Damn, that’s one sneaky cat. I actually prefer Kir Royal to regular Kir. And that brisket sounds faboski!
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Fun fact: most private residents in many parts of the world still don’t have a/c. But with the climate getting increasingly hotter and wetter, my sis is debating having it installed in their house outside of Stuttgart - not a place known for tropical temps. Yet here we are.
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Steak frites at our favorite French bistro - filet for me, entrecôte for my companion. I usually get the entrecôte, too, but felt like mixing it up. Regretted it, as the tenderness of the filet couldn’t make up for the lack of flavor. I “had to” use up all that skrompshiss tarragon butter to make it go down 
Their frites are fried in beef tallow and some of the best I’ve had. The vinaigrette packs a nice punch of moutarde. Happy campers.
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Dinner looks amazing! And the cat looks … well, like he wants to be outside with you, or else! LOL
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My mouth is watering! That butter sounds delicious.
It sure helped “force” that filet down 
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Was going to do a Royal but I figured we’d be having only one each before moving on to something else and we could save the chardonnay for another time. It was good. Can’t say I’d rush to drink it again, but not bad at all. Would like to bake something with the Cassis.
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Might’ve just been the Chardonnay 
(not a fan >ducks<)
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Please do not let your cat talk to my cat.
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Sepia spaghetti with blue tiger shrimp in a spicy tomato sauce. Hit the spot. Burrata
caprese for starters.
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Oh my, @LindaWhit, I have copied your menu and hope to make it for myself. It sounds so delicious.
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Shocked about consideration of A/C in sister’s house. When I lived in Germany, every July 4th, we played softball and always had to wear at least a light jacket if not a medium weight. The climate sure has changed.
Hui guo rou, twice cooked pork belly with leeks (and long peppers), from The Woks of Life. I had originally intended this for Friday’s dinner, but the contractors working on our bathroom arrived unexpectedly to try and squeeze in some work that required them access to our kitchen ceiling (which is under the bathroom). So, I at least got the belly braised and then prepped everything else for today. My wok is a non stick one, so rather than add any extra oil, I just used the pork fat that rendered to cook everything (I removed about half of the fat after the braised belly sliced had browned). I also made some white rice and a quick salad of cucumbers and tomatoes with a little sesame and black vinegar to go on the side. We loved this and I will definitely make it again!
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Not really the season for it, but the weather was cool enough to do this without A/C, and I was completely out in my freezer.
So a big-ass pot of meat sauce was made (1.5 lbs. of 80/20 ground beef, 3 long sweet Italian sausages squozen from their casings, 1 chopped Vidalia onion, 1 chopped red bell pepper, about 6-8 oz. of chopped cremini mushrooms, two 32 oz. jars of Rao’s marinara, 1 can of Muir Glen diced tomatoes, 1 can of tomato sauce, a healthy splash of Silk and Spice Red Blend, 1/2 can tomato paste, dried oregano, basil, parsley and fennel seed, and s/p with a healthy pinch of sugar. Oh, and four 1-2" rinds of Parm-Reg.)
Three cups (plus a smidge more) went into the lasagna; six 2-cup portions were put into containers to feed my freezer.
The ricotta was mixed with an egg, a lot of grated Parm-Reg, minced fresh basil, parsley, and oregano, and more basil and parsley was sprinkled on top.
A small salad with red leaf lettuce, Sweetie tomatoes, minced red onion, sliced radishes, dried cranberries, and La Choy chow mein noodles and leftover dressing from earlier in the week gave me some veg.
More of the Silk and Spice as the libation. Cin-cin to the late Tony Sirico and James Caan.
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I’ve got to give a hat tip to mr. @seal for introducing me to this dish; Ants Climbing the Tree. It has become a family favorite Asian themed quick and easy (if you have the ingredients! Delicious
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Regular lurker, rare poster to WFD but I need to remind myself why I love this community…it’s the food, silly! I recently used the mute function and I am regaining my zen/zeal.
Retro-posting from Friday (we went out of town yesterday for 1 night…I will report back on the Greater Boston board). A rice bowl of seared tuna steak / steamed baby bok choy with chili crisp / steamed broccoli simply dressed with sesame oil / corn / tomato / scallion.
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Meat - it’s what’s for dinner.
Beef short ribs and St. Louis cut pork ribs, 6-7 hours over pecan. Special thanks to @johntannerbbq for getting me out of my 225 rut - I did the first three hours at 240 and ended up with spectacular bark, especially on the beef. Side of crudités (not pictured) to make me feel like I didn’t JUST eat meat for dinner (even though I really did).
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Our grandcat has been working on flipping the screen door handle for a quick exit to the catnip patch. She goes back to her parents later this week.
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I feel lucky(ish) to have a somewhat dopey cat.
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