Have made these garlic noodles before per @mariacarmen 's recipe and I can attest that although oyster sauce and Parmesan seem like weird bedfellows, these are SUBLIME.
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snacky dinner tonight. stupidmarket i went to by work didn’t have any burrata so fresh mozz had to suffice for my caprese. whole COTC with Everything But the Bagel seasoning for me, corn salad for the BF, and he put together the rest. Perfect for a Friday evening.
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thank you! they do seem weird but it’s all in service of the UMAMI!
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Do you have a recipe/notes/whatever on your rillettes? it looks swoon-y…
Snake River steaks are so good…
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Yes! It was one of those weeks where we felt we’d earned them by Friday 
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An absolutely wonderful time at Dali in Somerville,
MA with a friend. We drank, ate, talked, laughed. Sorely needed, all of it.
No pics of sangria tonight, but THIS time I got pics of all of the food.
Roast duck with berry sauce
Deep-fried saffron-battered shrimp with mojo sauce
Scallops in saffron cream sauce
Peppery beef tenderloin on toast with roasted red pepper.
Cuarenta y Tres (with Julio in the background)
Lemon Crema Catalana with a Crackle Glaze
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Sure I just used Kenji’s recipe from Seriouseats - very simple https://www.seriouseats.com/easy-pork-rillettes-recipe
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The bacon is cooked first and than added to the dumpling batter.
And these dumplings are some of the most “classical” comfort foods in Southern Germany (even though I am from the Northern part and we make jokes about each other, e.g. southern rednecks vs northern snotty, cold hearted brats - I gave to admit those dumplings are an excellent dish)
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Oven roasted cod (just with paprika, salt and pepper) with a lemon-capers-scallion-parsley relish over couscous and a side of spinach
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Sweet thank you. Parmesan is a surprising ingredient! Could you sub the granulated chicken bouillon with some amount of the BTB pastes/concentrates?
No doubt.
Fab focaccia (salsiccia & funghi, eggplant)
before catching Andrew Bird (!!!) with a couple of fantastic supporting musicians (b & d) at the Metropol theater, a fairly small venue. Absolutely amazing show.
All that listening makes ya hungry again, so we stopped in our favorite falafel purveyor (our first visit to the place this summer wut!) and split the makkali 2 plate: fried potato, carrot, eggplant, zuke, cauli & the best falafel in town. A few drops of sauce and a couple scattered onions rounded out the plate 
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Ooo I have that same china. Cdc (constant dining companion) discovered some abandoned blueberries in the fridge during a late night munchie attack. I just heard the very first bird sing the day in as it is slightly after five am. So blueberry pancakes from a mix but we had some eggs and milk just chillin’ so we will use those up. No bacon though! Yours looks great.
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I used a little bit of BTB mushroom, chicken, and vegetable pastes in my pasta cream sauce yesterday with good results! Just caution, they’re very salty!
@mariacarmen, it has been so long since I purchased oyster sauce, I don’t recall which brand is very good. Would you mind sharing the name(s) of the brand(s) you prefer, please.
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RE: oyster sauce and Parmesan…that combo is in the same vein as soy sauce-butter, which I love. Throw some mushrooms in the mix and fuggedaboudit.
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A couple of better photos from B from dinner yesterday. More watermelon salad to finish off our mini-melon and finishing off our Vietnamese noodle salad, again with shrimp for B, air-fried tofu (not shown) for me. Leftover salmon for B and spring onion.
We went to the coast today and picked up fresh pasta. The mafaldine became dinner tonight. I tried the one-pot pasta thingy with it (which I’ve done with much success with dried pasta) and it became a gloppy stew. B loved it, me not so much. Campari tomatoes/pinto beans (no chickpeas in the house…grrr)/basil/lemon/garlic scape pesto.
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It was a full-on summertime meal tonight.
Greek Lemon-Oregano-Thyme Chicken Kebabs (I used chicken thigh meat skinned and cut from the bone) with onions and red bell peppers, all grilled on the grill pan.
Served on Near East rice pilaf with homemade tzaziki sauce alonside, as well as localish (southern NH) COTC, of which 2 were microwaved for dinner. The remaining 10 ears will be cut off the cobs for freezing (both corn kernels and cobs for future corn stock). I’ll probably buy more before the season is done to stock my freezer with fresh corn.
Wine.
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