Leftover lamb kebabs with the works.
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Too soon for another chicken cutlet? This time with arroz con gandules as I am potato-ed out.
Whiskey Ginger (Fever Tree refreshingly light ginger beer) to drink.
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You’re having a great night!
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Every night is a great night is you have a bottle of gin.
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My great nights are too frequent!
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Yeah, mine too. Somebody has to do it.
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I’m giving this a thumbs up . Thawed out a package of red snapper . Cut into pieces. Rick Bayless batter recipe. Sort of . I don’t measure . Baja fish tacos. With potato salad . Beat the heat .75 . 1030 pm . 20 degrees cooler. Night time in Mt Shasta. Cheers .
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It’s never too soon for another chicken cutlet.
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Needed to pivot from my planned dinner to something quick, with ingredients that we had on hand. So pasta and rosé night it was. Zucchini and cherry tomato spaghetti, with a zing from dried Aleppo pepper flakes.
Forgot to take a picture of the rosé. Lovely to sip on a hot evening.
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Those serving plates!
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Last night’s dinner was fettuccine with homemade marinara sauce and steamed kohlrabi greens and waxed beans on the side.
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Sister and I made two versions of Vietnamese garlic noodles to see which we liked better: she followed a Kenji recipe (on the right), and I made my go-to (left). Kenji’s called for TWENTY CLOVES OF GARLIC. She cut the recipe in half, so only 10, but still - TOO MUCH. Tasted sharp and bitter. First time Kenji has let us down! Also, she picked up Costco pre-cooked/sous-vided pork belly, just gets seared in a pan. Super salty, with a texture like ham. Would not buy again. I also made bok choy with Maggi seasoning, oyster sauce, a little brown sugar.
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oh MY! that looks crazy good! what recipe did you follow, loosely or not, please?
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Thanks! It was from a batch from the freezer. I followed the recipe from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and JJ Goode. To paraphrase: make a paste of 1oz cilantro roots, 1oz galangal, 1tb white peppercorn, 1.25 oz garlic, and 0.25c five spice powder. Fry 2 skin on, bone-in pork shanks in oil in a large pot, and set aside, and then fry paste in the pot with oil as well. Then add 5 quarts of water, the pork shanks, 1.25c Thai thin soy sauce. 0.5c Thai black soy sauce, 0.75c Thai oyster sauce, 1/3c Shaoxing wine, 4.5oz palm sugar, 2tb Milo powder, a piece of galangal, 5 or 6 cilantro roots, 6 pandan leaves tied, 1 quartered onion, and a whole unpeeled garlic head. Simmer for 4 hours until pork is starting to fall apart. To serve, make a platter with jasmine rice, hard boiled egg, and pickled mustard greens. Both the (peeled) egg and mustard greens can be simmered in the sauce for awhile. For the dipping sauce (a little different from book) I just mashed up some garlic and Thai chilis in a mortar and added a tsp of sugar and 1/3 cup of white vinegar. The spicy acidic garlicky sauce goes well with the rich pork. Used the recipe for dipping sauce from Hot Thai Kitchen: https://hot-thai-kitchen.com/kao-ka-moo-braised-pork-leg/
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Garden tomato and SC peach salad with basil and balsamic and COTC with TPSTOB.
I’m still craving…something. Kind of meat-ed and breaded out, though.
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I couldn’t decide on something I wanted to eat. So I finally pulled out of the freezer a boneless pork chop and some Plum Ketchup (eatingwell dot com) from last summer and punted.
Chop seasoned with oil, s/p, and dried thyme and pan-seared. Removed and added some white wine to the sauté pan and a large spoonful of the plum ketchup and simmered a bit until reduced, then poured over the chop in a baking dish and into the convection oven until 140° on the Thermapen.
Toasted some israeli couscous with minced onion and red bell pepper in a combo of butter and olive oil and added some newly made corn stock and simmered away until done. Chop sliced and served on Israeli couscous with more plum ketchup on top.
Steamed green beans topped with leftover crushed dark-cooked potato chips I brought home from our Thursday catered lunch at work alongside.
Wine. And Touchdown. 
(Yeah, I probably should have gone with a baseball reference with Big Papi going into the Cooperstown HOF today as the first-ever career designated hitter inducted on his first ballot, but a simile for “punted” didn’t come to mind.)
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Deliciously smoky spicy jerk chicken from my favorite BBQ place, cucumber salad with sour cream and dill, cherry tomatoes. Veggies from farmers market and super yummy.
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Can I come live with you?
DH was in upstate NH with his Porsche track car, and came home sick Friday night. I had been holed up because of the heat and the press of tourists here. He tested positive Saturday morning. We were finally hungry and called the Friendly Fisherman in Eastham to order two scallop rolls to go. We drove over with all of the windows open and masks on to protect me from him.
Damn. Almost $55 before tip, no beverages. But they were so good and we didn’t have to cook or clean the kitchen.
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