Greg you are so far in you’re back out again!!
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That’s really awesome!!
“Imagine my surprise when one of the recipes in today’s New York Times was Swordfish”
I love when that happens! But it also makes me a little paranoid.
Happy birthday! Probably belated by now.
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I would be too if this was the NYT online but it was actually the print version. Unless of course they print everyone a personalized version.
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If they don’t, they should start.
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I made jerk seasoned (Badia rub) b/s chicken breasts, black beans and coconut-ginger rice, and garden beet greens and grape tomatoes in the chicken drippings.
Ate some TJ dolmas later.
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Dinners for the last few days:
Black beans with queso fresco, half an avocado, soyrizo and egg scramble, salsa, crema.
Beef rendang from the freezer with broccolini stir fried with sambal belacan and white rice.
Butter chicken from the freezer with white rice and a salad.
Curry laksa.
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The freezer sounds well stocked!
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Yeah there’s too much stuff in it. I live by myself so when I cook something I’m usually left with 3-4 more portions afterwards.
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Today was one of the last days for clearing out grandma’s apartment. So we went to the beach afterwards to clear our heads and then the BF and I went to the nearby Italian market to get some unhealthy things for a no-cook night and to surprise mom.
Started off with drinks outside. Beautiful fall evening.
Eggplant, mozz, and roasted red pepper foccaccia and sausage bread.
Fried ravioli and prosciutto rice ball (only thing I didn’t care for-- too salty).
Stuffed artichoke. It’s been years.
Pasta salad and burrata with fig spread and walnuts.
All while the cat looked on. Couldn’t get him off the table!
TPSTOM (who can decipher?)
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the proverbial shit-ton of martinis? (at least, that’s what I’m hoping it is.)
love the kitty!!
glad you got some comforting food in you on a difficult day.
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They may not look like it, but these were fat, piled-high, cheese steak-ish sandwiches, with TJ’s shaved beef, caramelized onions, sauteed maitakes finished with Amontillado, roasted red peppers, two slices each provolone, on rosemary rolls with aioli. We wolfed these down - so juicy. i have to buy that TJ’s beef more often. i tossed it with corn starch which I’d read would make it crispier, but really it only helped with any clumping issues during cooking. so, i’d do it again. Super tender.
Tomato & mozz were only a distraction.
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You are correct!
I went with Tanqueray, Lillet, and a thin orange slice tonight. Delicious!
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yay! i shall join you in one tonight!
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each of those is a winner!
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that duck is drool-inducing! glad your birthday was at least delicious, if not as festive as others. here’s to next year’s!
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@gcaggiano my newest concoction:
Hendricks Obrium Gin, Dolin Blanc, Blood Orange Vermouth, and the latest find, Piri Piri Cocktail Spice.
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Sounds heavenly…and I love the glass!
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I love that TJ’s shaved steak. makes a perfect cheesesteak.
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