Wow! 5 years already. Time flies.
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That’s true, but I think that restaurant staff is responsible for what happens in the restaurant, even when it’s uncomfortable and difficult. I also meant that the experience sounds so unpleasant that I would have a hard time going there again. Just my opinion.
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The staff was very pleasant and extremely apologetic. Aside from forcing the diners to get up, they couldn’t have done more.
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Stunning!
I’m planning to make it tonight!
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Happy Birthday!
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I made @MunchkinRedux’s pasta with greens, beans, tomatoes, and andouille using garden Swiss chard. I added a can of large limas and their liquid, as well as some homemade chicken broth and finished the pasta in the sauce. I would add a little tomato paste next time, I think. Very tasty almost-one-pot meal (I cooked the spicy sausage separately). Side of blanched green bean salad with avocado dressing. DH added fresh dill and chives to the salad - it’s definitely best with some fresh element.
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A little lighter fare tonight. Our Mexi-mart sells precooked sausages of Argentinian, Uruguayan, Peruvian style, and tonight we had the Argentinian. BF made boiled/roasted potatoes, a salad of slivered tomatoes/red onions, capers and kalamata olives, half a hard boiled egg each, and a grilled whole scallion. Also llajwa (Bolivian salsa) which got slathered over everything.
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Have you ever tried making Ikea’s meatballs? They released the recipe during the pandemic - we love it.
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We neglected to properly thin our leeks last year, and this spring have a plethora of slender ones. I had hoped tonight to make a repeat of the Afghan Aushak (leek and scallion dumplings) with some of them, but life got in the way. Instead, I followed the lead of another poster here, and made a lamb and leek ragu based on a similar recipe.
Served over pasta and topped with a pile of baby garden peas.
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Stir-fried pork tenderloin with choy sum in plum sauce (plum sauce, rice wine, soy sauce and toasted sesame oil) over rice
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Finally turned the broth and chicken from the white-cooked chicken I made when I got back two weeks ago into Tom Kha Kai. So delicious for so little effort!
Started with a small bowl for dinner (I made it for lunch) while I figured out what actual dinner would be.
Since the mushrooms have been sitting in the fridge for a while (oyster and baby trumpet) I sautéed them, then remembered the small butternut squash I bought at the same time last week, so I pan-roasted that as well with some red onion (pan faster than oven…)
Dinner ended up being a big salad of all that plus shaved fennel and arugula, dressed simply with olive oil, red wine vinegar, and a squeeze of lemon to finish - just delicious. I’ve never been a salad person, but I’ve really been enjoying these big dinner salads of late, especially the fennel-arugula combination, which I do love.
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@Mr_Happy I have wondered about the mock meats for fried rice! Nice to see they work.
I will add that the Colombus turkey bacon from Costco makes a fabulous fried rice.
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So my days have been all jumbled of late. I spent the weekend thinking that today/Monday was May 17th, which was my dad’s birthday. I had planned to cook one of his favorite meals in memoriam, and of course, have a martini. So this morning, I was doing some work on the computer and noticed that today was actually the 16th! Oh well, I guess we will just have to celebrate today instead. So we had Chicken Schnitzel with mushroom gravy and German potato salad. It was delicious. I just wish he was here to enjoy it. This June will be five years since he passed. Some days it seems like it happened just yesterday while sometimes it feels like a lifetime ago. I miss him dearly just the same. Cheers, and happy birthday, dad.
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That Jägerschnitzel looks scrumptious!
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My bestie arrived in Berlin & is staying with me for a few days. Took her to a cute lil tapas place down the road from us. We split aioli con pan, patatas mojo (verde/rojo), Spanish tortilla, gambas al ajillo, and eggplant baked with cheese. twas all very filling.
Came home and drank WAY too much wine & martini with a new-to-me Bavarian gin. Feeling it today. Yikes.
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