Went easy tonight to use up some lettuce, radishes and a cuke: a salad with those three and added shaved carrots, goat cheese, dried cranberries, and a hard-boiled egg. A lemon-tarragon vinaigrette drizzled on top. It worked.
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Aaaand… I’m back
Trying out a mealkit. Started with a breaded chicken dinner, but went off-script a bit. And I’m on the melting/fondant potato bandwagon too!
Baked harissa chicken with a panko crust, melting potatoes, virtuous green beans.
The chicken was flavored well (I’m trying a new brand of harissa I brought back from my trip, and it’s much better than the one I’ve been using), but the panko did not adhere (I followed their instructions).
The potatoes were wonderful - tasted similar to the ones that are cooked with my mom’s roast chicken (but not as good - those absorb the chicken juices and baste in chicken fat, so…)
The green beans were… plain, but I often overcook them, so I was happy that they were cooked right for a change!
There’s a whole identical second meal left over - meal kits are for 2. So there will be a repeat later in the week.
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We had split a portion of leftover miso chicken tonight, and then I had half a PBJ and some cereal. 
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you are very welcome!
BF used some of the Slater’s preserved tomatoes I made last night as a sauce for cheese manicotti (from our freezer-stash of things I got from our Italian deli that closed. 
) Salad of iceberg, French feta, sultanas, pine nuts, in a vinaigrette. It appears we inadvertently had a Meatless Monday, because the BF forgot to defrost anything.
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Looks tasty!
I’m curious about the meal kit. There seems to be a growing market! How did you decide to do it, and how did you choose brand and meal? What did you think of what you got?
I think its on topic.
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Never made this, will try it one day. I’m more lazy, do more pommes sautées with butter (and rarely with stock too).
Heating up some south-western Tonneins ham with sauce (the recipe was a secret) and potato bake in fondue with emmental, thick cream, white wine, dahes of cognac and onion pickles.
And there was cocktail!
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I know! Although I’m a pessimist this year. 87 departments have drought and water restrictions. (Which made me question, why this policy doesn’t concern us living near the capital?! We don’t have much rain too!) Last year, it was dry but not as dry and there were not much mushrooms in the market. Looks like this trend goes on, sadly.
I hope things are better for you in Spain.
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Pan fried haddock. Tartare sauce (supermarket). Boiled new potatoes. Steamed purple sprouting broccoli (although it beats me why the supermarket is stocking this usually very seasonal spirng veg in September).
Strawberries & raspberries with cream as a sweet.
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BTW John,
Thinking about a Scotland trip for this summer… (my honey has this burning desire to visit)
Seasonally and food speaking any particular time better than another?
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Late summer into autumn, without question. Scotland has excellent game and this is really the season for it. There’s also great seafood - almost fresh off the boats in the northern parts.
Be warned , it’s somewhere that has great ingredients but often an inability of anyone to cook them decently. So, it’s very possible to eat badly. Research will be vital.
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So many variations on the pumpkin martini. Always start with 4 ounces of pumpkin cream liqueur (Fulton’s Harvest or Pennsylvania Dutch) then add a half ounce of vodka AND a half ounce of any of the following: bourbon, brandy, spiced rum, or Licor 43 (if you like sweeter). Shake and strain! I’ve played around a lot with this one.
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And what was in THAT cocktail?
It’s a sidecar, Courcel cognac + Grand Marnier + lemon juice.
This could be difficult to find here.
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Cabbage and chicken soup to go with Japanese rice. Used chicken thigh, added some leftover carrots and shimeji mushrooms as well.
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Thank you John…so about a year from now…
Secondly, since I will be close by… I will want to stop in your corner, and hoist a pint with you and your bride!
