I made turkey porcupine meatballs similar to these, but using crushed tomatoes, a bit of brown sugar and splash of red wine vinegar, and 1/4 c cream.
Served over leftover cauli-jasmine rice with leftover braised cabbage and steamed haricots with butter and TJ’s mushroom umami seasoning.
A mid-afternoon trip to WF had me gritting my teeth at those in the parking lot AND the aisles. Somehow I got in and out relatively unscathed.
Picked up some wild caught sockeye salmon while I was there and went with an easy recipe to try something different than my two usual recipes. It was good; just not a wow.
Rice pilaf and steamed asparagus alongside, plus wine.
And a pic of what has become a regular nightly occurrence with Alfie lying on top of Finn on the back of the couch for a brotherly nap. They are so weird.
My son’s request was chicken Murphy spicy with potato chips. I love my boy!! Ceasare salad and air fried coconut shrimp (failure) not pictured.
Grilled flatiron steak, seasoned with Joe Beef melange du boucher, baked yellow tater with TPSTOBASC y una ensalada de cesárea. There may have been a few Manhattans consumed before, during and after.
We enjoyed another outstanding dinner at Belford Bistro. Below is a link for details and pictures for those that might be interested.
The great northern beans I cooked Wednesday have turned perfectly creamy . Just the way I like them. Power out , the well was dow, snowed in . Back to normal. Love these beans . Cheers
Looks amazing!
Perfect snowed in plate.
Aww cute! My 2 females can’t stand each other. We’re like refs.
Looks like it was worth the effort!
Some dinners from this week…
Pan seared pork chops with apples and onions, with roasted potatoes:
Japanese chicken curry with pickle and rice:
Tonkatsu with stir-fried veggies, and rice:
Totally! But what a workout. 
Upside is I still have about 1/2 qt in the freezer. Risotto?
Extraordinary …
More crab for lunch, and pasta making at sister’s today for dinner. Paired with miso marinated salmon and spinach sauteed with butter, garlic, cream, and parm.
Stunning. Looks delicious, thanks for sharing the journey!
Thanks! So does all your crab cooking… and that pasta! It makes me want to buy crabs now. 
Move. Over. French Laundry! Or El Bulli, Noma or whatever I don’t care!
I hope the “fambly” appreciates your culinary endeavours. Or I’d shred the to bits. (J/K)
A feast for the eyes.
