Fried shrimp, fried rice and slaw. The fog crept in and it is a lovely 60 degrees.
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Exceptionally amazing …
Love the cheese and charcuterie board & The gnocci !!
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If you decide to do that, I have a Microsoft Word format all set up with chapters, automatic table of contents generation, and most of an automatic index. I’m happy to share if you like and teach you how to use it.
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Beautiful photos.
I typically don’t top a filet but coincidentally did last night. Three mushrooms, whipped cream, chives, and a touch of parm.
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I still use the little diary my mom hand-wrote (mostly indian) recipes into for me through the years.
My annotations are to “fix” the proportions - and quantities: my mom’s translation of an approximated recipe to a measured one is rarely accurate 
But for anything that isn’t a family recipe, I use Evernote. That way I can annotate as I go and versions are preserved.
Many years ago we converted my aunt’s recipe collection into a word doc, printed out and placed into sheet protectors in a binder - that was a labor of love. But it wasn’t a “system” that she continued. She hints at an update, but no one has had the time or mental energy.
I’ve occasionally wondered about a better system for myself, but hadn’t focused on it much until my pandemic exile, when my little nephew kept saying “we really need to write down these recipes!” - because at all of 11 he wants to make sure his favorites, old and new, are preserved and passed on. So now I need to do something about it!
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Thank you! We love the charcuterie board and the leftovers will be used in a nice pasta dish during the week.
The homemade gnocchi was excellent as well, with nice cut up pieces of shrimp.
Your lunch looked exquisite as well.
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Thank you!
My wife likes blue cheese or Roquefort cheese on her filet. The restaurant didn’t have either, but we tasted a nice cheese on the charcuterie board that tasted similar to a Humboldt fog cheese, (the white cheese on the right of my 2nd charcuterie picture), and the chef was nice enough to top off the filet with a nice slice of that cheese.
Your filet looks delicious as well! I like the combination of toppings.
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Definitely still TPSTOGSP! 
You and the Mrs. dine and drink very very very very VERY well.
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Thank you 
Mrs. P works very hard during the week, & I like to treat her (and myself 
) to some nice dinners and wines over the weekend.
You seem to make some amazing dinners for yourself considering your stressful workload. You also manage to keep a great sense of humor about it.
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Thank you backatcha. My mantra is “If I don’t take care of myself foodwise, no one else will.” I guess that’s along the lines of “If Mama ain’t happy, nobody’s happy!” So the boyz appreciate it when I feed myself well. 
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Common to use Cabrales Blue (Asturian aged blue wrapped in leaves in caves) for Filet Mignon (solomillo de buey) … It is a cross combination of goat, sheep cheeses but can also be goat and cow cheese …
If exported, it is young.
Delicious !!!
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I’ve forgotten to post some recent meals…very unlike me. A leaky kitchen faucet has me discombobulated and avoiding much cooking. Looks like we’ll be replacing it if anyone has recs for a modern-styled pull-down sprayer faucet?
Tonight, japchae with marinated tofu, beet greens, zucchini, carrots, marinated mushrooms, onion, garlic, chives, egg omelette and scallion. Really tasty. Snap peas with butter, black vinegar, and white pepper as the side.
Last night, IP split pea soup and homemade honey wheat bread.
Friday night, mild thigh chicken curry with potatoes (using a Patak’s paste) and naan. Cottage cheese as a creamy element as we are out of yogurt.
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This is the one we got recently to replace our ancient cranky kitchen faucet. I LOVE it!
https://www.homedepot.com/p/MOEN-Kleo-Single-Handle-Pull-Down-Sprayer-Kitchen-Faucet-with-Reflex-and-Power-Clean-in-Spot-Resist-Stainless-CA87011srs/202497879?
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Tonight was penne in a vodka sauce with chicken. I was rather hungry so once it was finished I dug right in and forgot to take a pic. Here’s some flambé of the roma tomatoes while burning off some of the vodka. It was quite good!!
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I picked up some nice bone-in, skin-on chicken thighs the other day with no idea what I was going to do with them. I had some time this morning so decided to marinate them in lots of garlic, lemon juice, and fresh oregano, giving them some Greek flavor. They were then grilled, as were the frozen french fries with rosemary. Served with wilted spinach, a chopped Greek salad, and tzatziki.
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I thought I was going to make Korean-style beef - if the stew meat that was in the depths of my freezer had survived.
It did, but then I had also cleared space for and unpacked my brand new instant pot with sous vide functionality… so now the beef is cooking sous vide overnight and will be tomorrow’s dinner
Back to the drawing board for tonight.
I had not partaken of the divey but reliable chinese takeout place around the corner since returning, so beef chow fun and bbq spare ribs for me tonight.
Hit the spot.
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Another coincidence here…I sometimes add a bit of Point Reyes Blue. 
Marin, Sonoma, Napa, Mendocino, and Humboldt are great reasons to miss NorCal. I used to spend a lot of time on a Highway One between SF and Gualala.
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We’ve been enjoying the Point Reyes cheeses that have come to our supermarket in MA (Market Basket). They’ve carried Point Reyes blue as well as the Toma Truffle. Such treats.
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