our Boston-area neighborhood Sicilian-American restaurant (hole-in-the-wall) always has broccoli raab and they claim it is Sicilian. Lots of recipes for Sicilian on the internet, no idea how authentic they are. This article says the Americans (andy boy) who grow and market it in the US got it from Sicilian seeds.
https://www.epicurious.com/archive/blogs/editor/2014/05/get-into-broccoli-rabe.html
oh, you have a lot going on! I hope Skylar will get tempted. Cats have such varying preferences but my two best cat friends (I’m allergic, they visited regularly from the next door neighbors, one in California decades ago and the other in Greater Boston) loved canned people tuna. I’ve heard that’s not good for cats even if you get mercury-free, however…the California cat was extremely excited about all kinds of shellfish, especially canned crab and she also loved the cooking liquid from cioppino, even with the garlic and tomato. That may be a health hazard as well…
The vet school at NC State has given my elderly mother great food advice for cats and dogs for free.
you are working hard on all these eating situations…good luck and best wishes!
Was that by any chance at Tupelo Honey in Asheville?
The show? No, it was some kitchen secrets show.
Great restaurant. If it was local to me, I’d be a regular.
Mrs. P made beer can chicken for dinner tonight. She already took the chicken off of the beer can before I had a chance to take a picture 
She will probbaly pull the leftover chicken apart and make chicken tacos tomorrow.
Very green tonight! The rest of the asparagus didn’t survive until dinner… steamed and chilled some green beans (and now I remember why I don’t buy them this time of year, kinda tough)
There’s chickpeas under there somewhere, black olives are back, cucumber, the last two sad scallions, cilantro and spiced salt. Kimchi vinegrette after the pic. Bubbly booch and some plantain chips a la carte
I misread that as Bubbe hootch. An old Jewish grandmother with a moonshine still in the basement!
I agree. Unfortunately Dad is insistent that they stay. I filed 3 today. They can now safely be used. It gives me something to do In the quieter times. Much of the day is rather tedious. I like to have projects to excuse myself to when he starts needing some alone time.
I nominate Mrs. P to be our honorary den mother!
Thank you 
The tea brined chicken was a huge success. Big flavors, really well balanced. It had tea, ginger, garlic, onion, lime, tamari, habanero hot sauce and brown sugar in the brine (brined 24 hours.) I ended up cooking the chicken in the instant pot with 2 cups of the brine (due to rain.) When finished I took the chicken out to cool and reduced the brine/ drippings. In a skillet I sauteed zucchini and oyster mushrooms and added the cooked udon noodles, added the chopped dark meat chicken and ladled in some reduced brine. We topped it with Momofuku Ssam sauce. No leftovers.
Next time I’ll bbq but roasted would work, too- the skin was a really nice mahogany color.
Sounds good. I sometimes smoke duck breasts/meat or salmon in an old wok with orange pekoe. In Peking I had prawns cooked or boiled in Longjin tea.
Which tea have you used?
Indoor or outdoor cooking? Made this for neighbours at a bbq lunch, a success.
Shredded chicken in wasabi sauce. Poached chicken breast in hot water for 15 minutes. Chopped finely carrots, yellow peppers, bamboo shoots, scallions, pickled ginger and bean sprouts. Tossed with shredded chicken, toasted sesames, and truite roe. Dressing: oyster sauce, sugar, sesame oil, chicken powder, dark soy sauce and wasabi.
Finished with a few pastries.
Yesterday was Ecuadorian tripe stews Guatita, thanks to the recipe of @PHREDDY 's MIL. I made some Cebollas encurtidas or pickled onions with this recipe but used shallots instead of red onions, as they are too sweet compared to their small red onions. Served with avocado and rice.
I like it, maybe I would like the 1 hour cooking of tripe extended, since I like them really soft. And more sauce too. Actually I hardly felt the peanut butter, it was very subtle. Mr. n was disoriented though.
Edited
Reheated for lunch, added more cooking water to the stew, and this looked more like the right consistency. Difficult to concentrate on cooking when there was Top Chef on TV! Wow, the Belgian chef works in consulat in Tokyo was eliminated! The level of this year’s candidates are good!
I understand. I am patting your hand from afar.
Indoor.
Failed making fresh pasta. Luckily had ALDI brand “fresh” egg pasta in the fridge. With olive oil, garlic, asparagus, shrimp, and pesto. Pasta was a bit heavy but could’ve eaten it all day.
Late night stress baking. Clockwise from top: bars with dark chocolate brownie on bottom, milk chocolate-peanut butter-krispie cereal layer on top; white chocolate cake with lemon glaze; and vanilla cupcakes.
What happened with your pasta? I’ve had pretty good luck with homemade pasta in the past. I have had issues if I don’t let it rest long enough.
