I LOVE that Sichuan peppercorn feeling. Thanks for the reminder- I’ll have to add a dinner using them to my list for the next week or so!
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Thank you 
Below is the original dish from Bloom that inspired Mrs. P. I think hers is even more photogenic
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Thank you! The best part is that the country ribs are already cooked. Mrs. P just added her dry Cajun rub and heated it up.
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Indeed beautiful @paryzer! Please relay my awe and aaahs to Mrs. P. It all looks fab and I can almost taste the ribs, looking at that pic.
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Made a baked rice and veggie thingy. Started with sautéed onion, squash, and broccoli. Mixed the veggies with a cheddar cheese sauce and baked. Side was salad with watermelon radish and persimmon.
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That salad is STUNNING!
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Thank you 
Turkey, turkey gravy, and veg over noodles.
I’m pretty pleased with this for a few reasons. First, the noodles were homemade, with my little apprentice. This was one of the cooking projects I wanted to do during winter break. Second, I had bought a 1/2 price turkey just after Thanksgiving, and my husband had butchered and frozen it. This dish successfully used the 2 wings, which were roasted to produce drippings for the gravy and enough meat to make it feel like not just noodles in sauce. Finally, I repurposed all the carrots and snap peas from my Jan 1 party crudites. I made a gorgeous crudite platter and although everyone should have been resolving to eat healthy, the platter was 80% there when the guests left, unlike the fried mac & cheese balls that vanished in the first hour. Go figure.
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Your main looks lovingly comforting, while your salad looks tantalizing and refreshing. A perfect meal for this time of year!
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Cheese tortellini my Aunt prepared with mini meatballs in Rao’s marinara sauce. Greens tossed salad with lemon. Crusty garlic bread.
I’m diving into a small bowl of butterscotch pudding while my darling is being good with a fresh fruit cup.
have a great weekend, all!
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Your meal looks delectable @Sasha, and a good repurposing of the crudités, which were indeed gorgeous.
My experience exactly, when setting up events for the health science/medical foods company I used to work for. I would always make sure to have lots of veggie platters, fresh fruit, gluten free breads and sweets, veg options, unsweetened iced tea, and red and white wines. Guess what was always leftover, or almost untouched? Yep! And the heavily sugared lemonade and white wines, were always the first beverages to disappear…
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Right? I mean, I had plenty of cheese, salami, focaccia, olive tapenade, cookies. So it wasn’t an all healthy spread. I was trying to give people options. But they didn’t bite!
Speaking of lemonade, I am pretty proud of a spritzer I made, both gorgeous and tasty. Lemonade concentrate diluted with some water, in which I steeped rosemary overnight. Next day, it went in the tank with a whole lot of seltzer and some giant cranberry juice ice cubes.
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Is it “that” butterscotch pudding recipe you shared? I’m going to make it again & thanks for reminder!
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It looks and sounds really delicious. I can imagine the rosemary to be an excellent partner with the other flavors.
I thought it would be seasonal in flavor and visually stunning. It ended up being even prettier than the picture above when the ice really was melting, and then the top was rosy pink and the bottom was rosy yellow. The lemonade and rosemary is a riff on the lemonade at La Fiamma pizza. Have you been?
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You bet it is!
No, where is it?
Mmmm - envious!
