I like them quickly sautéed wirh red bell pepper and onion, sometimes corn kernels, with whatever herb blend strikes your fancy.
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A few errands.
A few flurries.
A simple meal.
Gulf shrimp tossed with Spicewalla’s Honey and Herb seasoning rub. Melted butter and white wine reduced in a hot skillet, shrimp added and quickly cooked.
Put on top of leftover Israeli couscous with sauteed spinach and chopped red onion with a bit of s/p alongside, topped with Mediterranean pine nuts, the only kind I can tolerate.
Wine.
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A couple of recent dinners: eggplant, tofu and ground lamb with schezwan peppercorns and regular seasonings, with rice. Scotch Broth soup - both comforting and hearty for the wintry weather.
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Please name those gorgeous cheeses. I want!
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Plesse tell about your pine nut toleration. China processed vs others? Allergy/sensitivity or ethical reasons? Dish looks great!
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Fish and chips. Fresh red rockfish, seasoned flour, egg dip, panko. McCains fries, tartar sauce, malt vinegar. Spinach salad with hb egg and bacon, my spinach salad dressing.
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Impossible Chicken Parm, cole slaw. The parm was good, but the cole slaw! I almost scarfed it up mid-prep, I liked it so much. It’s just cole slaw! You’d think I was altered in some way (I wasn’t).
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You have a beautiful backyard area.
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Stir Fry Saturday. Udon noodles, sliced sirloin, broccoli, scallion, chili crisp, ginger, and garlic with bottled stir-fry sauce (not bad-- could have made it myself but feeling lazy). Excellent meal.
Pork and Shrimp Gyoza, frozen, from the Asian market. These came with a “coating” that meant you could pan fry without adding oil. Good thing I read the directions. It worked…kind of.
Martini(s).
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Herbed ricotta gnocchi with lemon-green beans, bacon and parmesan (made to a significant part by our daughter - I could get used to that service)
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Thank you, not as lovely as yours, but I like it. And it is my front yard.
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Last night’s dinner was farfalle with pan roasted tomatoes and goat cheese. Lots of basil as a garnish.
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That sounds good!
It was delicious! The recipe is definitely a keeper.
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Link please!
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From left to right - Pepper Jack, Havarti with dill, Mushroom Jack, St. Andre
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I recognized the dill Havarti (yum) and am intrigued by the mushroom jack.
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