boursin cooking cream, as in, NOT the cheese?
i’ve never seen it, does it live in the dairy section?
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ok just saw this - i’ll take a look for it! i just rediscovered Boursin the cheese from Grocery Outlet a couple weeks ago.
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that looks luscious! haven’t made bucatinia in a while…
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I had a pile of peas from our farm share plus a couple slices of prosciutto that I needed to use up. The answer was a one-pot meal of mafaldine pasta with peas and prosciutto in a light cream sauce.
There are a lot of peas hiding under that pasta.
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fer realz? you’d not heard of boursin until now??? 
A sudden ’ Crudo Seafood ’ urge/attack prompted me to pay ‘CHO-SAN sushi,
Markham’ a visit.
For tonight’s dinner, picked up this extremely fresh looking Sashimi platter for $39 ( Maguro, Hamachi, Tai, kinme Dai, Hotate, Aji, Kanpachi, Sake, Tako ) augmented with $24 more of Hamachi Belly!
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Just noticed there were 2 slices of Mirugai in the mix!!
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I love hamachi. And the belly? Swoon.
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i said RE-discovered.
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Grilled chicken fajitas, fresh corn salad with avocado, radishes, green onion, sherry vinegar and oo dressing. Tequila.
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Mrs. P made pulled duck leg confit salad with various fresh fruit, ginger, radishes, mini peppers, mini cucumbers, arugula, sautéed red onions, topped with hoisin sauce and shaved parmigiano reggiano cheese (not pictured). It all went great with an excellent Shiraz.
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Khao kha moo - Thai braised pork leg with rice, with broccolini, boiled egg, preserved mustard greens, and chili garlic vinegar sauce.
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Steak Frites. Filet cooked medium rare, grilled asparagus, homemade French Fries.
Tito’s rocks to drink.
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Mea culpa, doll face.
Last night’s dinner at an Asian night market included bbq’d squid, bbq’d oysters, scallion pancake and dumplings. The squid was my favourite.
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Fettuccine with poached cod (in a mixture of olive oil, pasta water, scallions and capers) with oven-roasted grape tomatoes and a lot of parsley
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Picked up another dozen ears of local corn at my farm stand today. The drought is definitely affecting the size. But still pretty good.
Two small ones were nuked for 4 minutes in-husk, then stripped of the husk and silk. The rest will be stripped from their cobs for freezing for wintertime meals and the cobs will be used for yet more corn stock.
Mozzarella Bacon Cheeseburger on a lightly toasted Brioche bun with ketchup on the bottom, and homemade crispy dark potato chips leftover from a company lunch this past Thursday.
Wine. And A/C. Thank goodness.
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