I’m so very sorry for your loss. BTDT ever-so-recently myself.
And your cheat meal sounds very good!
I’m so very sorry for your loss. BTDT ever-so-recently myself.
And your cheat meal sounds very good!
Quickie - ww bowties with sausage, spinach, fennel, and red sauce, cooked in the IP (of course) last night. DH made this, actually.
Taco Monday
Chicken breast injected with a citrus/oil dressing before hitting the skillet. Veg of stuff hanging in the fridge. A few snow peas, tomato, jalapeño and cilantro. Corn tortillas toasted on the comal.
Looks wonderful!
All I can see is bacon
Matzoh ball soup - first attempt! Used the tasty soup I made last week.
Started with tomato focaccia I made over the weekend, with olive oil and calabrian chile paste for dipping.
Could have been the most amazing chicken under a brick (pan sauce deglazed with my 2019 tomato shrub!) , the beginnings of a tuna nicoise salad for tommorow ( more shrub in the vinaigrette),
brussel sprouts roasted in bacon fat
Breakfast for dinner. Landed SFO ex Taipei 12 hours ago. Too lagged to slog out to buy fresh food.
SPAM steak with runny eggs, ACME torpedo roll. Green leaf salad still good after some time in the crisper.
Shopping tomorrow.
Went to the market for sandwich steaks but saw a deal on filet that was too good to pass up.
Salt and pepper crust. Three minutes on each side in cast iron. Finished four minutes in the oven. Perfectly rare. Side of air fryer potatoes.
Perfect
Agreed
Most important: Hurray for your son coming to visit!
I adore chicken under a brick but have only prepared that dish outside on the grill. Under a foil-covered brick, for the sake of cleanliness.
So I’m curious if you prepared that delicious-looking chicken indoors using an actual brick? ‘Cause if I follow in your footsteps I can tell my husband one of my Onion pals did this. Then it’s legit to him. I’d have to adopt a brick from the garden outside.
Soup of the night: Kale and sweet potato with turkey linguica. It’s a riff on caldo verde.
This bowl got a squeeze of lemon and several grinds of pepper at the table.
Tasty enough. I expect the flavors to meld and improve as the leftover soup rests in the fridge.
ETA: Based on the favorable opinions of others on HO, I tried Better Than Bullion roasted chicken base to sub for stock that I did not have. Handy! I did double the product-to-water ratio—normal for me as I usually dilute commercial stock or broth.
Slightly random dinner tonight.
The last of the bulgur mujadara, okra with caramelized onions, and finished with green mung bean pancakes.
Frozen okra is so disappointing compared to fresh… sigh.
Pancakes turned out great, on the other hand
I use a heavy cast iron skillet just a bit smaller than the pan I’m cooking the chicken in.
Grilled and chopped boneless/skinless chicken thighs with onions and jalapenos. Heavily seasoned with adobo, garlic powder, and black pepper. Side of rice and pink beans.
Aha, then my indoor chicken under a brick will have to be free of an actual brick. I could see my husband laughing his head off at the sight of a foil wrapped brick on the stove. A cast iron skillet should do nicely indeed.
And ( I like to think ) I’d say “Tell your story walking!”
My all time favorite line ( from Frasier).
For the record, my “walking-while-story-telling” husband arranged for an amazing exhaust to be installed in our kitchen.
Very much how I make my caldo verde minus the sweet potato. Yours looks delicious