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oh god, that plate looks extraordinarily good!
BF still in cooking-things-that-must-be-eaten mode
. thank god that meant bacon tonight. carbonara-ish dinner (criminis were added to the dishâs benefit) and a nice green salad with blue cheese and shallots.
eta - why are the pictures splitting my text?
âFacing Heavenâ chilies are hot but not burn-your-whole-face-head-exploding hot (like Thai and other chilies). Youâre not supposed to eat these Sichuan peppers, however.
I didnât realise how hot a scotch bonnet was til I bit into it. My head did explode!
Check where your mouse cursor is before quoting or uploading photos. I think this is most probably the case here.
Lingua sings - very well.
Google on âNatascha and the Spy Boysâ
Yours
Harters
publicist to Ms Linguafood
Good good 
We have a lovely lounge at HO, with the drinks, great food, music, we are in heaven.
Last night WFD roasted pork, marinated with 5 spices, Shaoxing wine and cook with sea salt, chili flakes and honey Quite nice, next time I will try something closer to the spirit of Cantonese Pork Belly with crispy skin. The basic ingredients are nearly the same, must get the right cut. (Not much fat this time), and the right procedures. Dinner was completed with oven grilled bell peppers and finished off in a cocotte on stove with reduction of tomato sauce with estragon in a cocotte. And jasmine rice.
My DIL was traumatized as a child by being left in a room with a bowl of cold peas which she had to eat. (Not sure who was the evil adult, but not her parents). So no peas for her but as a good mother she will serve them to her kids. At arms length.
Shelling peas with Mum was my first job in the kitchen. I ate almost as many raw as got cooked (and thatâs certainly the case now)
Sometimes I use just a splash of bourbon with garlic & thyme and a little cream. Itâs a tad sweet but goes nice with pork.
My sister would put them in her balled up napkin, or hide them under the mashed potatoes (which she DID like). Her best try was feeding them to the cat, who only preferred them with butter, but usually only licked off the butter and dropped the pea on the floor, exposing my sisterâs attempt at surreptitious disposal.
I used to swallow them hold while making chewing mouth motions. Now I LOVE them!
WFD: ~ Grilled Pork Chops with Pineapple Salsa. Ground cumin; S & P & EVOO; thick bone-in pork loin chops; diced fresh pineapple; finely chopped red onions; minced Serrano chilies; lime juice; chopped cilantro for garnish. The chops are rubbed with the seasonings then grilled over coals, but weâll use the indoor grill pan which is allowed. I like them cooked through but just pink inside.
~ Baked sweet potato.
Last nightâs Sinfonia Al Marrone:
The tenderloin had a nice kick from a lil extra shake of cayenne, and the shrooms were boozy and creamy. 
Salad was delish, too. It was just grrrreat to eat before 10 pm for a changeâŚ
Tonight, there will be Wegmans lobster bisque augmented with big fat shrimp that will be poached in the soup and another big mixed salad with spring greens, roasted tomatoes, the rest of TJâs mozza & balsamic vinaigrette on the side.
Pan fried lamb riblets seasoned with garlic , rosemary , lemon zest . With turnips on the side , and a slice of crusty French bread .
Went out for drinks and nibbles with an old college friend - had a couple of glasses of a nice Valpolicella and a platter with shishito peppers, roasted mushrooms, roasted eggplant with pomegranate seeds and tahini, and a mediocre burrata. Not the most exciting meal but the food was adequate, the wine was excellent and the company made up for everything else!
Dinner tonight was at the restaurant next door to work with a co-worker. Actually, it was drinks before dinner was ordered, until I realized that if I didnât get something to eat, it would be a very slow drive home. I wanted something fried - so fish and chips it was. Coleslaw was the veg. Well, so were the fries and ketchup, butâŚ
And of course, there was wine. So there was fruit as well. I think I did OK on the food groups.
Yea she does . Iâm a fan . Checked out some songs . Reminds me of this gal I used to gig around with in SCruz long time ago now goes by the name of Dizzy Burnett . 
This has turned into my winter of cabbage! For some reason i just keep wanting braised cabbageâŚ
So when i found this version with olives and capers it was the trifeca recipe for me as anything salty and briney makes me happy. I swapped in veg stock from the freezer and decided to add in cubed firm tofu for the last ten minutes or so of cooking to make it more of a meal. Pumpernickle roll on the side, with a glass of reisling.
This will definitely be a repeat recipe for me
Weâve been out for dinner the last two nights - and very nice they were too (reviews on the UK board).
Tonight, itâs a bulghur wheat and aubergine affair, flavoured with onion, bay, garlic, tomato, pine kernels and mint. A Nigel Slater recipe from Kitchen Diaries (2005)
Cullen skink. Iceland has a similar dish called âmashed fishâ (Plokkfiskur, a broth is also possible in this version) but I think Cullen skink is a lot better. Next time will use hot smoked salmon belly and perhaps also some smoked bacon. I guess that canât be called Cullen skink anymore.
Photos later.
Good weekend, everyone!
