asparagus risotto.
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Last night was late, got home exhausted and really just needed something my tummy before sleep.
I made the last cup of kimchi ramen while sipping my cider vinegar drink, added in cubed tofu, then scallions and cilantro to the top. Side of sliced cucumber with furikake. How does that cup make So Many Noodles??? Couldn’t finish them all.
Tonight we admitted we had to stay late and ordered in , (when in denial we don’t order thinking we will “just finish this” and leave…) i got Beyond Sushi which is new to our work neighborhood, the mushroom roll, a side of (spicy!) kimchi, and white miso soup. Fantastic.
Glass of Oh Crap its Wednesday Wine once i got home.
http://beyondsushinyc.com/beyondnew/menu
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Dinner is secondary and quick to make - sketti and sauce and a crusty buttered roll. And some wine.
More important is: Meet Finnegan, the newest member to the El Whitty Household. 
Alfie and he sniffed at each other while Finn was still in the carrier. I brought Alfie into the 2nd BR for a quick meet-and-greet. A hiss or two from Finn when Alfie got too close; and then one from Alfie when Finn got too close and Alfie didn’t realize he was there (Alfie was sniffing something else).
I’m going to let Finn settle in in the 2nd BR tonight and then do a longer introduction tomorrow - maybe letting Finn explore the rest of the house. Finn and I had a nice cuddle and purr time as well. I think it’s going to work out once the boyz figure each other out. 
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Awww… Welcome, Finn! You are beautiful and I adore you name. You have made my day (I’m drinking my morning coffee as we speak).
@Ttrockwood, thanks. Yes, you are correct they are baby turnips.
@emglow101, keep messing with your new phone at meal times! 
Loving all your recent seafood meals, @Scubadoo97!
No dinner plans today. Shall see what’s good at the market when I go there before going home later.
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Lovely! Hi Finn, hope you will be the best buddy with Alfie. How old is Finn?
WFD last 2 nights:
Deep fried marinated chicken (coated with cornflour) with lemon sauce.
I tossed the remaining mini asparagus in the last minute. Served with soba.
Last night a simple vegetarian gnocchi with bell pepper, piquillos, mushrooms, garlic, mozzarella and Parmesan and with a lot of balsamic vinegar… and some lettuces… delicious with the smoky piquillo
I forgot to turned off the induction after cooking the gnocchi…eeeek…only some 30 minutes later I noticed it… Luckily I was on low heat. The empty pan was burnt but could be saved! It was a fairly new non stick pan!!
It wasn’t the first time that I have left the low heat on after serving with the induction… With an open flame, this would have never happened…
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He is a sweetie - I’m sure he and Alfie will be best buds in no time!
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Firecracker steak tips marinated for about 6 hours, then seared on the grill pan and finished in the oven. Baked tater with butter, sour cream and chives, and steamed green beans with toasted almonds.
There was wine. And happy faces at Alfie and Finn getting acquainted during the day.
The split second after Finn touched Alfie, there was hissing. But so far, no paws raised against each other, so things are moving along!
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Rack of lamb with ramp pesto and Brussels sprouts gratin, topped with asiago. Italian rosé alongside. A little decadence for a cool Friday night!
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Sounds wonderful .
Had the hot chicken at the Listening Room Cafe in Nashville, last autumn. Yep, it was hot. Came with mac and cheese which seemed odd but worked by way of calming down the chicken.
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