Eli, between the beautiful garden and food it looks like paradise
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Thank you 
Mrs. P really created a beautiful little oasis.
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I want this. RIGHT NOW. This looks heavenly!
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Thank you! It was one of those dishes that was made easier by cooking in stages. I already had torn up roasted chicken, homemade broth, and homemade chicken gravy in the freezer. My H had already roasted and de-cobbed the corn but then ran out of steam and ideas on how to use it. So quite honestly, I chopped some carrots and celery and boiled them in some broth, then when soft, added the chicken, corn, gravy, and some cream. Warmed thru. Voila. And the biscuits were not too bad. The hardest part of biscuits, I find, is to find the balance between incorporating all the sandy batter bits and not overworking.
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love that dish so much!
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This is on the menu next week 
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Kept it really easy tonight. Grilled Munster and Black Forest Ham sandwiches with tomato, bagged Caesar, and tomato soup made and delivered by our neighbor (sorry for the splatters - microwave).
I had a Knopper for dessert.
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Dinner Sunday night - Chicken Parmesan, spaghetti with Greek monastery sauce, “yard” chard with shallots.
Monastery sauce from garden tomatoes, with enough sauce left over to can 9 pints. Love having the sauce on my shelves. Pics of sauces over in the veggie garden/home canning thread. Not posted yet, but soon!
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BF made us killer cheeseburgers and fries - restaurant-worthy flavor, honest. i couldn’t finish my burg, and the fries (there was a whole other bowl of them!) will be re-crisped as his midnight snack.
My sister and I are leaving for Chicago in the a.m., until Sunday night. Not without a modicum of trepidation, but we intend to be as careful as we are here (notwithstanding getting on a plane) - masks everywhere, outdoor eating only, etc. And I’m still sure we’re going to have a great time in that wonderful city.
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hate those second Mondays!
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You are braver than I. I know you will have a wonderful time and arrive back safe and sound.
Bon Voyage.
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A long day with no food, so Red Snappers were required to get me through dinner prep, yes I truly do like horseradish.
Street tacos and pintos again. Tortillas were smeared with lime crema, then hatch chili sausage, pico de gallo and pepper jack cheese. After tasting a drizzle of taco sauce was added. Avocados, radishes and olives were sprinkled with Tajin. Oh yeah, that’s Olmeca Altos on the rocks with a squeeze of lime. It was that kind of day.
A gratuitous picture of Dale Jr. playing in my asparagus meyerii fern, I think I have a lot of Dale Jrs. Or maybe Darlas.
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I love eggplant and I love eggs. I knew this eggplant shakshuka-esque recipe from the NYT would be something I’d go for. And it was. Served over lamb pilmeni, a Russian dumpling my SIL brought down from Rochester, NY on her last visit.
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Nicoise adjacent. Grew the string beans, tomatoes and cukes myself. And threw on that pickled egg I made a while back and was saving for…something. I say I’m doing this 'cause it’s too hot to cook, but it’s not like potatoes come pre-boiled. It’s stll a fair amount of work.
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omg i love him/her!!!
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thank you!
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Picture of making chicken diavalo using something like this recipe.
Forgot to take a nice picture right after. What’s left is not as nice as I’d like, but quite tasty. Served with leftover green bean and tomato zeytinagli,
Or
and potato salad for the hubs.
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Nice!
It says "One of the biggest compromises I had to make with my husband, Daniel, back when we were dating was about eggplant. I realized he hated it, so I avoided cooking it for our together meals for years.
Whenever I was alone, though, I went all out on the eggplant front, stewing it down with olive oil, garlic and herbs into a dun-colored mush that looked suspect but tasted fantastic. "
I too, will have to wait for solo dining.
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