I almost got chinese takeout from the place around the corner because I was down for the count after my booster.
BUT… I had bought groceries I was excited about… so I rallied to cook.
Seared sesame-crusted tuna, pureed cauliflower, and wasabi butter peas. Immensely satisfying, with leftovers. Cauliflower was the star (but that might be because I have been craving it).
Last night I cooked as well, again mostly out of ingredient guilt. But I’m happy to eat my cooking, so it worked out
Turkish stewed green beans, Bengali mustard salmon (I KNOW! But I changed it up a bit, making the coconut milk sauce version instead of the instant one), and the last bit of quinoa-rice to sop up the sauce. I do love those green beans, but the combination was a bit odd.
Lovely spring day, I do believe there will be more before summer arrives. Pizza for dinner. Stonefire thin crust smeared with roasted garlic and garlic alfredo sauce, chopped blsl chicken thighs and shallots roasted in garlic oil, asparagus, baby bells, a dusting of parm and chiffonade of basil. Mixed greens salad, tomato, cucumber, red onion, oo balsamic dressing. Wine
Wagyu beef on the grill. Sauteed mushrooms with some garden spinach. Leftover smashed potatoes were optional. A little brandied dried fruit for dessert.
Have been craving good grilled chicken, so dinner tonight is a spatchcocked, dry brined pasture raised bird, seasoned with TJ Ajika seasoning, grilled on our little propane Weber Q220 . Good white corn on the cob & a salad of chopped cauliflower, yellow zuke, red onion, garlic, Italian parsley & tomato dressed with olive oil & lemon juice. Altogether a very satisfying meal
From the sounds of their post, they seemed to have a few more … unusual issues that made it difficult for them to consume the chicken like everyone else, including myself: with their hands
I don’t even use the fork for the chicken, just the potato salad. Sometimes it’s good to go native.
Another light dinner: asparagus soup from the supermarket, augmented with 3 stalks of asparagus cut into coins and par-boiled, s&p, and fresh parsley.
A salad I first had many moons ago at an Italian restaurant in my hometown that was run by a dude from Bologna. It doesn’t get much simpler than this, but the combination is truly fab: arugula tossed with lemon oil, s&p, fresh ground parmesan & topped with poached shrimp. Sofa king good
Last night, I had my morning all planned out. I was going to go up to Salem, NH to run errands at Kohls, Petco, Christmas Tree Shop, BJs, World Market, and Market Basket, all within a couple of miles of each other.
This morning: :::Screech::: My phone’s calendar reminder at 8 a.m. of my haircut in the OPPOSITE direction put the kibosh on those plans.
:::PIVOT:::
Petco remained in the errand mix, as the boyz need their food and litter, and Trader Joe’s and Wegmans were the replacements. (Not bad replacements.)
So dinner was sea scallops from Wegmans, as it always is on Haircut Day. Simply seasoned with s/p and pan-seared (although they didn’t come out as seared as I would have liked, despite being dry as a bone).
Served on toasted Israeli couscous with red onion and dried thyme, with a mango salsa on top (Italian flat leaf parsley standing in for the dreaded cilantro), and steamed asparagus.
We brought dinner over to our friends’ place to enjoy together:
Pita chips, hummus, and spinach dip (all purchased)
Pork tenderloin marinated in lemon, oo, garlic, rosemary, and fennel and grilled/smoked
Sauteed garden Swiss chard
Mac n cheese
CSA lettuce salad with fig balsamic vinaigrette
They made a watermelon, feta, and mint salad and tiramisu. So full.
I almost never have or make dinner because lunch is the main meal here, but occasionally I make something. Tacos árabes are light enough to serve as dinner, so I decided to make some tonight. Usually I go with pita or similar yeast-raised flatbread, but I decided on tortillas this time, which are perfect for this. I always like some avocado on my tacos árabes. In a way I like the simpler taco árabe more than al pastor. The flavors of the spicy red chili salsa with the garlicky yogurt sauce and the ultra savory, crispy pork just really work perfectly for me.
. Good white corn on the cob & a salad of chopped cauliflower, yellow zuke, red onion, garlic, Italian parsley & tomato dressed with olive oil & lemon juice. Altogether a very satisfying meal 
