11C? That’s shorts weather for me 
But your food looks really good.
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Happy-ish ending to the disappointing steakhouse meal: for lunch today, I seared the leftover slices and added a little herb sauce, and they were much better, although still tough and not terribly flavorful. Fuel, nothing more (and damn expensive fuel at that!).
Dinner was 100x more satisfying. I had some lovely haricots verts, which I steam-sauteed in white wine and browned butter and seasoned with fennel pollen and dehydrated orange powder (oranges sliced thin and dried in a low oven, then ground up with some coarse salt). These were served alongside an improvised chicken in melted cherry tomatoes dish - just seared chicken and cherry tomatoes in the same pan, then added a little white wine and covered until the chicken was cooked through and the tomatoes had exploded. Uncovered to reduce the resulting “sauce” and basta. I would have thrown in some fresh thyme or other herb if I’d had it, but it was still tasty without. Cheese for afters!
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Scroll down to Fish Market in Iceland. We’ll be checking it out in December and I’d love her feedback.
What are Lebanese onions please?
Catching up … Thursday night I worked until 8 and when I got home I was not in any mood to cook. We walked to out local Chinese place. My torn calf muscle is healing so I can walk, just not fast.
Friday night happy hour was some cheese and baguette, and then a quick pasta with garden zucchini, tomatoes, and roasted garlic.
Saturday we went to a local steak house bar. Cocktails and spinach dip to start. DH had a delicious pork chop and I had albacore shashimi with ponzu and jalapeño.
Tonight was lasagna made with some home grown zucchini, and a Caesar salad.
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It’s a Lebanese Salad. Not Lebanese onions.
Weather’s still kinda lame today, so we’re gonna go shoot some pool tonight. Maybe a döner or shwarma is WFD.
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LOL. Thanks!
Have made Gua Bao before but my first time making the buns from scratch. Takes some time, mostly waiting for the first and second rises, but it’s really easy.
Waiting for the buns to rise
Closer… crushed nuts are actually roasted macadamia.
Pork belly was braised yesterday
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It all looks so wonderful Presunto! As usual.
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I’ve been meaning to make those for years!
Went with a pasta/veg/chicken dish tonight. Slices of chicken, sliced carrots, broccoli florets, red bell pepper strips, and chunks of onion all sauteed, and mixed with cavatappi, The sauce was some garlic-herb cheese, 1% milk, a lot of extra dried herbs, some white wine and a bit of fresh lemon juice. Grated Parm-Reg on top. Fair. Not great, but filling. And lunch for a few days.
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Tonight’s dinner was part of a cleaning out the fridge exercise since I’m off Wed for my annual Kentucky bourbon barrel tasting, cigar smoking, food feast, buying trip. A maxed out guys trip.
I had roasted some red and yellow beets the other day and had a couple of sweet potatoes on the counter top that were sprouting.
Made a beet salad with a side of sweet potato oven fries and pan seared steelhead trout. I really love beets.
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Bless your heart 
I am blessed
It’s a Southern expression, ya know??? 
Don’t I know. I’m a southern boy
LOL 
Leftover duck and cannellini beans . I have veggies, just not into cooking them .
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Glad to hear that you are getting around better, even if it is slowly!
Lasagna always sounds good, especially with backyard veggies
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6hrs of sleep+5:30 alarm+6:30 spin class+11hr work day= one Big Glass of Wine for my appetizer while defrosting a tomato based veggie lentil something soup that had a surprise kick of dijon to it that was quite yummy.
Happy Monday!!
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