Thank you. I will make sure not to ignore anything. I am feeling a bit better today and want to give myself a couple days before I go to the doctor.
My mom is the reigning Nervous Wreck champion 29x in a row and she has not jumped to “emergency” yet. But I imagine it will be on the horizon if things do not change.
I am going to attempt a salad for lunch today and to get through my shift before reassessing.
I have the stereotypical male “tough it out” approach to most things. I just suffered through some GI issues for years before finally getting medical advise. Mine was resolved with some very minor dietary restrictions and a bottle of pills to settle things down before the diet change established some stability. I should have gone long before. Prescription sent to the pharmacy at my local grocery and delivered curbside along with weekly groceries. As I recall, I picked up a load of household stuff curbside from the hardware store on the way home. grin
I am very fortunate that my doctor and her practice has embraced telemedicine. They trust that I can take my own temperature and weigh myself. Frankly telemedicine has made me less ornery about medical appointments. My doctor works from home most days so I’ve seen her new baby and her cat. Her husband remains a mythical creature who may or may not exist. grin
Must be nice for you people who drink for the enjoyment and pleasure of it. lol
Minimal cooking of late due to copious leftovers from a (fully vaxxed!) gathering I hosted on Saturday - first time seeing most of the invitees in over a year! I neglected to take photos of anything but the baked goods, but I made fromage fort and sous vide chicken liver pate to go along with plain sourdough and candied maple toasts (as well as gooseberry jam and ramp butter from my own plants - using up last year’s frozen harvests!). We enjoyed all of that plus some dill dip and crudites with drinks in the afternoon before the main event - BBQ brisket. I separated point and flat for smoking, then turned the point into apricot-habanero burnt ends and served the flat sliced with red-eye BBQ sauce (tangy with an interesting, rich background note from espresso). Rick Bayless’ cowboy beans, tater tots and an experimental shredded raw Brussels salad with tahini-preserved lemon dressing for sides. Cherry pie with almond streusel for dessert. I hadn’t cooked for a crowd in a LOOOOOOOOOONG time so I went a little overboard, but at least the food was good!
I sent doggie bags home with everyone and we’ve nearly plowed through the remaining leftovers, so tonight will be grilled flap steak, roasted cherry tomatoes, pesto, ricotta, and a salad.
That all sounds incredible!
Thanks!
I saw really small zucchini at FM not the pale green ones, but I was rushing - will look next time!
Seriously does!
What are the shellfish?
Based on the small claws (from what I can see in the pics) and very large, thick antennae, Im assuming spiny lobsters? They don’t have the large claws like Maine lobsters do.
Sure looks tasty.
I concur.
Love all your meals, especially your shepherd’s pie and lemon chicken. What’s in your poultry seasoning?
Happy birthday!!
Asian tonight.
Started cooking Chinese, then wanted lemongrass in the chicken and realized mung bean noodles were lying unused… so why not a bit of this and a bit of that?
Japchae (vegetarian because the kids tasted the seasoned noodles and declared: OMG DELICIOUS! THIS IS KOREAN FOOD?! Yeah, they have never eaten Korean food apparently… Major Aunty Fail, bec I’ve fed them everything else I love!)
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Chicken cooked sous vide in Vietnamese marinade, then browned to finish and the juices reduced to glaze
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No pic of Faux-Bulgogi — leftover steak cut thin, marinated, cooked sous vide, seared to finish.
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Awesome dad! Wonderful wedding!
Hopefully you don’t have a dozen daughters…
Congratulations! What a wonderful celebration to look forward to (bills notwithstanding 
)!
I’ll add to everyone asking you to take care and wishing you good recovery.
I had a delicate tummy growing up, and the habits have stuck with me in adulthood: BRATS for a few days plus probiotics (yogurt, kefir). My doc was pretty strict about adding any meat back - chicken soup first, then chicken (and eggs), then anything else. Raw foods and seafood last - well past normal.
Bacon/shroom carbonara tonight. Happy that I achieved that creamy eggs/cheese/pasta water sauce that has mostly eluded me with this dish. Mushrooms were pioppini, crimini, and maitake. Bacon was via Zingerman’s - Gunthorp Farms hickory smoked, uncured, Duroc bacon - very smoky, loved it. Will definitely be ordering more. Big salad on the side.
