Any time!!! I’ll spend a lot for some things but it irks me to spend a lot on things when I don’t have to.
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No backyard. However, we do have a roof - top terrace.
Wednesday 3rd June.
However, here is tonite´s pasta and Champagne.
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Extraordinary pizzas !
I like number 4, a White pizza …
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Started thinking about dinner without a clue…
Saw we had yellow skin potatoes.
Half a large sweet onion.
A pound tube of ground beef.
A half bag of Mozzarella Cheese.
Many spices.
Unsalted butter.
Dinner turned out to be a pure “American, white bread casserole”.
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Oh, yum. Either you really love bubbly or you were celebrating a special occasion (not mutually exclusive)?
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I made stir-fried snow peas with chicken and mushrooms, using a recipe on eGullet. It was spot on - definitely making again soon. I used crimini and rehydrated shitake mushrooms and added a tsp minced ginger with the garlic. Served over cauli-jasmine rice with garlic Napa cabbage and garden bok choy.
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Beautiful, and I’m sure, delicious as always @ChristinaM! Nicely balanced nutritionally as well.
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I was in a spicy mood. Egg masala, green beans with onions and chiles, and basmati rice. Methi thelpa which I bought a while ago and had in the freezer.
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Honestly, I was looking forward to that cheap, artificial powdery goodness!
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weird combo that worked! this morning i blended ground lamb with friend’s homemade vadouvan chili crisp, made into sliders, fried up tonight. On toasted english muffins smeared with my aioli, goat cheese, and topped with sliced cukes and shallots. more crisp at the table. Cabbage, carrot and jalapeno slaw with banana vinegar, olive oil, Everything but the Bagel seasoning, s&p, a little brown sugar, and a teensy bit of mayo blended in at the end. the sliders were juicy-licious!
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Lamb for breakfast. Nice eats. Like it.
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Fabulous.
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Lamb’s all gone, unfortunately. but there’s still chili crisp.
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excellent! i can just taste these homey textures.
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Forgot to photograph half of dinner - the kids part.
Redux of agedashi tofu, for which the little one gave me one of his highest compliments (“tastes just like the restaurant version” - the only higher compliment from him is that something tastes like grandma’s - ie my mom’s 
- he’s very stingy with that one 
). With indian-chinese fried rice and soy-garlic broccoli done in the oven.
I had the chicken rendang made yesterday, as did sibling (after making a face yesterday 
), who finished the rice, so I had to wait for fresh rice to cook when I got off my weekly call with friends.
Vegetarian adult said they weren’t eating because of some ailment, but I think they had the same meal as the kids because all the tofu was gone…
Another day done. Tomorrow will be simple, I think. Maybe mushroom pot rice. Let’s see.
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Glad you posted it here.
Looks lovely …
I am a big fan of Bok Choi …
I sauté occasionally in Ecological Spanish Evoo and a pinch of Basque sea salt … And a drizzle of Evoo. i enjoy it by itself as a warm salad !
I am not a grand fan of dehydrated mushrooms, so have to wait for wild Foraging of the Boletus season (late autumn) however, which rice is this ?
Is this Basmati ? I find it a bit too aromatic for my personal taste … Which rice have you used ? Is it ecological ?
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Your meal looks beyond enticing! Think I’ve just decided on dinner tonight @Mr_Happ , but over pasta. Yum.
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I’ll have that, please and thank you.
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