This could quite possibly be our dinner tonight - free snacks courtesy of UA. Our flight to EWR is delayed by over two hours due to weather conditions, leaving a window of approx. 20 min to catch our connection to Frankfurt. So much for a light, fresh, and ridic overpriced salad at EWR.
Anything there would be miles better than that economy class “chicken or pasta” garbage 
Oh, WHITE cheddar cheetos. You’re pretty fancy.
That was the only choice of Cheetos. I much prefer the day-glo orange ones. But hey - at least it’s the crunchy kind, not that puffy crap.
Blasphemy. I love the puffy kind.
More for both of us 
The Sunday NYT magazine had a recipe for chicken with a gin and sage sauce. Mr Bean and The Sprout, both huge gin fans, requested it for dinner. I didn’t have any chicken breasts on hand but I do have plenty of fish in the freezer so I used black sea bass as a substitute. After browning the fish and frying the sage some chicken broth and the gin were slightly reduced to make a sauce. Served with smashed Parmesan Brussels sprouts.
Next time I’ll add more gin.
What a stressful situation. It’s a good thing you have a traveling companion. Best wishes to your mother.
Ohh, I am sorry your travels got off to a bumpy start, but hope that it smooths out and you have no trouble after that.
Any chance of a fresh meal in your current airport?
Mrs. P made Cajun dry rubbed country ribs with an ugly delicious shrimp, Andouille sausage, onions, and peppers in a heavy cream sauce. It had a nice kick to it from the sausage. We also had TJ’s sweet potato fries. It all went great with an excellent inexpensive Malbec.
Lentil and kale soup with chicken. The Washington Post recipe calls for sausages, but I used ground thighs as that’s what I had in the freezer. Easy and nourishing
Ciabatta rolls on the side. Kale and carrots from the garden.
With a bit of education from @Saregama, I started making biryani rice the other day. Tonight, with my vegetarian daughter home from college for the weekend, I made this dish from Swasthi’s.
Everyone loved it. However, someone above said something about biryani being “easy” once you have all the herbs & spices, and I have to disagree.
This was one of the more involved recipes I’ve made. Was it worth it? Yes, yes it was. No question. It turned out wonderful and everyone loved it, as mentioned above. But it shure weren’t easy!
https://www.indianhealthyrecipes.com/veg-biryani/ (Recipe and directions)
How it looked post-dum steaming period:
How it looked on plate:
For reference, in this one the veg was coined carrot, sliced green bean and cauliflower, peas, and potatoes. Butterflied serrano peppers for kick.
Next time I’ll skip the potatoes and add a very small portion of sliced tomatoes atop the bottom layer of rice. (I layered rice then cooked veggies then more rice for the dum cook. Also I used coconut milk instead of yogurt due to my vegan daughter - when she’s not here I’ll def prefer yogurt.)
we had Nduja in the freezer so we looked around for recipes and found a simple one for spaghetti and fried breadcrumbs. BF took the helm, and while the recipe I liked had broccoli rabe or broccoli in it too, since we didn’t have either on hand the BF left it out. I think it would have made the dish much better but i wasn’t cooking. The recipe called for lemon zest and lemon juice, and we both felt the final product was too lemony for our taste, but it was still a pretty tasty dish - love those crunchy crumbs on top. he also made a salad with the TJs baby cauliflower.
WFD last night was a Parsi meal with NYC Onions.
Tonight, after a late lunch of leftover Dhansak and rice from that, I went “light” with a chicken sfeeha (that I bought from the lebanese bakery on the way to the restaurant), labneh, roasted squash, and fermented chile paste.
DH made dinner. He had made a good Berbere powder some time ago, so we get occasional tranches of good Ethiopian food.
Last night was Misir Wat (red lentils) and Atakilt Wat (cabbage, potatoes, carrots).
With (cauli+white) rice since had no alternates.
Tasty and warming on a chilly night.
We took a day trip to Montauk, and I thought I’d pick up some bay scallops, 'cause they have to be cheaper at the source, no? Hahahaha. No. Expensive scallops, cheap (from Trader Joe’s) shrimp. I’m not sure the scallops were worth - cough - $60/lb, but they were very good.
And a steamed artichoke with avocado cream. A little unorthodox, and I took many liberties with the dip recipe, but I’ve no complaints about this.
@CCE That looks delicious!
BLASPHEMY!
j/k - but potatoes are my favorite part of any biryani, nothing soaks up all the flavors quite as well!
Look like sea scallops. But even so - $60/lb is like Yowza Territory for me.
They are pretty big for bay scallops, but not as big as sea scallops. I got myself in a situation where I had asked to see a bunch of stuff in the fish market (where I was the only customer), so I didn’t want to walk out with nothing. I got a half a pound. And a couple of fluke fillets. The prices were kind of insane - I’d have done better to just stick with the Union Square Greenmarket. Oh, well.
I’m with you there.
Thanks. I took a closer look at the photo and now realize I’d been focusing on the shrimp for context. When looking at the cut celery instead, it brings the relative sizes better into view.
Still, dat price!
I do know what you mean about feeling it might be rude to take someone’s time and then not buy anything.
