The wine was lousy but avail. Lamb chops torched in the hotel (shhhh), along with take out B sprouts and zucchini parm. Late night dinner before work.
It was the violife brand “Just like feta.” it was pretty good. The mozzarella i used was the Daiya shredded mozzarella.
my regular (non-vegan) peach cobbler method is close to this one. https://tastesbetterfromscratch.com/peach-cobbler/
The vegan version I made the other day (in individual mini pie tins for proper social distancing protocols) was this one:
Thanks again for all the b-day wishes! Covid’s not claiming me anytime soon…just not gonna happen!!
Tonight i was lacking in inspiration and had defrosted some BLSL chicken breasts. I butterflied the really large breasts, coated with EVOO, minced garlic and a TJ’s poultry rub. Roasted brussel sprouts and cauliflower + corn on the cob alongside. It worked. no pic.
Thank you for the tips. Eggs can go in so many different directions so they are a great way to use up what’s in the fridge. The recipe I used described the flavor as being sweet-tart. I thought my tomatoes were a little on the sweet side so I added a splash of black vinegar which really perked up everything.
The wine was lousy .What ??
Lol…I hear ya!
As Rod proclaims: Every picture tells a story…
These pictures say “Life is glorious.”
It’s the vivid colors that I find consistently joyful in your meals and homestyle. Lucky man (Emerson Lake and Palmer ref). @paryzer.
Perfect, thanks so much! I’m a fan of violife- they have provolone-esque slices that are pretty damn good, even when melted.
I found one of the corn- it was super sweet, from a little produce market by my parents in FL. I was there for a month or so, and forged on the super cheap fruit and veg. Scored some dandelion greens, and they came with a free bug friend haha
Thank you @Rooster! Mrs. P is very artistic. They say you eat with your eyes
Wow have I been doing that wrong all these years!!! (joke - but I concur your food always looks fantastic)
Thanks @NotJrvedivici! I try to bring Mrs. P and other chefs’ food to life, with my pictures to give the incredible food the justice it deserves
Got to love tater tots
BLTs on multi-grain with CSA yellow tomato and garden lettuce. Warm roasted cauliflower salad with kimchi sesame dressing. We really liked this.
Do you have a recipe or pls share your prep method. Thanks.
Turkey tenderloin, marinated for an hour in orange juice, a shit-ton of ginger (fresh grated and ground), some honey and s/p, then pan-seared and finished in the convection oven. Marinade reduced and a Tbsp of heavy cream added to sauce it up.
Leftover Basmati rice, and steamed green beans and white wine alongside.
I cut the cauliflower into florets, sprinkled with salt, and microwaved on high for 9-10 min til quite tender. Then tossed with a little oil (small amount of bacon grease left in the roasting pan), more s&p and broiled til a lil charred on both sides. While the cauliflower roasted I used the Ninja mini chopper to combine homemade Napa and carrot kimchi and juice, lime juice, Thai chili-garlic sauce, soy sauce, ponzu sauce, fish sauce, sesame oil, veg oil, and salt. Poured over the hot roasted cauliflower, tossed with chopped cilantro and toasted sesame seed and inhaled.