Dinner for mom’s birthday last night at Nonna’s in Englishtown NJ.
This followed a breakfast in the morning prepared by yours truly (BF made the raspberry danishes from scratch the night before):
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I would braise some lamb shanks or lamb stew meat in it @ChristinaM. Think it would would be delish.
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My, my, my!
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Reverse seared two thick cut pork chops tonight. I’m now a fan!
Pan fried a few left over potatoes as a go-with.
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Or even a little ground chicken or legumes with a tad bit of sour cream.
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Hell yeah! I’ll be having one or three tomorrow. That’s my Saturday night drink. 
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Happy weekend! I’m sure your mom had a great b-day - you’re a good son!
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Aww thank you!
Enjoy your 'tini!
Hope there was wine. I hab a berry bad cold and I can’t hear. I need a hot toddy.
I went with my favorite Friday night dinner: steak tips with Ballymaloe steak sauce, a gigantor baked tater (although I tried to not go with my usual PSTOB), and carrots, peas, and TJs roasted corn. There was wine.
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I was worried someone would say it “looks like the dog’s breakfast,” as Ina Garten would put it.
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I repurposed chickpea curry into a chicken curry with coconut milk, served over quinoa. It was pretty good.
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Not here. We know luscious soups when we see them, Christina.
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I’m diving into that photo.
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Ditto that. Wish it were mine, mine, mine!
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DH wanted to experiment with dressings so asked for bare cucumber.
He drizzled it with Blenheim apricot balsamic and Orange EVOO recently gifted by dinner guests. He scarfed the entire plate so I guess it worked.
I did get my share of sausage and pepper pasta which worked for me.
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One dressing I like for cucumber is . Also I’ll add some sliced red onion into the dressing beforehand. 1/4 cup each of all these ingredients . White sugar , seasoned rice vinegar. I like the organic marukan . Water . I slice the cucumbers on the mandoline. I prefer the English. Refrigerate for a hour good to go . Top with cilantro if you like . Julienned carrots add some nice texture and color also .
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Indeed. This is a wonderful condiment for grilled chicken and fish, for rice, for noodles. Refreshing and adding zest at the same time.
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Cheers to you now, as I sip my Bombay Sapphire. 
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