It wasn’t really bad but there was something about the texture I didn’t care for. Mr Bean liked it. I will say it was much easier than dealing with a whole octopus.
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LOVE this! The first time I made pasta I was ~two years younger than now–and it was with @MsBean so 3 is ahead of me! 
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Lol. I was just thinking about our pasta making adventure when I saw @gracieggg’s post. Maybe someday we can have a girls’ night pasta making adventure.
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Will join you guys when I get the Gulfstream lol. 
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It’s a date!
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Here you go, @Sasha. Link to corn pudding recipe plus my modifications.
I have found the original recipe to be adaptable, as you’ll see.
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It was a disgusting 108 when I left work yesterday. Luckily DH volunteered to pick up. Fried pita, hummus, hot sauce, wraps, and a Greek salad. No dishes no cooking! And, we each have half a wrap for lunch today.
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108F/42C? O.M.G.
Yesterday was the first time it dropped below 30C/86F after like 10 consecutive days of the heat wave. The hottest August on record.
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Hi @ChristinaM
Sorry, just was not quite in the frame of mind.
Been cooking and taking pics with the intent to post, but then just wouldn’t feel up to it.
Appreciate your page…
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Welcome back.
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Very glad to hear from you. 
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We had some CSA produce to get through, so I made Turkish-style braised runner beans, okra, and onions with fresh tomatoes and added summer squash and peppers for good measure. Also made homemade Turkish flatbread (DH cooked off the dough we bread-machined earlier), homemade hummus, and ground beef seasoned with cumin, allspice, black pepper, Aleppo, Urfa, etc and drizzled with peppermint-yogurt sauce.
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Quiet afternoon after a haircut and very quick visit to Wegmans.
Kinda nice to have the windows open. Will also help the electric bill to have the A/C unit off, as that was definitely higher than I liked for my last payment to National Grid.
Sea scallops picked up at Wegmans was dinnah: pan-seared with a lemon-garlic wine sauce, leftover rice pilaf, and steamed asparagus.
Wine. And probably more figs with peppered honey and goat cheese for dessert.
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Had a couple boneless skinless chicken thighs. Some brown mushrooms and a bag of cut kale dictated the direction.
Started the thighs in the Darto pan stove top. Added sliced mushrooms and kale and popped the pan in the oven to finish. Pulled at 170f. A quick tomato, pepper and mango salad was made
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The ol’ Saturday night stalwart: chicken cutlet with mushrooms, asparagus, and melted provolone. Dry vermouth deglazing. But accompanied by one of my new favorite sides: couscous salad with scallion, chick peas, spinach, and lemon vinaigrette.
To drink: it’s Saturday…so a martini of course!
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Your salad looks like something we would love! Is it an actual recipe or just your own concoction? Recipe or guidance please?
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So jealous that you got a haircut. My last one was in March before everything shut down (SF Bay Area), and I’m starting to look like Einstein (except my hair is bigger, longer and curlier)!
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Made dinner at my seester’s tonight. Rib eye with a compound butter (butter, chives, a little sour cream, black pepper), super tender, medium rare, and a Salade Niçoise with Rio Mare tuna and salt-packed anchovies.
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Own concoction and slightly different every time. But for guidance, this is what I did for tonight’s:
1 package of boxed pearl couscous cooked and chilled for several hours.
After chilled: about 1 bag of chopped spinach, 3/4 can of chick peas, 3 sliced scallions. (Red onion works well too)
Dressing: equal parts (I think two ounces each) extra virgin olive oil and red wine vinegar. Juice of one lemon. You can add zest if so inclined.
Hefty pinches of salt and pepper. Toss…and toss…mainly to break up the clumpy couscous.
Hope that helps.
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That salad looks phenomenal!
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