Absolutely! Cheers!
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Even a goldfish?
My adherence to specificity in language - within reason, of course - is just this: if I order a martini, I want to know what I’m getting. I expect (as @linguafood said) gin, vermouth, and maybe bitters. If I ordered a martini and got something with espresso or chocolate or pumpkin or bubblegum or even vodka, I would be at the very least disappointed.
The English language is pretty damn vast. It has enough words to make a name for pretty much any combination of liquors you want to throw together. So why piggyback? Create something new!
Also, I’m no slouch at coming up with drink names. Currently, I’ve invented the Good Save, and the Byproduct. And I gave this name away to someone who needed it: the Fruit Bat. So if you need me, let me know.
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Gorgeous day that truly felt like the first fall day: cobalt blue skies, sunny, brisk.
Still nice enough to grill, so I picked up a 2.5lb branzino at the local fishmonger today – simply stuffed it with thyme & brushed with lemon pepper-seasoned olive oil. Came out nicely, save for the loss of skin the fish suffered after being handled by my PIC 
Since I was looking for a different side from the usual salad, I had spanakorizo on the brain. Wouldn’t ya know it? Had an orzo riff on it in my NYTC recipe box, and all the ingredients around, save for the dill… which would’ve made the dish even better, but we made do with parsley. Keeper.
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Masala Halibut, farmer’s market cauliflower with ginger, garlic and Indian spices, David Lebovitz’s corn recipe, [Vaghareli Makhai]
(https://www.davidlebovitz.com/vaghareli-makai-spicy-indian-corn-recipe/), using homegrown corn, slow cooked green beans & zucchini, rice.
Commercial strawberry rhubarb pie from FarmBoy.
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Chicken Caesar salad with leftover scallion chicken, garden romaine, and both bread and chicken skin croutons.
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We wined and dined al fresco with our puppy Matisse tonight 
Mrs. P made Andouille sausage pizza, using a Stonefire thin crust, and goat cheese stuffed pepadews. It went great with a nice Shiraz.
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Rapid shop and cook this evening. Made chicken curry (with potatoes) and a warm carrot salad to take over to my friend’s place.
Very pleased with my speed of prep and cooking for the first time! I got home at 5:30 and left again with the food at 7.
Forgot to take a pic tonight, but I have some leftovers so I’ll take one tomorrow. The chicken curry was one of my home favorites, very simple but intensely flavorful.
The carrot salad started with the idea of a Kerala-style pachadi (tempering plus coconut) but I thought I was out of coconut, so I pivoted to French-Bengali fusion - mustard, cumin, splash of vinegar. Then of course I found the grated coconut in the freezer… so I added it anyway. Very tasty for a mish-mosh.
Eaten with naan (I really would have preferred chapati sor parathas with this prep, but oh well) and rice.
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Your sauce sounds amazing. I love Calabrian Chiles as well. I use them in place of RPF most of the time. They provide a really nice heat with a well balanced flavor. RPF, to me, are just hot.
Thanks! It was one of those moments when all the sauce stars aligned 
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I love those kinds of moments.
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My next door neighbor kid stopped by yesterday with a 18" fluke (probably one of the last as the season ends on the 27th) that he caught behind our houses. Since his family doesn’t eat fish we often get their catch. They are great neighbors.
Tomatoes and shallots tossed with a dressing of olive oil, honey, garlic, red wine vinegar, S&P were roasted until a bit soft. I laid the the fish on top and since I had extra dressing brushed the fillets with it as well. With about 5 minutes left to cook I added lemon zest and lots of fresh mint. The recipe was based on one from the NYT. The hardest part was peeling the shallots. Very tasty but next time I may add some capers to better balance the sweetness.
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I read the NYT review of Chambers, which mentioned eggplant parm made with cheddar and sungolds. And I have all those things, plus oyster mushrooms, so mine is better! Also string beans fried with onion and hot pepper.
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The cold weather arrived last night, and BF made a hearty Pollo Guisado. He had always done this with beef, but swapped that out for a whole chicken. With only that one change, it is amazing how much different the flavor was. The chicken being left on the bone added immense flavor.
Tonight’s meal TBD.
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At work for 4 hours to try and catch up. Sorta did. There will be more on Monday, of course.
Easy dinner…BISO chicken breast first roasted with just olive oil and s/p, then adding some Spicewalla’s Honey and Herb Rub halfway through. Halved figs added near the end. Because why not?
Leftover rice pilaf and roasted Brussels sprouts with olive oil, s/p, and Penzeys’ roasted garlic powder alongside.
Oh yeah. There was wine.
It was a very brown meal. But it was good.
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I’ll get the brussel sprouts right . Tofu , with brown rice and broccoli. Maybe some chicken or pork hiding.
You’re batting a robust .667
Tofu, broccoli and couscous.
No poultry or swine.
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I figured. I just moved the infield in for the possible bunt . The couscous was trickery . Looked like brown rice . Nice
Fall harvest dinner to celebrate my favorite time of year.
Roasted sugar pumpkin, green beans and carrots. Home-smoked bacon. Home-made applesauce. Twice-cooked leftover scallion-potatoes.
Everything from the garden but the pork belly - which DH cured and then smoked in his Bradley smoker - and the apples, which came from my BFF’s tree.
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