Glad you are feeling better 
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Oh, interesting, I don’t remember ever going there.
Where’s that Cath ? Your Basque place . I’ll be in Reno March 17 th for 3 days .
North Lake Street between 2nd and 3rd, dinner only, Tues. thru. Sat. PM me and if we’re around, maybe we can join you.
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I agree. I usually rinse them in a colander to get the ice off, then thaw. Although I don’t flour them. Seems it doesn’t stick. But they are perfect for frying them naked.
Oops…Just read up, never mind 
Thanks to linguafood, I make these wings:
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Turkey and beef meatballs simmered in red sauce. Caesar salad on the side.
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Santa Fe is right behind Harrah’s Reno 
(for those who need to know closest parking)
Louis’s is also great for Basque food. Both serves great food, at very very fair prices.
Mrs H is doing her prawn & smoked salmon risotto. I suspect a simple leaf salad will be the starter.
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As predicted… nothing was for dinner last night, at least for me. Went to the local gay bar after my show (during which I even made a table of lazy-ass students get up and dance!) where I had two fab Martini’s. My posse ordered a big-ass tray of fries, but I didn’t partake.
According to my darling, I made him a Strammer Max once we got home. I have zero recollection of doing so, but I’ll take his word for it 
Considering last night’s shenanigans, I am up way too early today. Working tonight, so WFD is, once again, a big fucking question mark.
Happy Sunday, y’all!
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Yeah, these wings had that “old dry skin” look in the still-frozen state. There was no ice clinging to them; just too damn old and stored in the original zip-top bag they came in. Got buried in the chest freezer and I forgot about them. Oh well - the chix thighs worked out well! I plan on making some chicken salad for a work lunch out of some of what was left. 
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And across from the ballpark. We’ve found onstreet parking in the same block except when there’s a baseball game.
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Monkfish stew. The colour comes from Moroccan saffron powder. (I prefer Spanish version of the powder now)
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WFD:
- Slices of Apples & Onions Roasted Pork Tenderloin [Nigel Slater’s EAT] Sandwiches. Dijon and Maj. Grey’s Chutney, thinly sliced sweet onion, peppery greens, on grilled and mayo-ed Focaccio.
2.Tossed Salad with Classic Vinaigrette.
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Freestyle and simple WFD, a pan fried squid salad with arugula, tomatoes, radishes with a yuzu sauce. Tomatoes were the last from our summer garden…the winter was so mild this year that those forgotten left on tomatoes got ripen!
Main was 2 red mulets stuffed with garlic, cooked very rare, with baked potatoes, finished off with a glass of Weingut Thörle, Riesling from Germany.
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Made another Mom Meal for her freezer and doubled it for a Cabin Meal for my sister and BIL.
Pork, Sweet Potato & Apple Cider Stew was on the menu tonight. Had to use two stockpots/Dutch ovens…and ended up having the knob on my Farberware Classic 6 qt. stock pot fall off. Time to replace, as it doesn’t look like they sell just the lids. I’m slowly moving to Calphalon Classic, so that’ll be the replacement.
This is essentially a one-pot meal, but I always serve it over egg noodles, so it’s a two-pot meal for me. Wine alongside.
Pork, Sweet Potato & Apple Cider Stew
Serving Size: 6
2 Tbsp canola oil – divided (more as needed) – or olive oil
1/3 cup flour
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp dried thyme
1/2 tsp dried sage
2 lbs. boneless pork butt – trimmed and cut into 1-1/2" chunks
3 large carrots – peeled and cut into 2" chunks
2 medium sweet potatoes – peeled and cut into 2" chunks
2 cups apple cider
1 cup chicken stock
1 Tbsp cognac
1 Tbsp apple cider vinegar
1 bay leaf
minced parsley
Preheat oven to 350°F.
In a large Ziploc bag, combine flour, salt, pepper, thyme and sage. Add cubes of pork. Seal shut and shake well to coat the pieces of pork.
In a Dutch oven suitable for both stovetop and oven, heat 1 Tbsp. canola or olive oil over medium high heat until shimmering. Add pork shoulder cubes in small batches, browning well on all sides. Remove browned pork to a bowl; add more oil to the Dutch oven and brown remaining pork. Remove all pork from Dutch oven.
Pour apple cider, chicken stock, cognac, and apple cider vinegar into Dutch oven and bring to a boil, stirring with a wooden spoon to loosen the fond on the bottom of the pan and blend it into the liquid. Turn off stove heat.
Return pork to the liquid, and tuck in the pieces of carrots and sweet potatoes, trying to ensure that the liquid mostly covers the meat and vegetables. Tuck a bay leaf in under the vegetables and meat, sprinkle some of the flour mixture over top, and cover.
Bake in a 350° oven for 1-1/2 to 2 hours, checking occasionally to stir and ensure vegetables are cooking and liquid is thickening. (If liquid remains too thin, remove the lid and stir occasionally. You can also add a flour slurry to thicken the liquid to a gravy at the end.)
Serve in individual bowls over egg noodles, sprinkled with minced parsley.
P.S. Sweet potatoes get VERY soft, so the large chunks are necessary so they don’t melt into nothingness when you scoop out of the pot.
And a gratuitous pic of Buster and Alfie in their lounging pajamas this afternoon. They were wholly uninterested in football today.
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That looks and sounds wonderful. Saving the recipe. I adore sweet potatoes.
Thanks for the furbabe pics
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Pork chop, thick, boneless, sprinkled with my pork seasoning and fried, a splash of beer to release the fond and fig chutney added to pour over, roasted carrots with oo, honey, orange zest & juice, s&p and a broccoli salad. There was bourbon earlier to ease the pain, no repeat for the Seahawks.
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How did you save it? I want to but don’t know how. TIA.
I wrote it down in a notebook 
