I actually did use the curry paste in lieu of lemongrass and shallots, since both are listed in the ingredients. Then I behaved as though none of the other aromatics were included (because it’s so tasteless), and added everything else 
With the noodles, I’ll know better next time to cut the time.
Lunch at home - Friday the 5th of June …
Truffle spaghetti with grated truffle … and a French butter and Evoo dressing … with grated truff …
And a Portuguese Red 2011 …
What a beautiful lunch! 
That truffle pasta looks as good as anything on yesterday’s (6/4) episode of Top Chef
Gorgeous truffle pasta lunch with a beautiful wine pairing!
Swanky
We had drinks, cheeses, and some apps from Trader Joe’s last night out on the patio. No food pics. Was too hungry after a day at the beach and dove right in.
Side note: @Lambchop I had a crusty baguette and thought I would try dipping it in the chili crisp oil. OMG what a discovery. It was a moment of shame, but so delicious!
I’ve been known to eat chili crisp by dipping a spoon in the jar.
same.
Okay, Chili Crispers! Sold! I had been avoiding getting it because I have sooo many condiments including several types of chili condiments - Sambal Oelek, Harissa, Sriracha, Sweet Chili Sauce, Gochujang, Homemade stuff, not to mention various hot sauces, chile peppers & powders. But! You guys are definitely selling the Chili Crisp, so…
Okay, but also sambal bajak
I don’t think that comparison was great. I sort of think of raw and cooked, but that’s probably not it. Bajak seems harder to get.
Nooo! You’re killing me… okay, I’ll look it up. 
Thank you very much.
We were going to eat lunch on a terrace on the corner, however, I wanted to use these products so I had been quite inspired …
Have a wonderful weekend.
Ms. Bean,
What a lovely compliment.
Thank you very much and have a wonderful weekend.
Thank you very much.
We had been celebrating our going to Phase 2 on
June 28th …
All our best wishes for a lovely weekend.
Pad Thai from a kit, incorporating leftover chicken stir-fry and new mushrooms and Napa cabbage. Was OK but fully homemade would have been better.
A delicious hybrid white wine alongside.
It was a week.
A hella week.
I survived.
And walked out at 5 o’clock tonight.
I had a date, after all.
With several glasses of wine.
Dinner is fashionably late.
My go-to Friday night dinner.
Steak tips, this time seasoned with Penzeys’ Quebec Beef Spice. Pan-seared on the grill pan and finished in the oven to medium-rare, with Ballymaloe steak sauce drizzled on top.
Baked tater in the convection oven with the PSTOB, snipped chives, AND the PSTO sour cream, and steamed broccoli.
I might drag my tired ass downstairs to the garage freezer for some ice cream later.
Or I’ll just nosh on a couple of squares of European chocolate.
I feel better now!
Lacked inspiration today. My Cooking Muse must have split off from me this weekend to to go sip a beer at an open bar in Traverse City or Escanaba, or The Soo. They weren’t with me when I had to go protein shopping, to choose what’s for dinner tonight. So I fell back on “familiar”. Chose to buy fresh, bone in, skin on chicken breasts at Mario’s Meats in Eastpointe. Turned into a good choice.
Spiced them heavily. Dusted them with more than ample portions of grated Parmesan and Panko breading; then oven fried 'em. Can I say “succulent” on here? That’s how they tasted.
My mouth watered! Great word and photos
.
