Spicy, honey-brushed chicken thighs. Chicken pieces are prepped with a smokey, spicy rub and broiled. Then they are finished under the broiler with a sweet-and-sour glaze.
Served with marinated garden cucumbers and steamed rice.
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Tacos with scrambled egg, mushroom escabeche, and panela cheese, with a side of pinto beans with pickled jalapeños and cheese.
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I’m a terrible Italian because I’ve never been a fan of lasagna, but just like the meatloaf from two weeks ago, BF made his version and it was amazing. He grated fresh Mozzarella and Asiago, and there was ricotta as well along with a hearty meat sauce. Nothing healthy here. Perfect comfort food.
To drink was a Negroni using the last of a bottle of Campari that I’ve had FOREVER. Followed by a Bombay rocks.
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Thanks very much 
Do you know what happened to your vines?
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Puerto Rican/Cuban pork - a little bit pernil, little bit mojo - pork shoulder simmered for about 2 hours in pork fat, TPST of garlic/oregano, and sour orange marinade, onion, hot sauce, cumin, smoky paprika, chipotle, the last of the Nueske’s bacon, bay leaf, salt, and a whole cut lime. turned out really delicious, much better than i even expected. garlicky/oniony rice made with chicken bouillon and cilantro. Fried plantains and the BF’s tomato/cuke salad on the side. Very homey.
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We grow our tomatoes in containers. I think we planted seven different kinds this year. DH is the one who takes care of them. One of the varieties died quite early and didn’t produce any fruit at all. He thinks it was already infected with early blight when we bought it and that spread to our other plants. He didn’t research it early enough, he said, to do anything to help the other ones. That’s his guess…
I’ll find out from my DH!
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That’s my kind of dinner!
I try to always have the TJ Gigante Beans on hand. They make a great snack to serve with drinks should we have impromptu company - which in the summer is pretty often.
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Matisse! Love that. Beautiful dishes, also. Love his eyes. (I’m thinking “him”, because Henri was a dude.)
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Those tomatoes that you DID have look absolutely gorgeous!
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Thank you! Yes, Matisse is a he.
My DH has battled blight because we get so much rain in North Carolina. His tips are to pre spray with copper spray, cut off any blight you see immediately, and buy local blight resistant tomato seeds/seedlings.
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@Desert-Dan @Saregama @MsBean and anyone else interested - I moved Dan’s lasagna post and any replies off to their own thread under Cooking Discussions/Recipes here. That way the focus can be on everyone giving great ideas to Dan and anyone else interested in making good lasagna.
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Last night I made rainbow trout amandine (sans lemon and parsley to appease family tastes), roasted CSA potato wedges, buttered broccoli with Meyer lemon oil, and garden squash with Pecorino.
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The Sea Pig - sub sandwich of krab salad, bacon (Nueske’s!), and Swiss. We also added tomato. This was a staple sandwich from a shop called Big G’s in Winslow, Maine, when I was in college.
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I made the NYT “cold noodles with tomatoes” again because I still have 4739484848 heirloom black cherry tomatoes. Also because this dish is delicious!
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Trader Joe’s pork belly was on tap for tonight. The boxes are now sealed, so you can no longer open the box flap to see how much meat to fat cap ratio there is. Looks like I chose wisely with this box!
Pan seared it on all sides and moved it to a baking pan. Added some OJ to the fat in the pan to simmer, then some grated ginger and chopped mango. Mashed that up once it softened, and poured it over the belly and into the convection oven to finish.
Israeli couscous with chopped onion, pepper, chicken stock and dried savory mixed with some fresh thyme and parsley. Green beans.
Not too bad!
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This won’t win any beauty contests, but it’s on regular rotation in my household:
I added wild-caught Atlantic cod & Chinese eggplant. Great way to use up the coconut milk and green curry paste I’d leftover from my recent grilled Thai shrimp experiment.
A friendly member of my local food group gifted me a couple of baggies of her homegrown holy basil & lime leaves, which made it perfect <3
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