Lunch Wednesday. Gnocci (wheat ) …
Looks great!
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We made porcini and morel mushroom risotto (doctored packaged…too salty) and sauteed chicken tenders, haricots with orange vinegar and roasted garlic olive oil.
DH plated - one tender went back.
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Garden tomatoes, what? Do you have a greenhouse?
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Pad see ew. It’s been a joy during COVID to experiment my way through some dishes that we had previously only ordered. I still can’t make them as good as Thai takeout, but it isn’t a bad substitute!
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I need to catch up on what you all have been up to!
@Sasha I LOVE pad see ew!
I’ve been up to spaghetti squash pad thai.
Sort of using this recipe.
https://www.thekitchn.com/recipe-spaghetti-squash-pad-thai-223927
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Oooooo! May I ask where your going? No! Don’t tell me! I will create my own adventure . 
Oh no! Glad I didn’t read this until it was too, late to worry.
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Poor thing!
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Hadn’t thought much about dinner aside from defrosting and brining shrimp.
Preoccupied with the birthday cake I was supposed to be making for tomorrow.
Kids had mac and cheese and Brussels sprouts.
I decided to skew Spanish because it was the fastest option.
Baby spinach sautéed with lots of garlic and olive oil.
Chorizo, more garlic, and shrimp fried in the chorizo fat.
A bit of charred (homemade) bread to go with all of it.
Fit the bill.
I’m still fretting over the cake, though. Will finish up tomorrow.
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I totally agree. Between not going out and not working anymore (I left my job at the end of 2019 pre-Covid. I planned on starting something new but haven’t been able as of yet) I’ve had lots of time to cook all kinds I things I never would have tried before. Your food always looks lovely.
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I saw, and had to smile when Christina reminded you that yes, you’d been down that rabbit hole before with the cabbage pad thai.
One of these days, I will be that glorious and disciplined. But right now, with 2 growing teen boys neither of whom are large at all (the little one is downright scrawny), they need their carbs and calories. Although I don’t. But they taste so good 
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Finally found a source for fresh abalone, albeit not the giant ones I grew up on. But needs must, so; small, farmed, shelled, whole = needed extensive tenderizing with a scallopini mallot; dipped in egg and saltine crumbs; sauted in butter, served with lemon. Butter/veal stock braised zucchini.
You can’t go home again, but these were quite acceptable.
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I do like rabbit holes! And I liked the cabbage pad thai, and the spaghetti squash pad thai as well!
