We had another excellent dinner at Laurel and Sage in Montclair. They had an awesome special of Braised BBQ rabbit leg with a citrus BBQ glaze made on pecan wood with a side of granny smith apple slaw. We also had the always excellent beet salad and crispy blackened maki swordfish roll. Mrs. P had her usual soft shell crab (not pictured). It all went great with a 2014 Chateau Sixtine Chateauneuf Du Pape.
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Not the most photogenic meal, but a delicious 10-hour brisket and gravy over a slice of sourdough bread (to soak it all in) with garlic potatoes.
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I LOVE soupy gravy kinds of things over bread. In my mind there is no such thing as stale good bread, only a reason to save soupy gravy kinds of things.
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There oughta be a way to ban you from taunting us with your brilliantly sourced and ordered dinners. In the meantime, we can only lick the screen. But…watch out!
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We went to an afternoon party and had lots of snacks. For dinner I had a chipotle black bean burger in a ww tortilla with cheese, homegrown lettuce, and Thousand Island dressing.
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For dessert Mrs. P made a strawberry sorbet with fresh homegrown basil, balsamic syrup, and garnished it with fresh homegrown mint 
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Its amazing how a simple slice of bread brings the whole meal together…
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This worked so well I did a repeat performance with dinner guests tonight. Added a starter of a corn soup that was puréed smooth. My wife is still raving about this one. Can’t even remember what I did, just knew it would not be bad. I was looking to do a non puréed chowder but the frozen corn I used when broken up with an immersion blender was too fibrous, so into the Vitamix it went. The results were a velvety smooth corn chowder with loads of flavor
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Standing in our study a few weeks ago, staring at the wall of cook books, I told my DH I think I was done buying cook books since I have a few hundred and have never cooked from many. Hahahaha…spent Friday afternoon at the bookstore and came home with 4 new books. One was Jos Andres’s new Vegetable cook book. It’s a fun read.
So, tonight was his fennel bouillabaisse. Onions, fennel, leeks, tomatoes, saffron, Pernod. Delicious! Side was toasted baguette rubbed with garlic, Brie, and a fave bean (faves, mint, evoo, lemon juice).
Pic from the book.
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STOF . Rib eye steak dinner with a pint. To go prime rib dinner and two orders of hot wings . Total cost 4 dollars. At the casino . I tipped her well .
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The broth was made from a small 10oz container of corn cob stock and chicken stock. I put a gallon sized bag of cobs in the pressure cooker. Got 20 oz of stock when I opened it up after about an hour. It was so loaded with corn flavor. I usually get a better yield but I can only assume the cobs absorbed a lot of the liquid.
My wife definitely understood why I save cobs in the freezer. I have another bag that I plan on cooking soon to have more corn cob stock at the ready. Now how to squeeze out the liquid from the cobs for a better yield?
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Your next kitchen purchase!
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Bacon Cheeboigah.
Sweet pertater fries from Trader Joe’s. Nice and crispy.
The PSTOK (ketchup).
Wine.
Happy Father’s Day to those who are, and hugs for those who are missing theirs.
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Father’s Day celebration here. I got antipasti, assorted cheeses and crackers, bubbly, jamón and Tuscan melon. Macarons for dessert. I was going to make a steak, pappardelle with mushroom sauce, and grilled baby zukes, but who has room?
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Penne alla Vodka with grilled chicken and asparagus. I’ve tried several vodka sauce variations over the years and this one was a homerun. The shallot and prosciutto added to the sauce really helped.
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I think a vice would work well 
back from camping, and here are all the eats:
lots of snacky stuff, most of which ended up coming home with us. ratatouille, BF bought store-bought potato salad, which he loves. Fixings for negronis and g&ts for me, tequila for him, vino for both (but mostly me.)
muffalettas for the first night, and for lunch the next day.
we took extra meat (chicken, ribeye and sausages) to grill so we’d have smoky meals this week.
The balsamic sticky ribs were as remembered, to die for! wish I’d made more to bring home.
and we ate the steak for tonight’s dinner at home - so smoky! of course, so are we since we still haven’t showered or unpacked. 
great weekend, hope everyone had the same!
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Lasagna.
Trying out no boil pasta with previously made/left over frozen bolognese.
For now and for later.
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I camp. Next trip?
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Sunday evening dinner was more assembled than cooked from scratch. Yet surprisingly successful. Sauceless lamb and beef meatballs (purchased from Sophia’s, FYI for those in the Boston area) got a sauce I mixed from tomato sauce, jarred hot red pepper paste, and a touch of pomegranate molasses. Creamy feta cheese crumbled and julienned basil on top.
What’s likely the last of the season’s Massachusetts asparagus roasted in Sophia’s Greek olive oil as the vegetable. The orange blob is muhammara we picked up from a stop at Sofra in Watertown last week, which worked nicely for dragging asparagus through.
Prefab had its virtues.
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