Cooler but still nice out. With 4 furry housemates I have learned to periodically flea bomb before you know there is a problem. Figure today was the last chance for weather so thr house is getting smoked inside and outside theres shortribs and salmon in the smoker zucchini and cauliflower for the grill logs in the firepit and Rhone red about to be opened. Dogs are happy on watch duty one cat is off on adventure the other inpatient at the door.
Thanks JT. I cook off the cuff so let me think.
I started with browning the chicken to get some fat in the pot then removed the skin and cooked the skin further until crispy. Ate the cracklins as a snack while making the rest of the dish… Added diced yellow onion, garlic and a poblano and a serrano pepper and sauteed until soft. Then added dried chilies ( Ancho, Guajillo and Moritas) I had ground that afternoon, followed by a can of fire roasted tomatoes.
Added a shot of apple cider vinegar which reminds me of a Filipino Adobo sauce I’ve made. Also tossed in some powdered dark chocolate, chicken stock and chopped cilantro let it cook down a bit. Then added some sliced corn tortillas which I hoped would break down and thicken the sauce but as you can see they look like noodles. Added the skinned chicken back to the pot and stuck it into a 275 oven to braise for ~ 90 mins. Between the dried chilies and tortillas the sauce did thicken. before serving I removed the chicken, deboned and put it back in the pot.
I think that’s about it.
heart i love the way you think.
Yes i cook off the cuff too method give me all i need. Thanks!
Haha…they were good! 
I’ve recently gotten in the habit of “manicuring” my chicken thighs of ‘excessive’ skin. So I can fry it up and make crispy chicken bacon for late night snacks… or eat it right away. So, so good.
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Would you share the recipe?
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There ya go.
Thanks, I had a feeling it was probably here somewhere, should have looked.
Grilled chicken sandwiches: toasted buttered bread smeared with fresh ricotta, pepper, half a chicken breast, fresh basil, and arugula.
Slaw: cabbage, carrots, persimmon, red onion, miso mayo, sriracha, and lemon juice.
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they do that so people know it isn’t CAT!
i love whiting, but i think it’s best prepared in a way that you can easily zip out the bones because they are so very fine. and because of that am too paranoid to serve it to company. also? my ex called fish like this “baitfish.”. 
A couple of new recipes tonight.
Firstly, slices of halloumi are tossed in olive oil. I think the organic Palestinian one seems right here. Then its given a coating of za’atar and fried in the griddle pan, A few halved cherry tomatoes go in. Once on the serving plate, there’s a drizzle of pomegranate molasses and a scattering of mint leaves and pomegranate seeds.
For a main course, there’s lamb meatballs. There’s a sauce made from a tin of tomatoes, onion, garlic and tomato puree. That simmers for a while. Meatballs are the lamb, onion, chopped coriander, cumin, pimenton and half a tin of chickpeas. Meatballs go in the sauce, along with cauliflower florets and the rest of the chickpeas. Cooks for about 30 minutes. Pourgouri sounds suitably Eastern Mediterranean for the carg.
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How do you do that? Could you share a trick to easily remove fine bones?
There’s no way to eat this fish in a dignified manner 
Menu didn’t specify. We were too busy wolfing down the delicious food to ask.
WFD: Whole Roast Chicken with ras el hanout, garlic, cumin, cayenne. Roast onions, leeks, and potatoes.
Tossed salad with Peanut-Ginger Vinaigrette. Ingredients: bok choy; shaved carrots; sliced celery; bean sprouts; chopped scallions; chopped peanuts.
Vinaigrette: peanut butter; soy sauce; honey; orange juice; limes; peanut oil; ginger; garlic; dried red pepper flakes
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Used fresh bay leaves for some sort of greenery because I have no parsley left. The black stuff in the middle of the plate is actually blood sausage.
It was tender and nice but I hate the photo. Have yet to make one decent photo of octopus.
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The photo looks fine. I Love the octopus!
Yah, really. Octopus and blood sausage is an amazing combination.
Thank you, Gio and Lingua. How can something be this simple and does taste so good? No wonder it’s many people’s favourite.
Blood sausage (Blutwurst mit Speck) brought back from Konstanz, Germany. 
I just did an image search for Blutwurst mit Speck and saw only yummy meals with it in them!)
Pan-roasted sage chicken breast, charred balsamic brussels sprouts & onions, and a radicchio-celeriac-apple slaw. 
And earlier in the day was this afternoon “snack,” since I never eat lunch on Sundays because I always end up having a late breakfast…Braised burdock, carrot, onion, shiitake and arame with mirin, ginger, coconut aminos & sesame.
I’m just so thrilled that it’s FINALLY autumn here in NY so I can enjoy these seasonal foods (and not want to stick my head in the freezer every 5 minutes while I’m cooking).
