Bucatini all’Amatriciana
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Nice meal Linda. Great pictures.
Yes.
Thanks! I am remembering now that I did make crab risotto quite awhile back and it was good but I needed to add some crab to the top shortly before serving because I enjoy the two different tastes. I get a bit of palate fatigue sometimes as does cdc (constant dining companion} and I have little tricks that I was doing that I barely noticed. For example with a full thanksgiving dinner I eat three or four bites of buttered rich mashed potatoes, then eat a coupla forkfuls of potatoes and frenched green beans combined. Next a bite of moist turkey meat, well you get the idea. This is random but I love that dressing or filling for turkey has a more pronounced flavor right out of fridge and cold.
Dinner was made today in large parts by our daughter - ricotta-herb gnocchi with green beans, lemon zest and parmesan
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Dinner at Cafe LA Haye!
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The scallops and charcuterie look amazing!
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Yum! Lots of fresh veg.
Ribfest is on this weekend! I live in an apartment with no access to a bbq so I live for this weekend. Last night I headed up for some takeout so I got a combination plate (ribs and sausage) with coleslaw and cornbread on the side. I had the ribs and sides last night and the sausage went in the freezer for a future dinner.
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Thank you. They were outstanding.
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I made crispy gnocchi primavera using last night’s leftover broccoli, zucchini, and tomatoes, loosely based on this recipe..
For a 10-minute meal it was pretty tasty. Oreo thins will be for dessert.
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A mid-afternoon Scooby Snack of manchego cheese with quince paste, cashews standing in for Marcona almonds, and some proscuitto.
The early dinner was another one planned on Friday evening. Probably not the best thing for a beautiful spring evening, but when the taste buds demand, you must answer the command.
Mom’s Lemon Pot Roast, and boiled and buttered potatoes and carrots.
There was wine.
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Tonight’s dinner was a rice noodle salad with asparagus, shrimp, radish, and cucumber. The dressing includes EVOO, lime juice, garlic and ginger. The Thai chili I added to the dressing did a great job of cleaning out my sinuses 
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Dinner tonight was two from Maunika Gowardhan’s new book, Thali. Hot and sour fish curry (Goan Fish Ambotik) and vegetable fried rice with ginger and turmeric (a sort of stir-fried vegetable pulao). Fantastic!
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Leftover chicken in cream sauce, with mushrooms, scallions and peas. I used a Taste of Home recipe as the jumping off point, cutting the pasta and cream sauce in half, but keeping the full amount of chicken and mushrooms. Omitted capers and added baby peas. A little extra chicken stock helped to keep things loose.
Easy enough, riffable and tasty, I will make it, or some version of it, again.
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We had herb crusted lamb chops that DH pan fried in some olive oil. I made a lemon orzo pilaf seasoned with grated garlic, olive oil and fresh dill with a nice Greek feta crumbled onto each serving. And steamed asparagus - butter, salt & pepper. Everything played well together.
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We enjoyed another excellent dinner at Egeo Estiarorio in Park Ridge, NJ including swordfish kebabs; branzino; fried zucchini; loukaniko; and melitzana. It all went great with a couple of excellent Shiraz.
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Ah, G & T season is upon us. And a sandwich that’s a lot of work but worth it. My famous chicken cutlets under all that.
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