very busy eradicating all those invasive evening primrose but managed to cook a pot of chicken vindaloo served wit naan bread. Also had some side snow pea leaves.with lots o garlic, cider vinegar and crushed red pepper.
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I guess I need to start looking more carefully. I’d be thrilled to find it. But as for where I live, somewhere between a city and hicksville. Closer to the latter.
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Whether they’re Tuesday mussels or Thursday mussels, they’re always a treat!
What's for Dinner #73 - School's Back In! Edition - September 2021 - #438 by Barca?
I’m looking up Hicksville. I remember Hicksville out side of New York in Nassau County.
Of note is that my Nor Cal Bay Area county might be called “special” or “poor thing”.
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The 72nd one? Epicerie boulud isn’t much farther!
i remember you telling me this before… sorry, I don’t mean to pry.
and i now see you’ve already been shown some brands. Marcel & Henri is a common brand I’ve seen, too. Hope you find some!
I asked the BF to make us a snacky dinner as we had so much leftover from the weekend. Voila! Sliced up pork chop at the top left of the board, along with pork rillettes, cheeses, olives, tomatoes, deviled eggs. Sauteed zucchini in the far left bowl - maybe the best thing on the table? - and sliced up merguez sausage with onions and peppers.
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I worked WAY TOO LATE (which in my case means 7:30pm). But I managed to get it together to make shrimp and oyster mushroom risotto, with parsley from the balcony. It was actually very pleasant to stand at the stove and mindlessly stir rice for a while. I also made a loaf of bread.
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Supreme.
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Am I getting in under the September WFD wire? Still September here in California.
I’ve decided this is crudo, but with Turkish tea plates and olive oil, lime juice, jalapeno, Ahi Amarillo, and sort of rocotillo peppers.
I never use these for tea, but I am thinking of using them for Panna Cotta.
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Do you mean TJs or Schaller? Think you may have conflated two separate comments…
(separately: epicerie has been a bit bare because: pandemic)
Jealous of your snow pea leaves!
(I like vindaloo better with rice… but haven’t eaten it in several years!)
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Another week, another pan of roasted Asian eggplant. This time, with a fresh cherry pepper, onion, tomato, and a square of feta cheese—channeling @digga with the baked feta.
This made a hearty, spicy sauce for creste di gallo pasta. Delicious, though less colorful without the rainbow of cherry tomatoes I included last time.
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I’ve started a new thread for October here:
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No, don’t worry. We have a few gourmet stores that I’m pleased about but neither would carry a pate. One is an Asian grocery, a Russian grocery (but they don’t prepare anything in house), and a Mediterranean deli. Also not big pate consumers, I don’t believe. We would go up to Canada not infrequently and there was a wonderful market there (Granville island) that had multiple pates that could be bought by weight, but they just recently opened the border after being closed for a long while, and they’re still making it difficult to get up there. A negative test is required, and in my little hamlet, it is a hassle and a wait of days to get one. We do have a Whole Foods and I’ll be sure to check out their offerings. I don’t legit shop there. I go in for high quality meats and then leave, and that’s typically about once a quarter.
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The town is actually 100K, which isn’t terribly hicksville, but we are smack between SEA and VAN, so in comparison we are tiny.
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My husband I were married for 6 yrs pre kids, and it was during law school and then law firm life. He was a PhD student. We would carpool, and routinely get home around 730-8, at which point we would start putting dinner together. We actually called it “T and S’s late dinners.” We were closer to the European dining schedule then, than we ever have been since. I can’t routinely eat that late now w/o heartburn getting the best of me at night.
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You definitely outgrow the ability to eat late (or at least I did). I used to routinely go out for a tuna melt or a breakfast special or piergi and mushroom barley soup after last call. This would probably kill me now.
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Looove the heavy application of bonito flakes!!
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