Tuesday: Stopped for a quick bite at a food & wine trade fair …
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Tonight I made chickpea, lima bean, and red lentil makhani over cauli-basmati rice. Served with radish raita, golden raisins, and toasted almonds.
While camping we made grilled brats, mac and cheese, and cucumber salad and linguini Alfredo, grilled chicken tenders, and…more cucumbers.
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It’s only valid if you post a complete vegetarian dinner (and no, bacon is not a vegetable) 
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I took 7 years of French, seeing this made me 
. It’s one of my favorite words.
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Felt like veggie chili weather (very rainy here in Greater Boston). Well, it’s what B requested for tonight. Local peppers (bell, habanero, and jalapeño), onion, and garlic. Canned black beans and Rotel tomatoes supplemented with local tomatoes. TJs soy ground beef. We ate it over high protein spaghetti. Wine and beer.
I made a real beef sloppy Joe for Spring Onion - he liked it! He ate the whole thing. I have no idea how to make a sloppy Joe so I bought some lean ground beef, sautéed it with pasta sauce, and stuck it between 2 toasted burger buns. He ate it all! (Granted, he was also distracted by watching Tintin, but that’s ok with me.)
This is our chili.
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Would you make this again? Because I would try to make it. Especially if you endorse it.
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I would, I thought it came out well. I found the recipe online here although they use GF noodles and also tahini rather than Chinese sesame paste:
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Meeting tonight, so I am having a snack of crostini with store bought chicken liver pate and home made chili pepper jelly, while DIL makes dinner. ( Cornflake schnitzel. I suspect I will have lots of cleaning up to do.)
Pictures captured what they looked like but they tasted better.
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Tintin!
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Dinner was chicken shrimp chow fan
Chicken marinaded overnight with soy, Lo Gan Ma’s chili sauce, mushroom sauce , sesame oil , rice wine
Then stir fried with ginger, precaramelized onions, preroasted garlic in EVOO
Then added velvetized shrimp and then at end, tossed with sesame oil to coat. set aside
Using same wok, stir fried carrots , celery ,a few poblano peppers, Cucuzza in that order, then added snow peas last. Using EVOO. Same Lo Gan Ma’s condiments added as week as Lee Kum Kee’s premium oyster sauce, then added sesame oil to coat again
to meat and shrimp dish .
(upload://r43c3EGegXwOKJjS4UuFk1ZMXZi.jpeg)
2 packages of Shrimp rice crepes were sliced to about 1” sections, added to. Shrimp and vegetable broth till pliable, shocked in cold water, drained, then fried with peanut oil. Added Lo Gan Ma’s spicy chili crisp and oyster sauce , Then, mixed everything together.
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BF used up some of the weekend pork chop and mixed it with leftover chorizo, a take on the campechano tacos we used to get in Mexico City. So good. Back to small-plating it.
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I love so many French words, I’m practicing for what may or may not be a spring trip.
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We had our neighbor over tonight for drinks and snacks. Everyone had my famous Pumpkin Martini while I stuck with Stoli on the rocks with a splash of Dolin Blanc. There was a board (because it doesn’t count unless it’s on wood) with Prosciutto di Parma wrapped breadsticks, mozzarella topped with figs and balsamic, goat cheese stuffed peppers, and assorted olives. Also a cheeseboard with Manchego, Bleu, and cranberry cheddar, and I made fried artichoke hearts with a lemon garlic aioli (even for a snack night I feel compelled to have one cooked item).
It started outside but rain soon brought us indoors. I had complained a few days ago about needing to differentiate meals and this definitely got the job done.
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A homely dinner (that’s the British homely) Left over meat loaf, mashed cauli, mushroom gravy and a green salad, sun sugars, avocado, red onion, bleu cheese and ranch dressing. There was wine.
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Is there anything for sale or rent on your block?
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Good looking spread! I know you’ve mentioned your pumpkin martinis before, just wondering how you make them?
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Ha! I’m sure we could hammer out a handle or two of Beefeater a week if we were neighbors!
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Okay, so:
Start with 4 ounces of Fulton’s Harvest Pumpkin Creme Liqueur. There are other brands so depending on where you live you have to take what you can get. Pennsylvania Dutch makes a version I believe.
I then add “splashes” of two additional spirits which I select from the following based on what I have: rum, bourbon, brandy, Scotch. I suppose vodka would work too but I’ve always gone with darker, richer spirits. Tonight was Bacardi and Maker’s Mark.
Dusting of cinnamon and/or nutmeg.
They are wildly popular in my house and with friends. I don’t drink them myself (only a sip to taste) since I don’t really do cream cocktails, especially before or with dinner.
And while I’m on it, I’ve done a Pumpkin Spice Latte Martini with Fulton’s Harvest, Kahlua, and Vodka. Talk about knockin’ em dead!
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