Love it… One weekend I asked the DH to grab something from the freezer, couldnt make up my mind what to cook. He presented me with pork chops and said “they were begging to get out” 
We both worked late tonight. Fish, the easiest protein to thaw and prep.
Steelhead trout on a potato gallette with a side of mushy peas and mint from the garden
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Hi Boyz…
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Very delicious looking…
Feel relieved that this is a food site not a photography site 
)
What’s in your galette, scoobie, please?
A simple potato pancake. Shredded Idahos, onions and egg
Scallions? And are those little black dots just very fried ‘stuff.’
No cooking tongiht. We off for dinner at one of the region’s Michelin starred places. It’s taken, literally, months to get a table - they open reservations at 10am on the first day of the month for three months ahead. Within minutes, they’re full for the month. We struck lucky three months back after trying every month for the previous six or more.
No choice, six course tasting menu - £85
I came across it before it got its star, as the chef and I both used the egullet UK board.
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Bingo!
Kind of a latke?
Hi PHREDDY. Good to see you here. 
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Exactly like a latke. I took some liberty with the word galette. Sounded more interesting and no apple sauce was involved 
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Ladies night with my GF today. My man will fend for himself with (ample) lamb leftovers, whereas I will probably go with a miso soup and some sashimi.
And some serious libations 
Queso fundido con chorizo aka melted cheese with chorizo. Tortilla chips for dipping. This is about the fourth time I’ve tried it and the last two times was good and then great. We were able to find Minonita cheese which we were told is the best and I agree. The “green vegetable” must have been the jalapenos that were cooked in with the chorizo I bumped up the chorizo this time to three ounces which seemed perfect.
http://www.food.com/recipe/queso-fundido-with-chorizo-248930?mode=us&st=true&scaleto=6
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WFD: We have more hake fillets soooo… Impromptu New Bedford Fish Chowder: Ingredients will be bay leaves, onion, garlic, jalapeno, strong fish stock, diced tomatoes w juice, fish fillets, cilantro. peas, corn kernels, roasted cauliflower. Garnish is chopped parsley.
Grilled garlicky focaccio along for the ride.
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The photo isn’t great, but it’s delicious mushroom wild rice soup. (I opted for no dairy.)
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Made a big pot of chili (not Texas chili) rice and corn bread
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Experimenting with brisket in the electric pressure cooker. Not sure how it will turn out but I had a some cheese and wine to snack so im ok. Just me so i broke the brisket down into smaller portions so i can try a few methods out in the contraption. Tonight goung for a tex mex bbq theme
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Big “beef” tomatoes are to be stuffed with an onion, aubergine, beef and herb mix and go into a baking dish. Rice surrounds them and a mix of the juice from emptying the toms, olive oil and white wine goes over them. It all then bakes fro around an hour. The recipe suggests checking how its doing after about 45 minutes and adding water if the rice doesnt look as thought it’s well on the way to being cooked.
Truth be told, I quite fancied the recipe when I saw it in the magazine but am less convinced now. Still worth a shot - it’s only dinner
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