Chefs salad with blue cheese dressing. Excellent smoked turkey from the posh deli and a summer tomato. Half a tea egg leftover from takeout.
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I love mapo tofu but cannot imagine using beans for it. It is already tough using ground chicken or duck rather than pork.
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This garden is absolutely incredible.
Definitely a green thumb Mrs. P.
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Looks darn tasty from here
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I agree - this must be it, because if those were phantom breads made of ghost flour, they would be calorie free and sadly, they’re not - I have the figure to prove it 
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Wanted to try something new for me…I’ve rarely used dried beans in anything but a soup, so I’ve not dealt with a long prep time for the beans.
Friends on a FB food group have raved about Rancho Gordo Royal Corona beans for several years, so when RG had a sale and free shipping back in March, I bought some (along with two other types of beans).
I started the pre-soak process this morning with a large handful of these big-ass beans (maybe a heaping 3/4 cup dried for 2 meals), then went to the slow, low simmer in mid-afternoon, per RG’s instructions on how to cook on the stovetop.
They ended up in RG’s recipe of Grilled Shrimp with White Beans, Sausage & Arugula from a Napa area pizzeria.
Oh, my! This was great! The beans hold together in the long cooking time, but remain creamy. I ended up adding much more bean water to the sausage/veg mixture than their recipe calls for to get more of a sauce, even though I made way less than this recipe calls for, so pull out a full cup of bean liquid (or drain the beans capturing ALL of the liquid to use later in a soup if you have the freezer space, which is what I did!)
Oh yes, there was wine.
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We only eat carbohydrates once a week-ish, so our protein servings are larger than average. Most of our dinners are protein with a condiment plus a vegetable side. I typically eat 8-10 oz of meat at dinner; DH usually more like 12-14 oz.
Mom’s recipe for shrimp cakes, asparagus, and roasted potatoes. Old Bay aioli.
To drink: I agree with @BeefeaterRocks that it is time to [gradually] transition from gin/vodka to whiskey for fall. A Boulevardier it was. Bulleit Bourbon, sweet vermouth, Campari. My first one I went by the traditional recipe. My, uh, second was me just eying it up and it was more delightful. I went easy on the Campari, though I love the reddish tint it gives this drink.
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Thank you 
Your poolside meal looked divine.
Enjoy the rest of your weekend!
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Yep, it’s after Labor Day so we can’t wear white and it’s time to break out the bourbon & scotch. One of the best things about autumn and winter are hot buttered rum and warm coquitos.
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Gorgeous day on the coast. Driving back from a short trip to town, there was a wild turkey standing in the middle of the road. She didn’t move so I was getting ready to give her a nudge when her four chicks jumped down the bank and ran across the road and then she moved. I thought turkeys were supposed to be dumb. I am not quite ready to quit G&Ts
Gochujang-Braised Chicken and Crispy Cauli Rice. Blistered shishito peppers. Red cabbage slaw with pickled carrot and turnip.
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We enjoyed another excellent dinner at Drew’s. Details and pictures are in the link below for those that might be interested.
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They’re much thinner aren’t they? They’d have to be. I feel bad chucking what I’ve got though…
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With regards to protein serving sizes, it’s about 5-6 ounces for me at dinner, typically, if meat is a separate component of dinner. In a mixed dish, it’s usually less. Absent a starch, it’s a bit more than that, but also the green type vegetables increase too. I know dietitians/nutritionists typically recommend about 3-4 ounces of lean meat/seafood per serving, or about the size of a deck of cards. Good if you can hold to that amount.
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Not fair! I had whiskey tonight because of you and there you are with a G & T! 
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One of the best clam and mussels dish this year . Some bread crumbs from the pan . If anyone can identify the apple from my tree it would be much appreciated. I used a little bit instead of white wine . Super wow . Cheers.
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Yes, thinner. With the wooden peel, what I started doing was lift an edge slightly with a metal spatula and then slide under. Eventually I just went with metal, though.
