The grill worked perfectly. I’m impressed. The construction looks flimsy however so I’m going to make the most of it this season while it’s under warranty. I did enjoy the skirt steak too.
The salad was fabulous. Next time I’ll skip the chilli flakes, it was perfect without a touch of heat. 
Drooling over that salad.
There’s some supermarket Indian snacks to start - onion bhaji and pakoras.
Then I’m making seekh kebabs (which I’ve done before and don’t need a recipe) and moong daal (which I havnt and which does). Recipe is from Madhur Jaffrey’s “Curry Easy”. Carbs to be chapattis (local Pakistani shop).
Dinner last night was Romanian pastrami sandwiches and homemade potato chips with caramelized onion dip. The pastrami was from a local place that offers it as a Thursday special. Delicious, but it had sort of a sweet glaze on top that was somewhat distracting. The chips were from Russets that my son sliced super-thinly on the mandoline and then rinsed to remove the surface starch. So good.
We made the dip to use up a slew of caramelized onions that had been sitting in the fridge. To make it veggie-friendly for my other son, we mixed a little veggie BTB with the sour cream to give it that Lipton taste. It worked really well…tasted a lot like 1969!
Those pork chops look anything BUT boring, chowdom!
Making a mental note to try this next Wegmans trip…
Yum! Beautiful.
I’m not a big fan of Wegmans in general, but their soups are the best. For pre-made supermarket hot grab-n-go you will be hard pressed to find better. (Whole Foods is pretty good too)
That salad looks great.
Most supermarket soups need some doctoring up (ok, ok, I added some Green Dragon sauce to this b/c I like my heat), but this one’s pretty fine as is.
I ate the entire bowl. My man just had a little cup of it because it was so late in the evening already 
I am back in the saddle again. So tonight is a pot roast with onions carrots and potatoes. Plenty of garlic and a side of mushrooms. I could add the mushrooms to the roast, but I love them so much, I just want a bowl of them all by their lonesome.
I could make a meal of saute mushrooms with crunchy bread to soak up the buttery garlic juice!
Pork belly (brought back from Forchheim, Germany), Sauerkraut warmed with mild Gewürstraminer*. Boild potatoes for carbs. Just one of my favourite meals (but could be boring to a lot of people). Photo tomorrow.
*Added the wine to the Sauerkraut without looking thinking it was Riesling or Silvaner. It was a mild Alsatian Gewürstraminer. Wasn’t a disaster.
Very long work week, so dinners left a lot to be desired. Monday, quesadillas with a bit of shredded bbq beef. Tuesday, happy hour at the local steak house to use a gift certificate. Wednesday, a turkey chicago dog for me and a chili dog for DH. Thursday, last minute take out chicken and salad (water was all day due to a busted water pipe on our street).
So, WFD tonight is unknown, but I really am trying to formulate a plan to actually cook us a healthy meal at home. 
Bakin’ a tater.
It’s convectioning away.
Drinkin’ a glass o’ wine.
Tater skin will be crisped up.
Tater will be halved.
Tater insides will be fork-fluffed.
Tater fluff will receive some S&P and “some” butter.
Tater buttery fluff will be mixed with some chopped cooked broccoli.
Tater potato halves will get a sprinkle of cheddar cheese.
Tater halves will have some sour cream alongside.
Tater halves won’t be photographed.
'Cause you all know what stuffed taters look like.
Happy Friday, all!
Bob’s in charge of baking ‘taters.’ He pokes with a fork, then s&p and oo, bakes at 450 for about 70 minutes. I call the “Cameron Potatoes” since that his last name. I used to - and probably should again - replace the butter with cottage cheese.
This is why I love my convection toaster oven. Set it to 400 degrees on Fan Bake, and the tater is done in about 50 minutes.
And I personally think that baked taters require butter. 
Oh, his are DONE but this is how he does them.
Yes, I have been avoiding you HOs. Trying to lose my holiday “fluff” as someone so eloquently called it. Pork loin was on sale today so wfd tonight was Spice-Rubbed Pork Tenderloin with Roasted Carrots, using the loin instead. Salad of fennel, orange, red onion with an oo, orange marmalade, rice vinegar dressing.
How appropriate- yeaterday was “national hot pastrami day”…! (Haha, who knew there even was such a thing??)
Those chips looks amazing, impressed you made them
