#laterpost
We had this meal last Monday, but it has been a busy one these past few days.
We had our belated family holiday meal with Roast Goose, Chestnut mushroom dressing, goose gravy (of course), cranberry sauce (because always) and a riff on a morbiflette/tartiflette, some salad and a steamed persimmon pecan pudding with creme anglaise for dessert.
Smoked baby back ribs from the butcher, leftover mashed potatoes jazzed up with horseradish, vinegary coleslaw, this was last night. Tonight was a festival of leftovers. New slate tomorrow.
Cold and rainy here. He made hamburger stew (tastes good but looks more like soup I know). Cornbread recipe courtesy of Chienrouge on the baking thread. Good stuff., Battered and crispy fried avocado with ranch. And if you want a good laugh for the night, zoom in on my pineapple upside down cake.
Braised vegetables and shrimp in chili bean sauce adapted from this Fuchsia Dunlop recipe for fish, which is also in Land of Plenty. I feel good about using up a bunch of vegetables that needed to get used. Leftovers will be eaten tomorrow with noodles, I think.
An older man who I used to work with told me his wife always said, “ Well, if that doesn’t beat anything I ever slept with” And she was a religious woman.
OMG too funny. I remember in the way back machine when Burt Reynolds did his PlayGirl centerfold and women I knew said they’d let him eat crackers in bed with no problem LOL.
Hundreds of years ago, I was a corporate librarian for an engineering company. A new engineer joined the company and he had been a centerfold in what I think was called California Girl magazine. It took us all a few weeks to stop snickering whenever we saw him. He was a good sport about it!
Dolsot Bibimbap with carrots, shiitake, spinach, scallions, garlic, sesame oil, gochujang and egg. The recipe produced even a nice rice crust for great texture. Served with some cucumber and bean sprouts pickled overnight in cider vinegar.
The afternoon got away from me today, and dinner was very late. Pan pizza with pepperoni and black olives. Pickled scallions on the side. Greens in vinaigrette.
