one of my faves too… lovely!
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Tonight BF made what I was going to make for dinner because i had to work at the office today (yuck, by the way; not looking forward to going back at all): leftover longanisa fried rice. I was going to make it with kimchi, he put it on the side, with Japanese pickled turnips and Persian cukes. His egg omelet turned out much nicer than mine ever does, i don’t know how he makes it so tender! An assuaging dinner.
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That all looks so good!!
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Simple dinner last night - khichdi.
First round was very simple - with onion, garlic, and water-fried papad (ie microwave).
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Then I remembered that I had planned to make aloo bharta/chokha - spiced mashed potato, a very typical accompaniment in the eastern states of India. So I made some for my second helping.
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Tonight I made farfalle with pesto, potato, and peas plus a dollop of fresh ricotta. I’ve been craving pesto pasta for a year. Definitely hit the spot. Steamed broccoli on the side.
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I made a batch of Katong laksa using this recipe more or less to use up a bag of shrimp shells and heads in the freezer, and had some for dinner. Also made some sambal belacan for it using this this recipe.
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DH made an herbed oil for a chicken and vertically roasted it over baby cabbage, red onion, and carrots. I made a side salad of blanched goldilocks beans with tomatoes in a white wine, shallot, and grainy mustard vinaigrette. The dressing was so good it ended up all over the meal.
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Kale meatballs with garlic, ginger and a massive salad with chicken, bacon, a 7 minute egg, lettuce, tomato, red and green onion, avocado, blue cheese and blue cheese dressing
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Now that’s a Benny I’d happily eat 
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Oh, I’m not saying you ever said it or made it IRL. I’m saying my brain is telling me I’ve read it before. So maybe that means I traveled to the future and read it, and then came back waiting to read it IRL. Very Doc Brown of me from “Back to the Future.” 
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My husband almost fell off his chair !!! My dear said that "he has never known of a dish called “Melanzane di Bolognese” (Aubergine with Bolognese Sauce) … “Aubergine or eggplant grows in Sicilia and Puglia (Adriatic Coast)”.
Bolognese is a tomato based Ragù with guanciale (pork cheek) which is used in Lasagne and for Gnocchi and pappardelle, a thick ribbon formatted pasta in Emilia Romagna north of Tuscany.
So, this is quite un-usual to find in Italy !!!
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Could you back up please? In my head bolognese is a meat-based sauce that includes tomato (usually paste). Tomato is a flavoring, not a basis. https://en.wikipedia.org/wiki/Bolognese_sauce . Can you elaborate on your definition?
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Instead of guanciale the chef used eggplant in the tomato based sauce. It was his version of a healthy bolognese without the meat. He might have taken liberty with the term bolognese.
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We enjoyed an excellent Amarone al fresco, on a beautiful evening with Andouille sausage pizza and homemade guacamole and chips.
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We made a miso and yuzu cod. Served it with some rice and zucchini carpaccio. Also heated up a couple stuffed zucchini blossoms from the freezer.
It’s very hot and smoky here, so a light meal was needed.
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Last nights delicious steak dinner, age prime porterhouse for two. Mac n cheese and creamed spinach on the side.
Delicious again today!!
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that looks heavenly!
