What's for Dinner #84 - the National Food-A-Day Month Edition - August 2022

I never heard of Duke’s until I came across it’s mention on HO a while ago. I’ve never seen it in a store in NJ so I order it from Target. The Sprout and I are big mayo fans. I think I 4-5 different kinds in the fridge.

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Ignorant of what TPSTOB means. Please educate me.

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TPSTOB = the proverbial shit-ton of butter. Used here a lot. :grin: Lots of butter lovers.

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This was Monday. Didn’t cook last night because of a migraine. Anyway, Monday was a Caribbean-inspired pasta dish with roast eggplant, tomatoes, and onion, seasoned with thyme, cilantro, and Scotch bonnet peppers. Topped with some tofu feta and more cilantro.

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that’s almost exactly like my recipe - love it.

Nominations are starting for the September, 2022 Cookbook of the Month. Please consider joining us is choosing and cooking from a new book.

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Thank you. LOL I had no idea.

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See also: “butter lake”. :wink:

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It’s a flexible accronym. Some people love to add TPSTOBacon. Or TPSTOSC (sour cream).

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very true!

that is a beautiful plate of food…

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@mariacarmen coined it after I kept writing it out all the time.

My phone now understands and autofills when I start typing TP… :grin:

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:rofl:

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Tonight I made BYO (non-traditional) bibimbap bowls. Toppings were teriyaki-glazed tofu, kimchi, seaweed salad, CSA cucumbers, pickled radish/carrot/red onion, sesame slaw, foraged oyster mushrooms, garlicky CSA zucchini, tomatoes in black vinegar, and a mayo-based savory-sweet drizzle.

ETA: my kiddo enjoyed the build-your-own aspect and actually said, “tomatoes and cucumbers: those are my favorite!” while serving himself. He was resistant to the tofu but when I forced a few pieces on his plate he remembered how much he loves it and asked for more.

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Tonight’s dinner was pork lo mein. This is probably one of my favourite dishes.

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Thank you @chiel for your take on garlic noodles. I had these noodles at one of the iconic SF places (name is escaping me). I think it’s deceptively simple and difficult to nail. I’ll keep trying.

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Deconstructed salmon Caesar – possibly our last sockeye of the year? Hearts of romaine from the garden. Homemade dressing and bread for croutons.

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Melissa Clark’s salmon salad with herbs, lime, and chiles (I used Serrano). I got it from NYT, but it’s subscriber only. Here’s a workaround; it’s good and simple:

As I usual, I amped up the amount of herbs (TPSTOH?), onions, chilies. I didn’t want to grill so I slow roasted the salmon in lots of olive oil and salt. Served atop a brown rice/forbidden rice/barley mix. B had seconds. Spring onion loved the salmon with rice (but passed on the salad component).

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Pork schnitzel, white gravy; and fried romaine with balsamic since I seemed to be out of veg.
Screen Shot 2022-08-10 at 6.01.37 PM

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Calamari piccata, corn, peppers, onion and coleslaw. Parsley was left on the cutting board again. I was hungry, hadn’t eaten all day. The sun is back so I treated myself to a root beer float. I missed National Root Beer day last week, but it reminded me that I hadn’t had my annual root beer float yet this summer.

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