A DESSERT TASTING SUNDAY …
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Last night I made a failed chicken and orzo soup with spinach, using a leftover rotisserie chicken. Overcooked the pasta and greens by…a lot. Bummer - there’s lots. Leftover eggplant pasta tonight.
We had s’mores out first:
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I’ve been cooking because we need to eat but i haven’t been into it. Finally today I woke up and felt like cooking. Made this red lentil coconut curry soup. Dinner was shrimp tacos. The shrimp I marinaded and cooked in a nice herb, zest blend. Served with avocado creama, cabbage and homemade tortillas. Also followed the trejos tacos recipe for refried black beans which were delicious! Not a great pic but very satisfying.
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Went with the beef stew tonight to feed me and my freezer, served on malfadine pasta with buttery carrots alongside. And wine.
Served in front of The Sound of Music. My Christmas tradition is to watch, singing the songs with the characters. Cheesy, but I don’t care. One of my favorite movies.
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Tonight was my take on a beans-and-greens dinner. I made a potful of French lentils prepared with ras al hanout spice blend, a salad of baby greens with sliced pear and pomegranate arils, plus focaccia from the freezer.
Plenty of leftover lentils for a couple future dinners.
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That’s one of my favorite pasta shapes. 
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Made a batch of carnitas today, mexi-rice with cilantro, pico de gallo, and made fiesta bowls, topped with lettuce, pickled jalapenos, radishes, avo, crema, and hot sauces at the table. BF had two servings. I started a “mother” of carnitas broth - whatever the carnitas cooked in gets saved and frozen to cook the next batch in. Loving the flavor it gives.
and for the french fry chronicles, earlier in the day, these were a little darker than usual but still tasty and more crispy than others the BF has made recently. and I used a mix - Mr. & Mrs. T - for the bloodies for the first time - it was really good! just needed added tabasco but otherwise quite tasty.
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Asparagus tonnato! be still my heart!! it all looks great.
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Leftover tonight. My post was deleted yesterday. Who knows . Stuffed pork tenderloin. Inspired by Jaques and Julia. With side . Cheers again. 
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You’re all killing me - beautiful and inspiring food! As always…
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As long as you don’t neglect to also sing along with the instrumental parts when necessary (So long, farewell, auf Wiederseh’n, adieu … doot doodle oot doot doot doot doo, doot doodle oot doot doo!) - then it’s perfectly OK. 
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Is your chef up and running for the outside world? Please advise. I’ve looked and can’t come up with a site. Would love to support a small business. Thanks.
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We had a sensational tapas tasting at Bistro D’Azur. We enjoyed, lamb chops, swordfish escabeche, lamb and beef meatballs with a tomato cinnamon reduction, beef pinxto, scallop ceviche with orange and fennel, garlic shrimp, chorizo with brandy and garlic confit, duck confit salad, camembert cheese. It all went great with an excellent 2005 Syrah and a bourbon barrel aged red blend.
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Last night was lazy leftovers, had some sautéed broccoli rabe left over from dinner Saturday night as well as a few shrimp. Made some rigatoni’s with chopped broccoli rabe shrimp in a spicy scampi. Easy peasy and oh so cheesy!
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Funny, because I was actually the opposite.
I knew how to cook before my dad died, but since mom totally lost all heart in the kitchen, I threw myself into nightly cooking. Some really extravagant meals early on because it was the only thing that could keep me grounded. Had other things going on in life right after his death, such as a major issue with our house that still churns my stomach thinking about, so with life spiraling out of control, I made the kitchen my home. It was the only thing I could control it seemed. Not his death, not my life, or the house, but only whatever I was cooking. I guess that’s what made me the cook I am today. It got me through it. Mom still has not cooked much three years later, and only within the last year has returned to baking which she always enjoyed.
Grief hits everyone differently. Hoping you have a great holiday season, as much as these times (personal and otherwise) will allow.
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It’s been a long painful bittersweet trip ending in an early return due to covid reports along the way. Very happy to replant our feet in safer territory. We did our very best to visit safely and we don’t regret it. Our kitchen needs replenishing but a quick grab for lunch I cobbled together an egg bake for two. Loads of unpacking and cleaning to do. Thanks for all the well wishes. See you back in the boards soon.
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Missed seeing you around here. Glad to know you’re good!
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Must have been nice to see some relatives and made the most of the situation.
Good to have you back (early)! Most importantly, you and your family are safe.
