Absolutely beautiful colors.
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My usual seriouseats pork chop, but this time with my early green garlic.
It’s pretty pink, but it was dry brined, so…
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Charred cherry tomatoes, inspired by an Ottolenghi recipe. Served over burrata cheese and scooped up with supermarket baguette.
Easy dinner for a Friday night.
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Another lovely scallop dinner courtesy of local 130 seafood. Quinoa, grilled broccoli and a few lonely spears of asparagus from the garden. We ate outside too! Gorgeous weather.
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Lasagna in a loaf pan? What a great idea - why didn’t I know about this? There’s just two of us, and I’m not big on leftovers, so this would be perfect. I Already have steak and salad planned for dinner tonight, but I’ll make it for tomorrow. Thanks!
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I know, so nostalgic.
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Pretty!
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That looks good. What do you mean re: pink/dry brined?
Well sometimes when I brine something it stays pink even after it reaches a medium temperature. Not sure that’s what happened here. I did the Seriouseats recipe where you start in the oven at 250, take it out 5 degrees short of the finished temp, then pan search for color and flavor. I didn’t actually check the temp.
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Sure! I’m usually cooking for 1, so I use a lot of smaller containers and half or quarter recipes done in a toaster oven.
I was being difficult when I used the loaf pan, to make a point that it was lasagna for 1 with leftovers 
But… that loaf pan is perfect for half a brownie recipe too.
I think my next lasagna is going to be roll-ups, though. Also easier to portion and freeze, and I’m not as gluttonous slicing it up 
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Absolutely amazing garden and the cuisine is gorgeous …
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Thank you so much 
Enjoy the rest of your weekend!
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Ah, OK. I wasn’t aware! My FIL got us a Thermapen and I am in love. Especially since that study just came out saying that chicken isn’t necessarily done when it turns white.
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That looks so fantastic. I’m glad you decided that your tastes count, too!
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Hear, hear!
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Swordfish piccata, mashed, butternut squash, simple salad. Roasted the swordfish steaks, then sauced with the piccata which was really spot on. More flavorful than prior attempts. Swordfish was super fresh.
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I took the night off and got sushi+ for me and the kidlet. He was NOT into the Philly roll despite loving smoked salmon, cream cheese, and white rice. Don’t know why I bothered. 
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Very good thing to have!
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Seconded on both - I’m still using the (I think?) Original thermapen but gotten people the mk2 as gifts, and I hear it’s way better. I get the color/brining issue too so I’ve become a temperature convert
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