I’m sorry. I hope you have other family members around to help out and confide in.
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Dinner last night: 2nd day meatloaf, stove-top mac & chez, corn, apple pie.
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Thanks. My sister has been doing all the work, being that she lives in Germany and is “only” a 3.5 hour drive away vs. my living across the Atlantic. We’re thankfully on the same page as far as treatment (or rather not-treatment) is concerned.
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Where is “down here” for you?
Safe travels to Germany and hope you find a space for her where they can help with her care.
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My FIL is on a super sodium reduced diet right now, so I started looking for recipes that might still be tasty without much salt.
Adding up the native sodium in all the ingredients, plus the amount of salt I used as seasoning, these come in right about 300mg sodium per skewer (and I knew he wouldn’t be able to finish a whole skewer).
Pork tenderloin (4 chunks/skewer for approx. 200 g correction, 100 g pork per), mushrooms, onions (microwave pre-cooked whole, allowed to cool then quartered because I wanted them more done than they’d get otherwise), Campari tomatoes, red and orange bell peppers.
The tenderloin chunks were salted at 0.6% by weight and let to dry brine for several hours, then marinated overnight in plain Greek yogurt with ground cumin, ground coriander, pepper, grated garlic, and onion powder. Once I got them all threaded up I brushed the bit of leftover yogurt marinade on the veggies.
I put them together at home then ported to their house and I cooked them on his grill.
The transport container was my vegetarian daughter’s cupcake carrier. Don’t rat me out, peeps.
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Shrimp and calamari fra diavolo over linguine. Loosely based on Lidia Bastianich’s recipe. Leftovers for tomorrow’s dinner, too! I expect this will taste even better tomorrow 
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Wow, what a truly gorgeous photo.
I’m sad to hear this.
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Personally I love the contrasting textures of squid and pasta as a great combination. Yours looks awesome. I tend to the simpler olive oil garlic crushed pepper and parsley prep. It’s a fast meal. But squid is cheap so it’s ez to add to the above prep with clams etc whatever…some bottarga can be nice.
I’m gonna try your recipe the color looks amazing, and also ez and fast.
remember what Damone says, and don’t forget the Coke with no ice.
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Thank you! I had to balance the lighting a bit in the photo editing app, but I think I am finally getting the hang of the camera in my Pixel phone!
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I would like to place an order!
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Ha!
I like the simpler olive oil, red pepper, parsley version too. Yesterday felt like a red sauce kind of night though. If you try her recipe, the couple changes I made were to use 10 cloves of garlic instead of 8, 2 crushed chile de arbol in place of the red pepper flakes, a teaspoon of fennel seeds, and an additional can of fire roasted, diced tomatoes. I took the time to take the leaves off the parsley stems and add the chopped stems to the garlic and chiles while they were toasting in the olive oil (I went about 4-5 minutes here over medium low, until the garlic was just barely beginning to turn a little golden. Then add the diced and hand crushed tomatoes.). I simmered about 15 minutes before pasta was added, instead of 10.
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Thanks @Amandarama !
I like that this is a fast red sauce recipe. Noted on your edits. I’m a garlic fan so always add more, same with chile – that’s a great idea on the chile de arbol, not just for mexican food!
Seems like garlic and lemon are two ingredients you can’t have too much of.
Also nice on the fennel seeds, and toasting them in the oil with the parsley stems etc, i wouldn’t have thought of that.
My “secret” ingredient that seems to add a bit of funk, salt and sweet to pasta sauces is vietnamese fish sauce! Not for my vegetarians (respect!) but the rest don’t know but keep comin back for more.
I hear from my family that things are a bit brisk back in MA right now. That is red sauce weather for sure! I can think of some nice cocktails to go with that meal!
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Nah. Summer is so much better “up here” than “down there.” Meanwhile, our sunsets started with a 5 one week ago. Woot!
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Fish sauce is always a good thing! I also have Maggi on hand now that is a nice background ingredient (used sparingly, although I didn’t use it here).
It is definitely brisk and about to get brisker! Negative temps as we get to Saturday morning (at least for a while)!
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Well wishes to her! I’m sure she’ll be so happy to have you by her side.
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Sorry to hear about your mother @linguafood. She is fortunate to have two caring daughters. Wishing her as comfortable a journey and soft a landing as possible. 
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