Continuing to support our local restaurants, we had some excellent takeout from Halcyon Brasserie. We enjoyed an awesome whole roasted branzino with bok choy and mushrooms, jumbo lump crab cake, meatballs with BBQ sesame sauce, bacon wrapped dates, and crispy fried chicken (not pictured). It all went great with an excellent California cabernet sauvignon.
14 Likes
More larder food. More free salad from the yard
Half a large half chicken breast → chicken crepes
And if you need more, apple croustade
25 Likes
no-meat dinner, for a change! i almost took pity on the BF and added bacon to this, but i really wanted to just taste the shrooms. fresh fettucini, maitakes & pioppini i got at the FM yesterday, minced garlic, olive oil, TPSTOB, amontillado sherry, thyme, breadcrumbs toasted in mo buttah, parm regg, and parsley. really good - we inhaled it. simple green salad on the side. last of the sourdough.
oh and i FINALLY made a batch of aioli that emulsified! my 2nd successful attempt ever after many years of trying. I used the stick blender method (not the first time), it worked immediately. Now to put mayo in everything…
23 Likes
Took it in high school “ola Isabel como esta”. That’s about it.
3 Likes
que pena!!
2 Likes
Happy weekend!
Pasta and meatballs for dinner tonight. Kids had their usual pizza Friday.
I also baked two loaves today, a GF one and an einkorn ww one. GF one looked and tasted better, lol.
And the chicken marinated as tandoori chicken (well technically chicken tikka since it’s boneless) was skewered and grilled. It tastes exactly right, but the lack of red color confuses my brain.
22 Likes
Ribs and broccolini
15 Likes
Absolutely gorgeous
That looks great & I’m glad to see someone else loves capers as much as I do!!! 
1 Like
My uneaten lunch kale Caesar became dinner with some parmesan toast. Some nice fresh greens hit the spot.
16 Likes
Indian food, regardless of how good it may taste, is never exactly the same in flavor, look, or texture when made at home. It has boggled my mind for years.
Someone I work with once said the red on the tandoori chicken/chicken tikka is actually food coloring but I’m not sure if it is true (I hope its not!).
We had a craving for sausage and peppers last night so the BF whipped up a big batch. I was cutting the onions and peppers for him and almost had a catastrophe: the knife slipped while slicing the onion and took the top of my fingernail right off! Only nicked a little of the skin (I don’t know how given the angle) so minimal blood but my life flashed before my eyes! 
6 Likes
Yikes, glad to hear you are okay. I’m the person who does the chopping in this house. So I know that close calls sometimes happen even to the careful.
Your dinner was probably all the more appreciated.
2 Likes
BTDT…on my first Thanksgiving of when I moved into my townhouse! But mine was way worse. Mom had to come early to help prep and help get the bandage off my finger that had dried on the sliced nail. Let’s just say The Great Thanksgiving Knife Incident of 2011 will go down in family history as very traumatic for me.
P.S. Neosporin is your very very VERY good friend! And a finger guard, so you don’t smack the end of your finger against something that drops you to your knees in pain. Ask me how I know that.
6 Likes
Thank you Karen! Yes, we love capers 
They went great with the vermouth, butter, and oil sauce.
2 Likes
You should always keep your fingertips folded in when you slice, balancing the blade against your knuckles.
3 Likes
That’s what I do @bcc - I’ve been miraculously lucky to have sustained very few cuts over my decades of cooking.
Sorry for your mishap @gcaggiano, and @LindaWhit, I can only imagine the pain. Had to take H to the ER at least once to get stitched up. He was filleting partially thawed salmon, when the whole fish slipped & thudded to the floor. The kids & I thought he’d cut a finger off, based on the epithets and sound effects we heard. 5 stitches. Oh, and forget the mandolins - he’s made a vow to never touch one again. This is a good thing. When I have a close call, it’s usually due to slippery onion skin, so I’m pretty carefully to remove that gossamer type layer before starting to slice.
2 Likes
Moved
Glad you came out ok Greg. I’ve been cut enough to know better. But I’m sure there will be a next time. Still have all ten for now
2 Likes
