heh heh but i was going for perfect rare-to-medium rare…
wow, that is stunning.
In fact, most of the time these days, I’m cooking quick: noodles, pasta, nothing very special to show. A bit busy with work. I will try to balance the 2, eating better or rather cooking make me feel better especially mentally.
Not a clue WFD. Gig at 8 pm, so an early dinner is possible. We’ll see what the stupidmarket has to offer…
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Yes, I know what it’s like. For a while my partner did all the week night cooking alone as I was simply totally destroyed, both physically and mentally, when I got home. Everything is better now, the best, actually. Hope the work load gets lighter for you soon, Naf.
Leftover clams got steamed on top of silken tofu. I poured some sesame oil on top after steaming. Sesame oil is one of those things I like but can’t eat too much of. Too overpowering.
Eaten alongside mung bean noodles and steamed Brussels sprouts.
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Short-lived whispers of TCC for dinner in the kitchen this afternoon… until I remembered that chickee thighs don’t always agree with me, which is not something I wish to deal with on stage 
Instead, we’ll try TJ’s fish nuggets with tartar sauce and a salad on the side. Quick, easy, and hopefully tasty.
those sausages looked great and the grilled endives are picture perfect
well still no kitchen - the tv dinners and boxed wine in plastic cups are wearing thin your dinners all look amazing. I can’t believe the crap I am eating - Marie Callanders seems to be the winner over Hungry Man but UGH. Tonight I have some home made chili that I defrosted 
But I am excited about my future kitchen and where things are headed so hopefully I will be contributing again soon.
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I was about to reply and ask if you got your kitchen back.
It’s going to be so nice when it’s ready.
I’m still not willing to trade a holiday for a new kitchen. Have been trying to avoid thinking about it but it keeps coming back when there’s a problem.
Its so nice to be back in the kitchen! Tonight is red wne and rosemary braise short ribs with roasted asparagus. I’ll make some lemon linguini for the poor Sicilian who never gets pasta and I’ll have More veggies… I think we still have purple and orange cauliflower.
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When we were redoing our kitchen I was standing in front of the frozen dinner case in the grocery store with a blank stare. Next to me was a women with the same look on her face. Feeling a little uncomfortable I turned to her and said I don’t have a kitchen. She replied with I don’t have countertops.
Those frozen dinners were so nasty I never bought more. We have a grill outside which was my salvation during the renovation
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WFD? Crappy steak on the road, not picture worthy!
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So very sorry to hear about your little furry one, @WeezieD. But glad you’re recovered AND that da Man took good care of you.
And THIS is what I would fear the most. I’d try my damndest to move my kitchen to the living and dining rooms. LOL
While we were waiting for our countertops (Bob had assembled the Ikea cabinets), 4x8 sheets of plywood did a great job. It felt quite luxurious
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As I’ve commented on other threads, the biggest problem was washing dishes in the tub.
The trendy spots here would call my dinner a “toast” or maybe tartine- whatever, it was delicious.
Good sized slice of dark rye, toasted, topped with a thick layer of the Zahav hummus, sliced radishes, sliced cucumber, a little green onion, hemp seeds and black pepper. Side salad with more radishes and cucumber, olives and vinegrette. Glass of hard cider a la carte
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There’s something of a Spanish feel to dinners this week. Last night, restaurant tapas. Tonight, tortilla & salad.
There’s something of a tradition here. We never really vary from the first time we had tortilla - visiting the sister in law and her bloke in Mallorca. The omelette is classic - just potato, onion and garlic. The salad is always what we had that evening - lettuce, big chunks of tomato, thick slices of onion. The dressing always the same - oil, lemon juice, garlic and a dash or two of Tabasco.
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I was so mystified by them as I had not bought one in ages I had that same blank stare just trying to figure them out - they are though a very easy means to an end I can see why people who don’t really like food rely on them so much - no thinking, no mess. They just are all so sweet to my taste.
