LOL! Yeah, I decided not to tell Tom I was having his cousin for dinner last night.
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I took those torture devices off as soon as I got home 
Hazan green lasagna and a salad of arugula, shaved Parm and my fave vinaigrette.
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The recipe sounds intriguing - please let us know how it turned out.
It’s gone all cold and wintery here today which calls for something warming. Boston baked beans have been in the oven for the last three hours and should be about ready. Himself will do baked bananas for pudding. Think there’s the end of a bottle of wine to share, to set us up for what will be really busy week.
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We had a taste of spring for exactly 2 days. There was wet snow today FFS.
Shredded pork shoulder got snipped and Peking duck seasoning added to it. Spring onion greens got thrown in there, too. Made a batch without spring onions and another with. I ran out of white flour and added some fine, light rye flour to the dough (which made it look a lot darker). I was worried the rye flour would be disastrous but it turned out OK. We ate the buns with a salad.
My ugly steamed buns
Sesame seeds to mark without spring onions
Last one. Some sneaky spring onions got in the filling… I almost didn’t taste them.
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Fantastic show last night thanks to our incredibly talented new bass player - I think I’m in love '-)
There was the aforementioned early snack on burrata caprese, followed by martinis at the gig, followed by peeps coming back to casa lingua for more libations & assorted party treats.
'twas a late night with too much scotch. Think my keyboarder left around 3 AM. Work was rough today.
As for WFD tonight: my man’s fabulous yuvetsi. It’s more of a winter dish to me & it’s nice and warm out, but I don’t care. I love that stuff. Leftovers are likely, and it’ll heat up nicely for tomorrow, too.
Enjoy your Sunday, HOs!
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WFD: ~ Roasted Chicken and Cauliflower For the Chicken and Cauliflower: EVOO, S & P, cumin. The chicken and cauliflower are roasted in the same pan, one on one side, one on t’other. I’m omitting the tahini sauce, instead we’ll have a Japanese peanut sauce called Banbanji.
~ Vegetable accompaniaments: Butter lettuce, cucumber, tomato, and whatever else I can scrounge from the fridge.
~ Steamed jasmine rice.
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I’m going to marinate a tri tip in red wine , red wine vinegar , tiny bit of worche… sauce , bay leaves , garlic , and other herbs from the garden . Toss on the grill . Green beans with potatoes and a romaine salad .
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Those steamed buns look extra specially delicious right now. Beautiful, in fact.
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Thanks, Gio. Still have some more shredded pork. Me thinks it will be stuffed in ciabatta next time.
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Just my son and I for dinner so his choice was Houlihans, wings to start (which I truly like) and a chicken with zucchini noodles as an entree. My first experience with zoodles and they were pretty good!
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Presunto, those are most decidedly NOT ugly - they look wonderful!
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Still feeling like pewp, so it was a change-the-sheets-on-the-bed/do-some-laundry/read-some-Facebook-and-magazines/cuddle-with-the-kitties-and-nap-day.
Dinner was relatively easy - a Frankenchicken breast drizzled with olive oil and seasoned with Penzeys Ruth Ann’s Muskego Ave. seasoning (a combination of salt, black pepper, garlic, lemon peel and onion). I added some extra dried lemon zest and sprinkled it over top of the chicken, and roasted it at 425° for about 40-45 minutes.
The lone side dish was steamed, buttered broccoli with Penzeys Italian Seasoning sprinkled over top.
Half of the chicken went into my belly (but all of the crispy skin), half will be cut up for a chicken, bacon, cheese, lettuce and mayo sandwich tomorrow for a work lunch (with tater chips alongside).
There was wine tonight. Mr. Selfridge on Masterpiece Classic later tonight. Back to the grind tomorrow for one day before having Tuesday off for an electrician visit and taking Mom for a doctor’s appt.
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I took an Asian dumpling class from Andrea Nguyen a few years ago. She was adamant that we pay no attention to their appearance, just the flavor. Neither Bob nor I care for steamed or baked bao so that’s not one I fix.
Socca for dinner tonight. I followed the clever suggestion to add mushrooms from the comments, and swapped in thyme for the rosemary because i love mushrooms with thyme. I made two smaller ones in two batches since my oven proof skillet isn’t 12". I topped mine tonight with a bunch of lightly dressed arugala and spinach. Side of raw red bell pepper strips with smoked salt. The other will be lunching tomorrow
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Quiche. Salad. Bread.
All supermarket purchases. Neither of us can be arsed cooking.
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I’ve made tortillitas or chickpea pancakes with seafood, like tiny scallops or shrimp. Love them and sounds like a good plan for dinner tonight. Thanks for the inspiration
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Got home about 3PM and nothing in the freezer was going to thaw by dinnertime plus I wasn’t terribly motivated. So Bob picked up a couple of “Mission-style” burritos (or as we sometimes call them EDBs - elephant dick burritos). A combo of carne asada and pastor. We should have split one but now we know what’s for lunch 
WFD: Macaroni Monday = Linguine Puttanesca. Iconic Napoletan savory pasta dish. This version from “The North End (Boston) Italian Cookbook”, is fairly typical.
Onions; garlic; tomato paste; tinned tomatoes; anchovies; dry-cured black olives; capers; dried basil; oregano; dried red pepper flakes; cooked pasta of your choice (fettuccine, linguine, rigatoni) I’ve made it with spaghetti, and fettuccine, but honestly any substantial cut of pasta can be used. Also, I like a generous amount of minced parsley and grated Pecorino Romano over top my serving.
