He’s got a great teacher!
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I could act as a carrier pigeon.
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Lamb shank tagine with apricots, figs and preserved lemons. We love braised lamb shanks but the size of the ones in the grocery store are problematic. We each want our own but they are too big to be eaten in one meal so there are always leftovers. I was in Fattal’s (Paterson, NJ) and saw them cut into smaller pieces. They were so much easier to cook and eat. Served over farro since I was out of couscous.
For those NJ people who are familiar with Fattal’s Bakery and Market, they’ve completed a store renovation, and more importantly, a parking lot renovation. For those not familiar with Fattal’s, it’s a great Syrian/Middle Eastern bakery and supermarket on Main Street in Paterson. It is one of my favorite stores.
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Went very simple for dinner tonight…chicken thighs, seasoned with olive oil, dried thyme, lots of freshly ground pepper and lime zest. Into a 400° oven for about 25 minutes, sprinkled with fresh lime juice and finished with another 20 minutes in the oven, basting once.
Rice pilaf, green beans, and wine as the sides.
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Burrrr, it’s a soup night. Chicken soup (made from the dregs and breast meat of the Peruvian chicken) with orzo and peas. Seeded sourdough roll. Pstob.
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My DH feels the same way about preserved lemon, although I can sometimes sneak a little bit into sauces. I made myself some salad dressing with preserved lemon and dill a few days ago and have been eating it on EVERYTHING- that salty tang is so addictive. You might try adding just a bit of it to a vinaigrette or something and see if that makes it more palatable.
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Another excellent evening at Nonna’s Citi Cucina with mom and BF. This will be the last time dining at this location, as they are moving to a new (and much larger) building in the next couple of months. My meal was Chicken Piccata. It was supposed to be veal but I requested chicken as to not draw the ire of my dining companions 
. Mom had shrimp over risotto and BF had Chicken Parm with no sauce. For appetizers, we shared fried zucchini and the Nonna’s salad, which is basically an antipasto. While I’m looking forward to trying the new location, I have always enjoyed the rustic ambience that this setting has offered.
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Last night’s dinner at my sister’s. She made a pasta dough with farm fresh eggs i got. I had her roll it extra thin, because i wanted many, thin layers for a Smitten Kitchen’s mushroom (crimini & various dried) lasagna. I added a little Marsala and fresh thyme to the shrooms, too. Ended up with only 5 layers because I needed more bechamel. next time. Pic is of two squares atop each other, under a salad of arugula in a shallot/dijon vinaigrette. Not as rich as i thought it would all be, but super tasty. BF got leftovers. French pink bubbly to go with.
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That is so lovely looking.
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Stopped at my local butcher yesterday during my shopping errands. While the sweet Italian sausage was still priced the same, the steak tips had doubled in price since I last purchased them (now up to to $18.99/lb.) Which I didn’t know until after he handed the 2 lb. package to me. :::gulp::: but they’ll give me upwards of 8 meals, so I’ll justify it somehow.
I used a single sausage squozen out in little sausage balls in this favorite meal from Rancho Gordo, using their dried Royal Corona beans. I used baby spinach instead of arugula with extra pepper ground over top. Excellent.
Wine as the side dish.
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Last night was meatball stroganoff with pasta and wilted spinach.
Tonight, halibut smeared with pesto mayo and roasted. Leftover white rice with some green peas and chopped pistachios. Green salad.
Diet starts tomorrow 
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Thanks for the recipe link. I’ll be trying this.
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An epic sandwich to go with a not-so-epic hockey game: grilled chicken, zucchini, fresh Mozzarella from Livoti’s, sweet peppers, and balsamic glaze. The chicken was marinated in balsamic vinaigrette as well.
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thank you!
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We enjoyed another outstanding dinner at Fiorentini Restaurant in Rutherford, NJ, including black sea bass; pork chop; creamy risotto carnaroli aquarello (risotto aged over 7 years); short rib agnolotti, and vegetable soup. It all went great with an excellent Amarone and cabernet.
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Carnitas tacos with my avo crema and habanero salsa, mexi-rice, and a salad of cukes/shallots/lime juice/Tajin. Leftover Bolivian hot sauce in the crema (along with avo, crema & cilantro) and the rice. Carnitas makings in the last pic.
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i’m going to have to try this dish!
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