Julia C is most beautiful - love the apricot color with the darker blush! Appropriate for the namesake of a culinary icon. Your dinner looks appealing too. 
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chicken broccoli pasta tonight. sautéed red onion with garlic in butter & evoo, then chicken leg meat and soft-steamed broccoli - i make it very tender, love how sweet it gets. red pepper flakes and Tony Chachere’s seasoning, TPSTOPR (parm regg), then wide egg noodz, pasta water, and a little poricini bouillon. more parm regg. turned out great, very homey. green salad on the side.
sister made ATK pork green posole last night - excellent! she doesn’t like a lot of heat, so i added jalapenos to mine after the pic. So good though!
earlier today i made a big batch of meat sauce, and just as I had transferred it to take-out plastic containers, somehow one slipped and splatted on the floor! lost about a quarter of one container, but still have another whole one. what a mess.
also took the leftover tomatillos my sister didn’t use last night and made sauce for future enchiladas - fresh tomatillos, garlic, onion, cilantro, s&p, jalapeno, and a packet of Sazon, and water, all blended up.
made chicken stock too. Good to be back in the kitchen.
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All looks fantastic, and sounds like a productive day in the kitchen. The mishap frustrating for sure, but glad the loss wasn’t greater. Isn’t posole such a soul warming bowl of both taste and comfort? Love it. And everything else you eat! 
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Oh this was two years ago. And a one and done. Still learning about ribeye steaks though. I prefer rare sirloin steak. Especially with a nice sear. Sirloin seems to have this fresh vibrant flavor that I enjoy. Would not pass up other cuts for sure.
Super simple:
Chicken Diable
Servings: 4
3 lb broiler chicken – cut up or assorted chicken pieces (I usually use 2 or 3 b/s chicken breasts, depending on their size)
3 Tbsp butter (this fluctuates as well, depending on size of chicken pieces - I sometimes back it down to 2 Tbsp, as I did last night)
1/2 cup honey
1/4 cup spicy brown mustard (Dijon or whole grain also work well)
1/2 tsp salt
1 tsp curry powder (more to taste)
Preheat oven to 350°F. Wash chicken pieces; pat dry. Remove skin, if using BISO chicken. Melt butter in shallow baking dish large enough to hold all chicken pieces with a bit of space; whisk in remaining ingredients until well blended. (Before putting the chicken in, I usually taste the sauce and adjust according to my own tastes.)
Roll chicken pieces in butter/mustard mixture to coat both sides; arrange, meaty side up, in a single layer in the same pan. Bake in preheated oven for 35-45 minutes, depending on size of chicken pieces, basting every 15 minutes, until chicken is tender and richly glazed.
Originally from The Panhellenic “Meats” Cookbook, 1968.
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Will you please share the recipe for the sauce the papparadelle was cooked in. It truly looks delicious!
yes, posole is a favorite! and thank you!!
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Yum to all of that!
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Thank you!
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Off top of head sauce for pappardelle with green chilis:
For about half pound dry pappardelle, one 8oz. can chopped green chilis, half a 15 oz can green enchilada sauce, a cup of sour cream, maybe 6 oz chicken tenders, a cup of cubed Oaxacan cheese.
Mix all together, dust with parmesan or romano and bake for half an hour until top is crusty.
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In the spirit of four seasons pizza and seven tastes Chinese food, what’s for dinner today is two flavors pasta; orange Bolognese and green Primavera.
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I made pan-fried red snapper (bought on the SC coast) with white vermouth beurre blanc, minted peas, and toasted orzo pilaf with almonds. Lots of lemon squeezed over. Hit the spot.
I conquered a fear/met a goal this trip!
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BF asked me what he should make, i pulled out a package of thinly sliced brisket (for hot pot), some gai lan, and a container labeled “Taiwanese beef - broth only” that I’d saved who knows how long ago - presumably because it was too delicious to get rid of. he made a stir fry with that, ginger, scallions, etc. at the last second once he’d mixed the broth in he called me over to taste it - tasteless! I have no idea why i would have saved tasteless sauce, but we doctored it up (soy, chili oil, hoisin, etc.) and it turned out great, actually. not the flavor i expected, but good nonetheless.
we slurped the whole thing up.
over fresh pad thai noodles. the gai lan might have been my favorite part.
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King Arthur’s Salami and Herb Star Bread.
Filling was comprised of pepperoni, parmigiano Reggiano, sun-dried tomatoes and homemade basil pesto.
Served for dinner with some Hearts of Romaine and other pretty garden greens in vinaigrette.
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That bread is incredibly beautiful!! How delicious was it??
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Wow! Stunning.
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This isn’t quite the right term - I made a beurre blanc with a base of beurre noisette. Browned butter, cooked the lightly dredged fish, removed, deglazed with vermouth, added broth and reduced, mounted with cold butter. No shallots. Maybe this was just a brown butter wine sauce?
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Thank you - it was yum! I loved all the little bits of savory in it. It was a perfect meal with a plate of fresh greens.
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