Gio, what temp do you use for roasting your cod and how thick are they? TIA
It was the half sleeve of ritz I have the problem with
Decent cheese deserves a decent cracker
One makes do with what one has. 
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Too damn tired, but the lamb burger needed to be cooked. So it was lamb burger on a toasted potato roll with feta on the bottom, ajvar relish on top, with some crunchy lettuce.
Tater chips, and a salad of red leaf romaine, a few shaved radishes, a shaved carrot, and half a tomato. Marzetti’s Simply Dressed Caesar dressing on top. A meh dinner. But it filled me up.
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Dayum, girl. You eat well.
I kind of love Ritz!! Although can’t say i’ve had them with cheese… I used to eat them with peanut butter in college. A lot. Enough that we had to take a break from each other for a while…
To me, Trader Joe’s 12-Grain Crackers are a multigrain, higher-fiber version of Ritz, and I’ve come to prefer them to Ritz, FWIW.
I was ragingly hungry when I got home, so I punted on a quick meal that turned out surprisingly delicious. Salad of romaine, red peppers, jalapeno and pickled radishes with bottled Caesar dressing and sautéed salmon fillets with a bacon-tomato compote seasoned with garlic and thyme. I haven’t been interested in salad lately for some reason but it was warm today and it really hit the spot!
Chinese chickenless salad tonight. Shredded nappa cabbage and carrots, edamame, baked tofu, green onions, sliced almonds, a handful of crushed ramen noodles, and dressing with a bit of sesame oil and soy sauce. Glass of reisling la carte.
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My 8 year old daughter just discovered Ritz courtesy of one of her schoolmates. I haven’t had them in years. They are pretty tasty.
La Panzanella, original sea salt flavor…Cracker of choice with cheese…perfect vehicle IMO does not detract … Currently out of them… I lifted the picture from the web…
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My mother has always had them in the house, so i end up having a few when i’m there to visit. Maybe it’s time i revived the ritz and pb snack!
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It’s not a case of one temp/time fits all. For this recipe I used 425F/7 min/3/4" fillets. Thicker fillets could take 10 min. Don’t forget the pieces of fish were coated first with a dusting of flour then with a healthy coating of seasoned Panko.
Chicken breast sandwiches with gruyere on brioche buns. But, the star was the salad. Fresh corn (yes, our hot spring means we have fresh sweet corn at the FM already), cherry tomatoes, avocado, basil, chopped pickled jalapenos/carrots, and a bit of olive oil and rice wine vinegar.
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WFD: Stir-Fried Pork. Pork shoulder sliced thinly; dark soy sauce; Chinese rice vinegar; mixed mushrooms; scallions; ginger sliced thinly; pineapple chunks; red sliced chillies (Thai bird).
Pork marinade: walnut oil, soy sauce, cornstarch.
Stir-fry sauce: rice vinegar, sugar, soy sauce, salt.
Stir-fry: oil, ginger, pork, pineapple, mushrooms, sauce, scallions, chili.
~ Steamed Green Beans Korean-Style. Dressing: chicken stock, sesame oil, dark soy sauce, peanut oil, cooked down to a thick glaze.
~ Steamed Brown Basmati Rice.
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Happy Holiday, HOs and vipers '-D
To celebrate, another exciting rendition of salad & chicken will make its way on the plates @casa lingua. A 5 lettuce mix from the local stupidmarket chain of which I’ve grown quite fond, topped with pan-seared chicken tenders — probably in some blackening rub or some such. There will be spice.
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Last night’s dinner (a couple of friends joined us) was Hazan’s carbonara, a salad of arugula with shaved Parm with a super vinaigrette, bread ‘sticks’ (brushed with garlic infused oo and grilled on the panini grill. And a sherbet I made with frozen fruit, yogurt and lime zest. Having too good a time to waste taking pix!
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I took out a flank steak tonight, so I think I’ll do a fajita salad - I’ll brush the steak with pureed chipotles after it’s grilled for some heat and char the requisite peppers and onions. Not terribly exciting but it should be tasty!
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Wednesday.
Frustrated.
Tired.
Convenience.
Sketti.
Sauce.
Wine.
Dinner.
Done.
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Veal chop , zucchini , cannellini beans .
