Nice. Lighting you took advantage of, really makes the food “pop”.
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Thanks! Editing helped brighten it up as well
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Sounds like an impromptu Friday post-camping wine party at chez MariaCarmen is in order! You could serve everything on camping dining gear. Bourbon or whisky in camping cups.
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Also an advantage of eating before 6pm 
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nice!
actually, we’re having BLTs and fresh COTC tonight. Maybe i’ll crack open a bag of chips to go with. 
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OMG @naf! this was your clean-out-the-fridge meal! amazing, lady…
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Using up the painstakingly prepared Nancy’s Chopped Salad (very slightly adapted from The Mozza Cookbook) (and peeled! ) garbanzo beans with this week’s CSA fennel.
But with chickpeas.
And no fennel pollen. I can’t BELIEVE I have no fennel pollen! One of those things I would have bought without a plan.
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Might be able to gather some from wild fennel!
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I did this about 13 - 15 years ago when I first came across the idea of using fennel pollen. I tried it as a finish on a few different dishes and I tasted it plain. Perhaps it was the variety of fennel but I really couldn’t taste much of anything. I never bothered with it again.
I slipped a clean paper lunch bag over the flowers, gripped the opening shut and gave it a few firm shakes. Oh - I carefully looked over the flowers for bugs first!
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We do the same with camping/swap meet/ drag racing weekend leftovers… makes for an interesting week of dinners! 
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It was another gorgeous evening for al fresco dining (after getting drenched in a monsoon this morning). We ordered excellent takeout from Stamna Greek Taverna in Little Falls, NJ. We had a beautifully charred octopus, crispy fried whole porgy, and gyro, with green beans in a light tomato sauce with onions and herbs, and steamed spinach. It went great with a 2014 Mas Champart red blend consisting of grenache, syrah, and mouvedre.
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Welcome to Summer…the sunshine finally showed up tonight in the Boston area. The weekend looks to be really nice.
I had taken out some leftover roasted lamb for dinner. But didn’t want the typical shepherd’s pie or stew or tagine. So a lamb salad was created with a pear-raspberry vinaigrette.
Slices of lamb on my lettuce, sliced cukes, cherry tomatoes, goat cheese, blueberries and blackberries, and toasted almonds (no pecan halves).
The raspberry vinaigrette was pear white balsamic vinegar (because I didn’t have the raspberry vinegar I thought I had), raspberry preserves, Dijon mustard, olive oil, and minced basil and thyme, seasoned with s/p.
Not too shabby! Oh yeah, there was wine. It is, after all, Friday!
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Wowza
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I made this delicious (and trashy) white barbecue chicken thigh bake, served over cauli-bulgur-quinoa pilaf (say that 3x fast) with sauteed zukes and green salad.
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DH asked for chili. Always appreciates a plate of stuffed celery with whatever “pre” he is drinking.
Then, the bowl!
And why not a little cornbread…
(and leftover cornbread makes lovely breakfast…)
Note, meal was supposed to begin with fresh grapefruit segments, and I usually shower chili with grated cheddar and sliced green onion, but DH was STARVING and begged not to wait for these embellishments.
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No tongs-in-cartons for you! You order well but also plate up your ordered-in elegantly. Add Mrs. P’s carefully curated surrounds and you are living very nicely.
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Looks good! Hummus? Pimento cheese?
