Why odd? It’s certainly possible to eat whatever you want by managing portion size, even if “dieting”.
Yes, there was salad and there were vegetables and there was milk and protein shake later for the vegetarians.
But it’s a strange thing to be judgmental about.
This was really nice. I like the traditional cream-and-butter versions, of course, but this was a nice change and much lighter. I don’t think the leftovers will last long.
That is a lot of yuzu kosho in that recipe! Well, I need to buy more now anyway…
Thanks!
That curry looks gorgeous. It’s much darker than the one I make at home but I think it makes it look really nice and rich actually.
Tonight’s dinner was a chilled soba noodle salad from Cooks Illustrated. I haven’t made this dish in awhile and it really hit the spot.
Looks refreshing!
What all is there other than the soba? Sesame seeds I can see. What else?
It was a good day. Despite waking up to 31° temps this morning, I love having 60° weather at the end of October, especially on the weekend.
Decided on Lamb Bolognese after @linguafood mentioned it on one our mutual food boards using ground lamb last week.
Went with this recipe, and I even included anchovy paste (instead of whole anchovies). The food processor method gets the carrots, onion, and garlic all smushy and finely minced. Perfect for this recipe.
I used Aleppo pepper in place of the RPF, and some Silk & Spice red blend from World Market. But any medium-bodied red will do.
Served on pappardelle. Also minced up some fresh parsley as (1) I didn’t have fresh basil and (2) basil didn’t seem right with the lamb. And I considered the carrots, onions and parsley the veg for tonight’s meal. 
This was SERIOUSLY good!
Wine as the side dish. And goodies from my workplace’s Reverse Trick or Treat on Friday as dessert, as many participated and I have some chocolate to get through. Poor me. 
Lamb here tonight too - cumin lamb stir fry with fried tofu cubes, leeks, assorted sad peppers from my final garden harvest, peanuts, and lots of spicy things thrown together with the lamb juices to make a sauce - sambal oelek, Sriracha and chili crisp, plus cumin, soy sauce and rice vinegar. A winner!
New England style shrimp and salmon chowder. There were some homemade crackers to go with.
Shrimp caught here locally. Alaskan sockeye salmon. Potatoes, onions, shallots, chives and bay from the garden.
We enjoyed another fabulous dinner at Bistro D’Azur including venison with red cabbage and spaetzle; duck leg confit salad; whole branzino; butternut squash risotto; and Spanish chips. It all went great with an excellent Amarone and Chateauneuf Du Pape.
Made chicken stock today, and found some beans in the freezer, so decided on tortilla soup, since we had all else. It checked the right boxes for tonight.
Still relatively MIA. Hopefully not for long-- October is almost over. Had to attend an event after work tonight so I went shopping this morning. Found a pack of two filet mignon which added up to 8 oz, which is a serving I aim for. I was dining solo, which has always been my chance to indulge in chunks of flesh. I gave it the “standard” treatment. Its a first for me despite it being all everyone does on social media. Cooked rare. Baked potato and mushrooms on the side. Manhattan to drink.
Chili con carne with red kidney beans and green peppers - made with onions, garlic, ground beef, tomatoes, lard and spice mix of ancho chili, sirarakhong chili, cumin, basil, bay leaf, cinnamon and cloves. Served with sour cream
The dressing consisted of evoo, soy sauce, mirin, grated ginger, and wasabi powder. They were garnished with nori, bonito flakes and sesame seeds. The white discs are sliced daikon.
That lamb bolognese is going on my list @linguafood and @LindaWhit!!
Salmon roasted low and slow with butter, lemon, soy. Jasmine rice with lots of furikake which counted as the veg on a lazy night.
Business trip to LA (Santa Monica) next week - first travel since my early pandemic escape from AZ to Maine.
Safe travels!
Signing up for lobster special texts is a dangerous thing. $6.95/lb culls special. So I had to buy 10, for two people. Lobster rolls for lunch.
All looks amazing!
Fortunately, we both enjoy beef and DH accommodates my preference for medium not rare and starts starts mine before he cooks the bloody his. Marriage is a compromise. We’ve been negotiating for 44 years…
Decided to go with the birthday coupon Delmonico steak from my butcher after seasoning it with s/p and air drying on a rack in the fridge since yesterday. Could have dried for another day or two, but I wanted it. And what I want, I get, if I’m making it. Which I almost always am, so…
Sautéed sliced cremini mushrooms in butter and olive oil, seasoned with s/p and dried thyme, then pour in 1/4 cup of red wine to cook down. Set aside.
Yellow pertaters were quickly steamed, then roasted in olive oil, s/p in the convection oven until as crispy as I could get them. For some reason, they didn’t want to crisp all around the way I’d like. Maybe if I had crash hot-potatoed them, it would have worked. They still tasted good.
Steamed asparagus.
Steak served at a perfect in-between rare and medium-rare with the red wine mushrooms and Ballymaloe steak sauce drizzled on top.
Happy tummy.
