What’s the $/# for veal chops? I rarely see them so can’t remember.
Whole wheat flapjacks (Kodiak Cakes mix) and maple-blueberry pork sausage, with Grade B
maple syrup, because I get up late, and don’t eat in the morning.
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15.98# today . On sale a couple days ago 12.95 # . I got a bone in one .6 # for 9.59 . I prefer them to the rib eye for the same price . I like the mild flavor of them . Sometimes the beef will have more of a mineral flavor that’s why I like the veal chops .
Whew. That’s what I figured. Out of my price range but I’m sure they’re wonderful.
Found this interesting lentil/yogurt/basil/walnut recipe the other day and mixed it up tonight. I used less olive oil, seemed like too much as i was mixing it in. I let it sit in the fridge about an hour and then made lettuce wraps. Very tasty!
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jasmine rice?? dammit, i just made larb last week and didn’t have glutinous rice so i skipped the rice powder! i didn’t know you could use jasmine. Next time!
our favorites are the rosemary Panzanellas. also good with everything.
The last four dinners en la casa (there were a few dinners out in between):
pork larb - serious eats version, though i didn’t use toasted rice powder. but an excellent dish, with added thai basil, shiso, and radishes, cuz i had them. extra spicy, like we like it.
elisabeth minchilli’s 'nduja rigatoni and cauli, with added beet greens and toasted/buttered bread crumbs… also more 'nduja than called for because lizzy don’t like heat but we do (not that nduja is hot.)
combo of leftovers from those two meals (ground pork & 'nduja) became the BF’s meatball dinner with some store-bought feta-pita bread (delish), salad with feta, and crisped up skins leftover from the lacquered chicken of i don’t want to remember how long ago…
tonight’s snacky dinner of finocchiona salami, spicy coppa, olives, salad with blue cheese, sauteed chourico with campari tomatoes and shallots, last piece of that beautiful feta pita, and, not pictured, some La Panzanella rosemary crackers,
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Brisket for Passover…smells so good.
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That looks delicious. For the second night of Passover I was asked to bring a dish. Thought I’d give baked Gefilte fish a try. Two loaves that will be sliced Saturday. All wrapped and ready to go
A
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WFD: ~ Garlicky Noodles with Maggi and Butter from Into the Vietnamese Kitchen, page 234, by Andrea Nguyen. Fettuccini, pinch o’salt, Bragg’s Aminos, melted ghee, minced garlic.
~ Garlic Parmigiano Roasted Shrimp. Medium shrimp, peeled and deveined; olive oil; minced garlic; dried oregano & basil; Parmigiano; S & P; lemon juice; chopped parsley for garnish. 400F/6-8 min. From Damn Delicious. And, yup it is. The shrimp will be served on top of the noodles.
~ Sliced Tomatoes sprinkled with a pinch of Maldon salt, and pepper. Drizzled with a bit of olive oil.
OT: Very sad to read about Prince today. While I wasn’t much of a fan I did recognize his musical talents and innovations. May he rest in Peace.
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I love your Le Creuset collection - and the brisket looks good too!
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Wifey home late so… Pan fried potatoes with a carrot top pesto I made recently, to go with smash burgers. Something I can put together in under 30 min.
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And while I slice the brisket, this one won’t leave my side!
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Ha! What an adorable sous chef you have today 
I love your le crueset rainbow pots! I have a huge tall red one i can’t live without…
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If a house in your nabe comes on the market, please tell me before anyone else, okay?!? 
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Do you blame him/her?
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One 3 houses down. On an acre and on Curlew creek
Ooh. I’m sure Bob will understand
Quesadillas tonight- i used the “handmade” fancy corn tortillas i love, added a thick schmear of good old rosaritas vegetarian (vegan) refried beans, cilantro, some bell pepper strips, onion and zucchini i had sautéed. A quick pico de gallo on top. Side of the rest of the bell pepper and zucchini raw with smoked salt.
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