@Frizzle - Your place at our table is set!
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WFD: International Turkey Cheese Burgers. Swiss cheese, with German sauerkraut for me. Grilled Italian focaccio instead of burger rolls, Russian Dressing. Lettuce and tomato salad, simple French dressing. Spanish salsa rossa. Mexican tortilla chips on the side, because today isā¦
National Tortilla Chip Day!!.
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Blue Plate Special @casa lingua 
Spent part of the afternoon working on two originals with my pianist and got home starved and tiredā¦ itās dreadfully grey and drizzly out there, kinda the perfect day to crawl into bed. Alas, thatās not an option since I work again for most of the eveningā¦ and so Iāve decided to skip my workout and make a very early dinner for us: pork tenderloin with creamy, boozy baby bellas served over roasted cauli. Side salad of spring greens, fresh mozza and roasted tomatoes in balsamic vinaigrette.
Perfect comfort meal for a crappy day. Itāll keep me warm for my evening shift.
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That sounds really delicious, Lingua! White wine figures prominently in my garlicky sauted mushrooms, as my Mother made them. Just a splash, though. What wine do you use and how much? Or is it just by inspiration?
I often thought of incorporating Bourbon or Brandy, but then I thought that would lend a sweet flavor I wouldnāt want.
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I think Iāll use red wine - we have an open bottle of Alto Passo primitivo - I find red gives the dish more depth than white.
And I agree with you on the sweet-ish liquors. A very dry cognac or sherry would work well, too.
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Going with a pull-from-the-freezer meal. Took out a serving of lasagna from whenever I last made it to defrost and will be reheated. A crusty buttered roll; maybe a salad, definitely a glass of wine. Simples.
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To add interest for my palate, I added color to my pallete. Dressed up some leftover rotisserie chicken a salad of romaine, tomato and roasted beets & butternut squash.
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Yes, the white is subtle. Iāll try your suggestion. Thanks Lingua.
Is that a euphemism for hotter than hell?
Using up stuff in the refrigerator. SIlken tofu salad - just spring onion, sesame oil and salt as flavours.
Leeks baked until soft. Normally I would wrap them in bacon but I donāt feel like meat tonight.
Cheese for afters - a brie weāll eat with some of my tamarillo chutney.
Iām on a weather watch yet again today, if itās fine this weekend the four year old and I are off camping tomorrow - a spot close to a marine reserve that boasts excellent snorkeling while the bloke heads to a friendās house for a āboyās weekendā. Normally I prepare something in advance for camping trips so we can throw together meals on the fly but this time Iām terribly unprepared. We may end up eating two minute noodles.
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No. This pepper is fairly mild, medium heat chilli.
āSichuan dried round chillies or facing heaven chillies are a medium-hot, fragrant chilli pepper with a thin skin and citrus notes.ā
Lingua , What instrument are you playing and what style of material . Me , drums , no group at the moment . Thirty plus years . Jazz , fusion , bluesy rock and funk . Yamaha set , traditional grip . Sorry for thread drift .
Saw some rib cap at Costco today. Grilled it over pecan wood and served with blistered string beans
Also picked up a two pack of their organic chickens. Broke them down for later use and had an app of chicken livers and hearts
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scoobie, how is that cut labeled at your Costco? TIA
Rib cap
Hmm, Iāll have to look carefully but that doesnāt ring a bell with me.
Iām a singer - we play jazz, blues, r&b, swingā¦ stuff like that.
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Love it .
First time I saw it at Costco. A friend from Texas brought some to a cook out last year. It looked like a flank steak in shape more like this 
The ones at Costco were much narrower . About 1.5 inches wide and maybe 8 inch long
Unsliced 
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Me love the funk,
Gotta have that funk
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