Congrats! How did they find you, from your blog?
Would your BF be willing to share this version of the katsu? Although I’ll probably switch it to pork, or at least chicken thighs. woody or not, not a big fan of breast meat here.
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happy happy, and many more to both of you!
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Congratulations @Sasha.
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That is fantastic, @gcaggiano.
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Dinner for a hot night: fresh farmstand veggies with blue cheese dressing and a lot of freshly-ground fermented white pepper. The little pale purple turnips were especially tasty. Not pictured: G&T with extra lime.
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Too damn hot for this, but when a craving hits, you gotta feed the fire.
Went with Gimme Some Oven’s Skinny Orange Chicken, served on mixed together leftover Basmati rice and Near East rice pilaf, topped with chopped green onions, sesame seeds, and cashews, because I had them. And because I can. 
P.S. cut the cornstarch at least in half. It’s WAY too much as written.
Peas alongside. And I had some wine. Even though it’s only Wednesday.
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Tonight’s dinner was inspired by the epicurious recipe for hot sesame noodles with scallions and pork. The recipe calls for ground meat (chicken, beef or pork). Since I had none of the above I used steak sliced with yellow zucchini and red pepper. The sauce called for Tahini, soy sauce, rice vinegar and mirin. It was a little sweeter than I remember.
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Last night’s dinner was a fail. Pizza dough, which I’ve made many times before, failed to rise due to old yeast. It was chewing on shoe leather. But I am grateful for the Onions who chimed in.
Tonight’s was better; however, I still can’t remember to take a photo in a timely manner, so this was half-eaten by B before I stopped him. Striper marinated for ~30 minutes in the fridge in olive oil/fresh lemon juice/crushed garlic cloves/dried oregano/salt&pepper. Then grilled. Even doubtful Spring Onion liked it. Sides (mostly not pictured) were brown rice+barley, (bad/tough/starchy) COTC, steamed string beans, simple tomato+cuke+jalapeño salad. An appetizer of shrimp cocktail.
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Quick mozzarella and mushroom ravioli (both Rana) and spinach bake and garden chard. It was tasty. I had a chocolate affogato for dessert followed by a peach Four Roses old fashioned (syrup leftover from macerating peaches for peach crumble).
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Washington Post’s Pasta All Gricia with bacon and garden kale.
Dessert will be the last of our 2021 brandied peaches.
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Broke into my goody bag tonight . Starting with the Monterey bay anchovies.
On the left in the dish are . Spanish fried anchovies. Cleaned rolled in flour and fried for a minute. (Borquerones Fritos ).
On right . Italian fried anchovies. ( Acciughe Fritte ) …
All give the winner to the Italian . Just a little more moist . Maybe from dipping in the egg .
Would I make this again. Probably not . I’ll just fillet them . Toss with a little lemon and olive oil . Don’t get me wrong. They were both good .
German potato salad and Cole slaw for a side on this hot weather evening. Cheers .
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Yes, they found an article I did on it.
And I will ask for the recipe he used and get back to you.
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I’d like to know more about that carrot and ginger dressing for the broccolini. Can you share a recipe? It looks gorgeous!
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Here’s how I made it:
2 medium carrots, peeled and chopped
2 large scallions, white parts only, chopped
2 T. raisins
1/2 c. cider vinegar
1/2 c. mayo
1 T. chopped fresh ginger root
1 t. Dijon mustard
1/2 t. kosher salt
1/4 t. finely ground black pepper
After blitzing it thoroughly in a blender, I strained it. That was a chore. I made to note to try steaming or roasting the carrot and ginger next time to make that job a little easier.
Alternatively, skip the straining and have a more rustic dressing.
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Too bad re the pizza. You could’ve called it Matzoh pizza and said you intended it to be flat!
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Those are so tempting shrimp! All looks great, actually.
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Last night was my Prohibition lecture/mocktail pairing that I been talking about. Each drink incorporated a homemade ingredient by one of the park rangers using items from the location. As no alcohol is allowed, we used Lyre’s* non-alcoholic London Dry. After the talk, I prepared The Bee’s Knees (using spruce pinecone syrup instead of honey), Gin and Jam (rose petal jam), and Lavender Champagne (sparkling cider with lavender simple syrup). Here’s one shot of me:
There were various snacks such as pretzels, nuts, olives, and someone made homemade cheese balls. Overall a success. And I even got to meet the granddaughter of one of the big time bootleggers from our area.
Dinner afterwards was pub grub at a nearby bar. Some friends joined us.
*Gotta say I was not a fan. It absolutely does not taste like gin whatsoever. When mixed with other ingredients it was fine but not gin-like. Given the price, it’s a letdown. No juniper notes at all, which I thought would be easy to achieve. I’m glad a product like this exists so those who cannot have alcohol can drink something interesting but buyer beware.
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