I made a chicken broccoli and cheese casserole.
Cubed up some chicken breast and cooked til done, steamed broccoli for a few mins. Layered the chicken and broccoli in a 9x13 dish, combined 2 cans of cream broccoli soup and can of milk and poured it over. Topped with shredded cheddar cheese. Bake @ 400 for about 30 mins or so.
I know it isn’t fancy or anything…but I really like it and it is one of those comforting dishes to me 
The gig last night was a blast. Good crowd, good sets. Lotsa booze 
Nothing going on tonight – so finally, some actual cooking’s gonna go on @casa lingua! Picked up an organic split BISO chicken breast at Wegmans that’s currently drying in the fridge… not sure yet whether to give TJ’s poultry seasoning a go or whether to make my garlic/lemon/oregano marinade.
Either way, the chickie boob will be grilled. Sides are minty peas and a salad of baby greens with crumbled blue cheese & a simple vinaigrette.
Beef and Bovril pie (are you there Presunto?). A farmers market purchase from the Great North Pie Company.
Alongside , roasted cauliflower and mashed carrot & swede.
LOL yes, still here. But you despise Marmite so I think you don’t like Bovril as well.
Can’t find Bovril anywhere but in the UK. Luckily I have got enough for now.
Swede is also one of my favourite root vegs, and it is very affordable!
WFD: Monkfish from the F/V William Flynn.
Monkfish in Pimentón Sauce (Pescado al Pimentón). Steamed green beans.
After Ms Mendel’s descriptive history of Pimentón is the recipe we’ll be cooking. I’ll use the recipe from her cookbook though, My Kitchen in Spain, which is a little different than the recipe on her blog. So we’ll just use 2 slices of bread (for the sauce), Monkfish, Sherry vinegar, Fish stock, plus the other ingredients listed. In the book there’s an option of using crusty bread for the sauce, or boiled potatoes. I’m using potatoes to round out the dish. Steamed green beans on the side.
Appetizer salad of baby arugula mix and Belgian endive with blue cheese and a vinaigrette of pistachio oil, white balsamic, mustard, blackberry, s&p. Delish.
The chickie boob got slightly incinerated, but was still might tasty – as were the minty peas with a splash of heavy cream.
DH was craving Italian last night, so I whipped up some meatballs in tomato sauce - sausage, ground beef, crushed pork rinds, parmesan, various herbs, a bit of cream, eggs and sauteed onion and garlic. Smushed it all together and made largish balls, browned them on one side then flipped and added crushed tomatoes and some wine to the pan. Simmered until the balls were cooked through and the sauce had reduced. Served with roasted red and yellow peppers. Easy and delicious!
Those meatballs sound fantabulous, bionda!
We’re doing our Sichuan jour fixe today, since Tuesday was out b/c of my gig.
10 people signed up so far and I’m hopeful for a few more. That food just never gets old…
I am so jealous of you every time you post about this. There is nothing I love more than ma la ANYTHING!
You’d be welcome to join our happy group of chile heads any day, but I doubt you’ll want to venture that far into the boonies… and AFAIK, you have quite an array of good Sichuan restos where you live, no?
Organize your own Sichuan jour fixe in the city. The more people, the more dishes you can order 
WFD: Les Delicieux Petits Restes de Poulet. Un peu ceci, un peu cela.
Chicken with Soba Noodles, Soy Sauce and Shaved Fennel. And - thin tomato wedges, sweet onion half moons, red bell pepper strips. Dressed with a tamari, basil, mirin, rice wine vinegar, and minced garlic vinaigrette. Simples.
I feel a Sweet will be needed. Vanilla ice cream sundae with crushed walnuts, maple syrup, creme fraiche. (or maybe chocolate)
Crushed pork rinds is brilliant!
We do have great Sichuan available here, but unfortunately my husband HATES ma la! I don’t know how we’re still married. When I make ma po tofu at home, I have to add peppercorns to my portion only. 
Fer shame.
Find people to go out with once in a while sans the ma la adverse hubster. …
I braised some lamb shanks this morning, filling the house with that lovely smell. After I quickly cooled the pot, I pulled the meat off the bones leaving it in substantial chunks. Into the fridge so I could defat before reheating enough for our meal. The lamb shank ragu was served with some polenta prepared a la CH in the oven. Very satisfying meal on a strangely warm day in Boston.
Absolutely love lamb shanks
Braised and slow cooked meats are my weakness. Would take over a steak any day
Home late probably should have got takeout but had the pesto. Defrosted some fancy pesto from Bronxville farmers market frozen peas frozen shrimp spaghetti not too bad for a freezer meal.
