I lived there and was close enough to walk to the bay but before downtown had revived. One of my favorite areas in the TBA.
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Bow.
All delicious looking meals, Naf. The chicken rice is my favourite.
Hope you get some time to relax this weekend.
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Forget the pork (which looks great!) and give me that pasta!!!
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We’ve been in Mallorca for a week (lots of restaurant meals to report to the Europe board when I’ve got them typed up).
As for dinner tonight, it’s a Valentina Harris recipe which she calls “Antonietta’s Chicken”. Couple of chicken breasts are browned and then a tablespoon of white wine vinegar goes in for a minute or so. Then finely chopped garlic and rosemary goes in, along with S & P and a glass of white wine. It bubbles for a couple of minutes then the lid goes on till the chicken is cooked. You haven;t really got a sauce, as such, but you’ve got a moistening. Alongside, Jersey Royal spuds and purple sprouting broccoli. Red Leicester cheese for afters.
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WFD: ~ Sautéed Sea Scallops with Mustard Sauce. Local sea scallops; S & P; olive oil; shallots; dry white wine; a bit of broth; unsalted butter; Dijon mustard. Chopped scallions and chopped parsley for garnish.
~ Broccoli Rabe Italiano. This is my old family recipe for any kind of green leafy vegetables. Actually, mine and just about every other Italian family. Prepped greens, olive oil, garlic, anchovies, red pepper flakes; a small glug of broth. Slow braised till greens are tender but still green.
~ Crusty bread.
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Yes, it is.
One of those rack of lamb from Costco . I’ll doll it up with herbs from the garden , maybe brown in the pan then toss it in the Traeger smoker to finish .A simple romaine salad . Haven’t figured out the starch yet . Could be grilled bread with oo and salt .
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Burrata caprese pre-show. I am super-excited about tonight, so my appetite is not huge.
There will be martinis, for sure 
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I guess I’ve only referred to it locally as “canned.” East Coast must be different.
Since a rack of lamb only takes about 30 minutes in the oven for medium rare I wonder what the smoker adds to it…and can you keep it at least pink?
As would many Britons (me included) and, I think, New Zealanders. I think Australian slang for a beer is often a “tinny”, so I assume that they also generally have tins, not cans
Whilst I would usually refer to tins as something in which food is kept, I’d use “can” for drinks. I suspect that it’s an American influence - perhaps we had imports of cans of Coke, whilst beer was still in bottles.
My oven is broken . So I will use the smoker as the oven @ 375 for around ten min or so .
Here’s a guideline:
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What took me so long!!! I rediscovered this ottolenghi salad recipe i had in my neverending to make file. I halved the recipe since I don’t think leftovers would be good. I used all olive oil and less almonds (just seemed like too many for me). I added a big handful of chickpeas that i blistered in a pan with a little salt and sumac to make it a proper dinner salad.
Really delicious!! Great combo of texture and the sweet chewy dates vs the hit of lemon juice and sumac. Highly recommended
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The schnufflies continued, although not as bad as yesterday, thanks to some Nyquil last night. A full night’s sleep definitely helped, but I’m still dragging towards the end of the day today, even with a nap mid-afternoon.
I wanted mushrooms with dinner tonight, and b/s chicken breasts were on sale @ Market Basket. It all came together in Chicken Diane (a la Linda). Seasoned b/s chicken, split in half lengthwise, sauteed mushrooms, chicken stock, brandy, lemon juice, Dijon mustard, chives, and tarragon sprinkled over all (with a spoonful of sour cream whisked in at the end, and it was dinner.
Basmati rice and steamed and buttered green beans were the sides. There was wine.
Gratuitous picture of Tom Turkey sauntering through the spoke road in my complex. He gobble-gobbled a few times as I called out to his lady friend, who moved away too quickly to get a picture, as if to say “Hey, leave her alone! She’s promenading!” Tom quickly moved through as a neighbor and I both laughed at him. He is a proud fellow, for sure!
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While I’ve not had one, women do the child bearing. So it goes without saying. 
As for the steak tips, they needed to be cooked. So I figured I’d at leat get them otu fo the way, and see if I was hungry when they were done. I was. LOL
Beef turnovers? Not sure what to call dinner. I made a batch of empanadas for the freezer and had left over filling so we rolled it up in filo. Started with sautéed shallots, fennel, chopped cabbage in olive oil. Then cooked ground beef with a ton of spices (salt, red pepper flakes, cayenne, cumin, garlic) added the veg back in and a few squeezes of spicy brown mustard and tomato paste.
Pretty tasty. Red wine was the side.
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Please please please have one for me! Good luck knock em’ dead! Oh and great shoes!
Since I scrolled from the bottom of the page up, I thought this was some sort of ultimate before and after dinner pic. I was like; “dam it’s not good enough just showing your pre-meal ingredient now we are showing the pre-butchered/kill shots of our meals.”
I guess I should return the cow I just stole of tomorrow’s steak dinner post.
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Mrs H has turned up a magazine recipe for beef stew. It uses brisket, rather than our more usual shin.
There’s a dry marinade of juniper, pepper & salt before the pieces are browned. It’s then cooked along with garlic, shallots, thyme, pale ale, date syrup, mustard, new potatoes, prunes. There’ll be a some sauteed spring greens to accompany.
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