It’s because I always go to Wegmans after my haircut every 5 weeks. Both my hair salon and Wegmans are slightly out of the way for me, so I just drive a big square on my local highways to get to both places and then home.
And Wegmans is the place I buy local sea scallops 99% of the time, because I trust their seafood. Those 6 scallops cost me just $8.50…way better than restaurant prices for just 3 or 4 of them… Can’t beat that with a stick.
Sunday … a quiet lunch on our terrace. An aspargus cream to start and a simple pasta dish. And some wines to pair with it.
Try this one - it’s worked well for me several times: https://smittenkitchen.com/2018/09/foolproof-cacio-e-pepe/
Another tip is to cook the pasta in a minimal amount of water so that the water is very starchy to help bring the sauce together. I use the Instant Pot but the same can be accomplished stovetop.
I sase all my parmesan rinds to add to the pasta water
penne with vodka sauce using left over oven roasted cherry tomatoes, left over home made tomato sauce, half a can of tomato paste, precaramelzied onions, preroasted garlic in EVOO m cream and vodka jus
Or a stick of buttah!
Went late 1980s/early 1990s Retro with dinner after watching the Patriots whomp the Jets.
Got it in my head that I wanted sun-dried tomatoes this weekend, so a couple of small b/s chickie boobies were stuffed with chopped oil-packed sun-dried tomatoes, arugula, dried basil and oregano, and feta cheese, with some of the oil from the tomatoes and freshly ground pepper.
A quick sauté on both sides in sun-dried tomato oil and regular olive oil, then white wine added for a quick reduction. Everything into a 375° oven for about 20-25 minutes until it reached an internal temp of 165°, spooning the wine over top several times.
Served on Basmati rice with wine alongside. Not bad.
I made a trip to an excellent Polish market today. Dinner was fabulous garlic kielbasa and sauerkraut on a roll with mustard and a dill pickle. So good! Stuffed cabbage in my future…
Dinner the other night - Wednesday I think. Shrimp and veggie stir fry with Calrose and cauliflower rice. A couple of simple soups and grilled cheese sandwiches (not pictured) due to the stormy and cool weather. Last night was Chile verde made by DD1 in her instant pot, along with some roasted tomato and Chile salsa. Both excellent, but no pics. Made a pie yesterday, which I’ll call Peach Melba Cream Pie. Didn’t use a recipe, but a blind baked crust, cream cheese layer, fresh peach layer, and topped with yard raspberries. Very good but the raspberry flavor dominated the peach, so would use less berries next time. I was able to make it sweet enough to be a delicious dessert, but it was far from cloying. Love the control & my A1C will be better for it haha. Tonight, a retro meal from the 80’s that’s still in occasional rotation. Still love it though!
Well the 2nd of our covid-canceled (4x’s) wedding was today! I don’t know if the plans morphed into this or what but we left very hungry. Dinner tonight after doing a quick rummage through the fridge one of my first culinary inventions as a youth;
English muffin pizza with jarred sauce. 
Dear God an abomination to cooking but still so dam good.
“Forgive mr father for I have sinned it’s been 36 years since my last confession…….”
(still so f’n good and yes I’m drunk at 8:26pm on a Sunday! Don’t judge me!!!)
Too funny @NotJrvedivici - I had an EM pizza for lunch today, but with homemade garden tomato sauce. But, I was thinking how very slumber party in middle school it was. You’re right though, tasted great! 
Meet Rosita.
Spent the day picking and roasting tomatoes, so from the freezer it was corn chowder. Garlic baguette and tomato salad with tomato oil, sale grigio and basil.
Not dinner yet, but I’ve been working on Ethiopian Buttermilk Curds with niter kebbeh.
I had a lot of buttermilk. Collards are on the way from my CSA.
Niter kebbeh
I think I’ll do this BLT salad for tonight.
What do buttermilk curds taste like? Same flavor/texture family as ricotta / paneer but tangier?
I would say tougher or harder than ricotta, although that’s before adding cream or the niter kebbeh. Not sure I can comment on flavor yet. I don’t have much familiarity with paneer.
Looks delicious; are those croutons in the salad? Bacon too? If so, yum!
Croutons and bacon and yum!
I don’t know Rosita but I have a house cleaner named Cosette. She came highly recommended by Victor H.
