We enjoyed another outstanding dinner at Bloom in Verona, NJ. Below is a link to the details and pictures for those that might be interested.
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BF made spicy Italian sausage and orange pepper ragù he worked on for a couple days, and today i made a really creamy parm regg polenta to go with, and a big Farmer’s Market salad.
I’ve got bò kho braising in the oven for tomorrow - thanks to @ChristinaM for the nudge!
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OUCH on the hand! it all looks wonderful, still, and bet it tasted great.
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apparently, she has not heard of TPSTOB.
ETA: Then again, it looks like she certainly has!
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those ribs look PERFECT.
LOL!
Wow!
I’m 
What is orange pepper ragù?
Today was a loooooooong but productive day. Some of you know that I co-manage a nonprofit (museum/historical society) in my ever dwindling spare time. Well, aside from a few special outdoor events, we have essentially been closed for a year+. Well, we are reopening in a few weeks and today was our first “clean up” day as we get the 128 year old Victorian mansion in shape. It’s relentless work.
This was my post clean up snack:
And dinner several hours later was my BF’s Asian honey-chili beef over Jasmine rice. And several pink lemonade vodka and club sodas.
How is it that my volunteer job is more work and stress than my two “real” jobs? I’m exhausted!
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I know; right? And to quote someone about the same thing; no W-2!
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I love souse vide . And then i shout soooooo veeeeee .
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Ha! 
So grim, so true.
But we press on for the greater good nonetheless.
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And a “128 year old Victorian mansion” doesn’t suck. 501c3 property tax exemptions for the win-win! Hopefully.
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Abso-freakin’-lutely.
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Oysters and a cocktail are a perfect start to a celebratory meal.
Happy birthday, @retrospek!
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Many thanks!!
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Happy happy! Looks like it was fun - and tasty.
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Happy Birthday!
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If you notice that I’ve been preparing various combinations of greens, mushrooms, and pasta a lot, you are right.
Last night we had delightfully peppery baby kale, shiitake mushrooms, and mafaldine pasta. I amped things up with a little preserved truffle butter.
Our spring CSA (Farmer Dave’s here in MA) has given us baby kale leaves the past two weeks. While I don’t love Winterbor kale fully grown—the only variety of kale I don’t care for—these little leaves deliver a pleasant kick. It’s like a different vegetable.
We also received the locally grown shiitakes from Fat Moon Farm as part of our share. Hurray!
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