Mixed plate today… cheesetoast from leftover cheese sandwiches from my trip back, spicy italian (chicken) sausage, and kuku from last night for some green. Man I love cheesetoast. Ketchup not pictured 
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Stir fried pork tacos . Side of rice . Wine to drink 
. Cheers . I will definitely make these again .
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You’re really rocking on the rice these days!
I love rice - it’s my most frequently made carb.
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Glad that the patio deck stain is finally finished, it looked good. Hopefully this will last a few years before another major work. Temperature dropped so much these days, the warm weather is definitely over.
Squid, bell pepper, olive orzo. Originally plan was to make stuffed squid, but it would mean mid night dinner…
Scallop, garlic pickle pizza
Another one with prawns and mussels
Pork filet mignon cooked with onion and muscat, with a cream cheese sauce. Glad to find a way to use this last bit of Maroilles in the fridge, this one was with tarragon was too strong to eat even with bread.
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WOW on those pizzas! Im taking notes!
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Happy birthday month! Remember, it’s good to collect as many birthdays as you can (says someone who’s pretty far along in her own collection). Cheers!
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I did not bother to follow these techniques as I was only baking the brie for myself I ate the whole thing), not for guest. I also had only a small piece of puff pastry left.
- Freeze the brie for around 20 minutes. One tip, my husband used to cut the brie in half using a dental floss before we spread the fig spread or honey ( I often also add some sliced roasted almonds or caramelized pecan when I use honey)
- Place brie in puff pastry shell. I often have the seam down as it makes the top looks more presentable
- place it back in the freezer for about 20 minutes or so to partially freeze it before sticky back into the oven.
I find this helps but if it the content spills out, it is quite forgivable. Nothing is perfect in this world. I also find preserves better than honey.
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Many Happy Returns!
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i love Kuki Sabzi! yours looks so moist! I went on a kick of making one every week last year for about a month. great stuff.
that feeeesh!
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happy happy! I’m one who makes a birthday last a month and then some - celebrate yourself!
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I love this variety of kale, especially from our local Boston area farmers markets. It’s really good braised for a while and added to any soup or stew. You can also freeze it for later use. It seems to have a deeper flavor, at least to me.
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Totally get you on the lack of excitement for that one day of the year. It’s more dread for me at this stage of the game. I don’t like it; I don’t want to be reminded of it; I don’t want to celebrate it.
But a happy belated to you, @Ttrockwood.
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Thanks. More to come. Florida Amberjack is next up. The fish looks excellent. My job is to not screw it up
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Happy Belated Birthday!
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Not good, not bad, bday is another day like everyday. We should celebrate and treat ourselves nicely not just one day, but everyday.
@meatn3 @Ttrockwood @LindaWhit
Girls! Cheers!
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Made Travis Lett’s Gjelina - grilled broccolini with garlic, crushed red pepper flakes and red wine vinegar & the leftover of yesterday’s pork. I used broccoli, sliced thinly, turned out fine with oven grilling without precook. Easy and good, nothing to complain.
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More fresh local fish. Amberjack with sides of “left over” collards, slivered snow peas and more corn bread.
Notice how the sides are forefront in the picture. Big proteins are not my passion. Give me the sides
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Taking advantage of the weather to do outdoor chores. Perfect day to spray paint all the odds and ends that need touching up. I actually got carded and had to produce ID to buy a can of Krylon today.
A glance will assure anyone that my graffiti filled teen days, if they ever existed, are but a dim memory now.
So dinner was quick. Made some tuna salad for weekend lunches. Looked good so an open faced tuna melt became dinner. Raw carrots, radishes and bell pepper strips on the side.
Hope to do some real cooking tomorrow!
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I eat much like my avatar image - protein 1/4 or less of the meal, vegetables at least half, carb 1/4 or less.
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