Gingery shrimp and silken tofu over jasmine rice, with braised bok choy with sesame and garlic.
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Nice quiet day. Although Finny was following me upstairs or into the kitchen or bathroom every time I got up. So we had some good cuddly-buddly time together.
We both had duck for dinner as well. 
Although mine took a bit more preparation than his did.
Cross-hatched the skin on a D’Artagnan magret duck breast, seasoned with s/p, and started in a cold stainless steel pan at medium heat until the fat wasrendered and the skin was browned and cooked through, about 8-9 minutes. Turned over for a minute, then into another baking pan into a 350° oven for about 7 more minutes until it reached 120° on the Thermapen. Set it aside to rest.
Poured all but 1 Tbsp of the duck fat out into a small dish, saving it for home fries. Added minced shallots, red grapes and grated fresh ginger root, as called for by Chef Sara Moulton on the D’Artagnan’s website (recipe link below). Didn’t use the vinegar, and used Lingonberry jam in place of the currant jelly, but otherwise the sauce was the same. Sides were steamed asparagus and Israeli couscous with minced onion, dried thyme, and s/p.
There was wine.
Dessert was something posted by a member of a FB food group a few weeks back (she’s also on HO and I’m blanking on her HO handle!) that was intriguing and I figured I’d make a go at it: Wisconsin Blueberry Batter Cake from a lost American recipes site. The cookbook it came from was “Be Milwaukee’s Guest - the Junior League of Milwaukee, 1959”.
I’ll be honest, I was skeptical with pouring a cup of boiling water over the layers as instructed, but it was good! The batter gets a bit crunchy, and it’s not cloying sweet, although it IS sweet. I can see using fresh wild Maine blueberries in season for some added tartness.
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Extremely super duper duck Linda. Fabulous.
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Beef Lo Mein, cooked in a heavy aluminium hard anodized instead of the wok this time (I still tilt the pan toward the burner and readily get the vaporized oils flaming inside the pan - sort of “wok hei”, if you will). Recipe generally followed was Cooking With Lau. Sorry I didn’t think to get photo until we’d already dug in!
I have 2 of these Calphalon hard anodized, heavy aluminum 14 inch skillets. One I’ve been using and has a nice seasoning on, I can skate eggs around it or what not, the other still basically unused. But I also have nicely seasoned CS (Matfer) that I use for steaks (but it has less bottom surface area) and also cast iron (also slightly less bottom surface area). So right now I’m using the HA aluminum when I have to have more bottom space, the CS otherwise.
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Tonight’s dinner was a spring roll bowl. Shrimp, avocado and red pepper strips served over rice noodles. Dressing included rice wine vinegar, fish sauce garlic, jalapeno and lime juice.
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We enjoyed another outstanding dinner at Bistro D’Azur in South Orange, NJ, including ribeye steak; whole black bass with tahini sauce; perfectly poached lobster crepe; jambon salad with roasted figs and goat cheese; Spanish chips. It all went great with an excellent Malbec and Shiraz.
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Photo taken from completely the wrong angle, but dinner was good.
Prime ribeye on the grill. Potato gratin. Romaine in Caesar dressing. Horseradish sauce.
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One of my favorite shrooms 
Been called out for serving meat to my vegetarian kid with these several times. a favorite, also shiitakes.
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last night at my sister’s we made Chupe de Camarones - an old favorite Peruvian dish we’ve had at many restaurants over the years but never tried making at home. Turned out great. Made with home-made shrimp stock from the shells, evaporated milk, two kinds of Peruvian chili paste (aji panca and aji amarillo), sauteed onions/garlic, peas, potatoes, and corn. Corn isn’t sweet right now, which is like Bolivian corn, so it tasted just right to us. Queso fresco got mixed in and as garnish, and freeze-dried cilantro subbed for fresh. a TON of shrimp, too. Very homey and delicious.
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I could literally eat king oyster and lions mane mushrooms all day, everyday
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Im trying to force spring to come. Fifty five degrees here . Looks like she is pushing me away . Alot of snow next week. Smoked pork ribs using the traeger . Macaroni salad with chopped cabbage. Beans with chopped ham
Cheers.
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I run a local cooking group, and we had our 3rd potluck yesterday. Really good stuff from everyone.
There was borscht, a nice refreshing salad with creamy dill dressing, garlic noodles with andouille sausage and shrimp, tuna escabeche, stir-fried chicken & chashews, white chicken chili (not pictured), my Tuscan soup (one of two dishes that were obliterated 
), two trays from a local hobby caterer with amazing bbq’d and smoked foods involving a lot of pork products, apple strudel with vanilla sauce, apple coffee cake, chocolate zucchini cake, date cookies, and crêpes made to order with homemade maple syrup. What a treat. Def having a low-key dinner aka Abendbrot tonight, tho.
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Thank you for telling us what’s on your plate! Yum!
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Tonight’s dinner was delicata squash stuffed with white beans poached in tomato sauce and long grain and wild rice with the overflow rice/bean mixture.
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We split the other ribeye, seared, served with creamed minted pea puree and TJ’s sweet potato gnocchi in sage butter sauce. Green salad as well.
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Sesame crusted pork tenderloin slices with a citrus glaze/reduction, quick pickled cukes, and some rice cooked in broth. We are embarking on some trial elimination diets for my little to see what might be giving him the GI blues, and just embarked on a trying-to-be-mostly-gluten- free week. Wish us luck.
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