Nice marbling in the strip steak. Either prime or “prime in choice clothing”.
I’ve found some well marbled choice cuts at Costco that could easily pass for prime. On the edge of the two designations
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Yeah, my husband used to think I was nuts for picking through all the packages at Costco to find the best ribeyes, until I found a package one day that really was Prime in Choice clothing and showed him the difference. He was 100% convinced once I cooked the steaks!
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I stopped by my friends’ apartment just to drop off a book and next thing you know there’s an empty bottle of wine between us and her husband announced dinner would be ready in ten minutes and that i had to stay 
he made a delicious salad of roasted beets with vinegar, orange segments, red onion and a little spinach, and pappardelle with chickpeas and some sort of lemony basil walnut sauce/pesto. Fabulous unexpected dinner!
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Spicy pork burgers and mac. Pork was seasoned with shallots, garlic, ginger, soy, sambal oelek, minced jalapeño, and then the patties were grilled. A quick slaw of cabbage and shredded carrots dressed with soy, ginger, garlic, sesame oil. I topped mine with homemade pickled jalapeños. We both enjoyed the burgers a lot. A nice change from beef.
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I had one also . While sitting in the ER today for a severely dislocated middle finger a friend called my cell and told me that we are making the NBA playoff pool picks tonight , he said "Come over to my house for Minestrone , pasta with marinara , and pan fried Italian sausage and garlic bread ". Also had a bottle of Zinfandel . A great dinner and my finger is back in place .
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All I took away from this is “but that’s the most important finger!!!” 
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Tonight it’s a one handed meal . Bone in veal rib chop caveman style . Meaning no fork or knife . Just pick it up by the bone and eat it . I’m trying to figure out some more one handed meals since my left hand has a splint on my finger and a bandaged wrapped hand .
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WFD: ~ G brought home a package of frozen but cooked shrimp so that’s governing tonight’s meal. We’ll prepare a riff on Nam Tran’s Shrimp and Cabbage Salad from “Jasper White’s Cooking from New England.” We’ll use the thawed shrimp, and remaining TJ’s cabbage and carrot mix; from the recipe lots of cilantro leaves, julienned ham, dry-roasted peanuts, rice vinegar, hot chilli oil, peanut oil.
~ Panini of Prosciutto di Parma, sliced tomato, mayo, with a small sprinkling of 21 Spice Salute with cayenne.
Trivia: Nam Van Tran, a Vietnamese immigrant, was bartender at JW’s restaurant for many years starting in 1983. When he made this salad for his own lunch he’d bring extras. JW liked the salad so much he put it on his menu as an appetizer but used small Maine Shrimp. Immediate success of recipe ensued.
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I am well behind on my holidays - I made corned beef today, after soaking the meat in 5-6 changes of water over 3 days. My preferred method, which I adapted from Chowhound, is to simmer the brisket in water for 90 minutes, then slather it with a mustard/brown sugar glaze and roast. I do the roasting at 375F, on a sheet pan, with oiled/seasoned potato, carrot, and onion, for 45 min. The meat juices add lots of flavor and browning to the vegetables. The cabbage is steamed.
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I normally roast of steam fish (or cook it in a soup) but sometimes I also crisp-fry. The cleaning afterwards is a glaring reminder why I don’t do it more often. But it’s worth it!
Sauce is Vietnamese (fish sauce, lime juice, garlic and some sugar). The partner can only eat mildly spicy so I always keep my own chilli separately.
PS: first is asparagus available from the farm shop tomorrow! It’s very expensive but does get cheaper every week after that. I shall try to snap some pics when I go to the farm.
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A beautiful day in HV, which makes work so much more fun… were it not for the fact that it’s Blue & White weekend, so the town is swarmed with alumni and other shitty drivers.
Currently having another rendition of salad topped with pan-fried spicy chicken for a combo meal of breakfast/lunch/dinner – no time to eat before work, then had band practice with the aMAZing bassist again 
, where only scotch and green things were served, and am just about to go back to work. Changed my shift to start & end earlier, so I can join a poker game friends of ours are hosting.
Happy weekend, y’all!
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Owch!!! Your poor finger!
Sounds like that was a great meal 
Hmm, for one handed meals sandwiches, tacos, pizza, ploughman’s lunch, sausages…
I ended up in brooklyn today and found a great indian market- there was an entire wall of various beans and lentils! I stocked up on spices and various lentils and picked up some fresh parantha. I made this palak dal (but omitted the chilis) for dinner and scooped it up with the parantha. A random bag of mysterious indian crunchy snacks was my appetizer “khatta meetha”- spiced puffed rice and twig like crackers. Glass of reisling a la carte
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I tried that method and was very happy with the results. I’ve leaned so many fabulous tips though cooking forums (and probably gained a few pounds too)!
I love exploring the crunchy snacks - such interesting flavors and ingredients. Quite addicting stuff!
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Today I am breaking out Ye old Farberware rotisserie to cook a duck . I am going to baste it with a mixture of Pinot , honey , and loganberry jam , Probably have some fingerling potatoes, and a simple salad .
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Stuffed pepper. My new-found friend ‘riced cauliflower’ played a role 
Some VERY old homemade bulk Italian sausage I found in the freezer, sauteed with onions, garlic and mushrooms. Cut the peppers in half stem to tip (thanks, Julia Child, for that tip). Topped with grated cheddar. Covered and cooked at 350 for about 45 minutes. I had extra stuffing so put the peppers on top of that.
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Try taking that a step further, courtesy of The Frugal Gourmet: with a paring knife, slice through just the flesh starting where it meets the cap, running down to the tip, then up the opposite side, stopping at the cap. Then put your fingers into the slit at the tip end, pulling the two halves apart. The flesh will cleanly break away from the cap, maximizing the yield of usable flesh. The pith and seeds stay intact, which makes removing them quicker/neater.
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Seems like I get the same result. Whatever works.
After seeing some nice meaty short ribs at the market the other day I had the urge to smoke them. Been too long since I’ve done them that way. Smoked over apple chips and pulled when the probe went in like butter
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