Please take care of yourself, and I hope someone is looking out for you. You have been through such a lot recently.
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Who’s making deviled eggs this Easter season? Come join us! DEVILED EGGS - Spring 2023 (Apr-Jun) Dish of the Quarter
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We’re also going down under for Cuisine of the Quarter: AUSTRALIAN - Spring 2023 (Apr-Jun) Cuisine of the Quarter
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I am organizing a spring potluck today, and I’m pretty sure at least one attendee will contribute deviled eggs!
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They are good any time of year, but spring just screams deviled eggs to me. No doubt because my mother always made them for Easter! 
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Dinner last night at sister’s. Her homemade pasta with a miso butter, maitake mushroom sauce, and chopped-up conservas of navajas (tinned razor clams) thrown in at the end. I’d looked a some FB video and then couldn’t find it again, so looked up a few recipes and kinda winged it. Super simple, incredibly good! We shoulda made more pasta.
I also made a really good salad in a Dijon/shallot vinaigrette that turned out way too salty. And $$$ fiddleheads that may have been past their prime. we looked up how to cook and many said to boil for 15 minutes and then saute them. Wàaay too long, they were almost mush, pretty flavorless except for the butter and garlic I sauteed them in. What a waste. But that pasta! Definitely something that will be on repeat.
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I love deviled eggs (really, what kind of a freak doesn’t???) in most variations. I’m not too crazy about using beet to stain bc I find the flavor overpowering, but I’ve yet to ever see any leftover deviled eggs anywhere, ever.
Reminds me of this popular meme (although - perhaps not surprisingly - there are many 
):
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Oh, that is too bad. Eggplant was looking so auspicious
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Fed the (new!) freezer with foil-wrapped burgers, pork chops, and BISO chicken breasts.
Made meat sauce with the rest of the ground beef to feed the freezer and myself tonight. (The house smells so good!)
Added about a cup of leftover ricotta to some of the meat sauce and combined the sauce with penne and sauteed spinach with garlic and Aleppo for some bite. Shredded mozzarella on top.
Crusty buttered roll and wine alongside.
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Braised grey sole fillets in chili bean sauce, adapted from this Fuchsia Dunlop recipe.
I just poached the fillets in the braising liquid (and added baby bok choy not called for). Leftovers for tomorrow!
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That is exactly the pasta dish I’ve been craving but am minus several key ingredients. Enjoying vicariously.
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My friend brought over lunch and left baked ziti with Italian sausage for dinner. It was really good! My DH made a green salad with hard boiled (Easter) egg, blue cheese, and avocado and CSA greens to go with.
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Thai pineapple fried rice, following this recipe, but minus shrimp, fish sauce, raisins. Added eggs instead.
Two forks up!
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Last night I put a partially thawed London broil hunk o meat in the slow cooker with chipotle peppers, water, spices, etc. This evening the sliced meat was sautéed with onions, some of the braising liquid, and more miscellaneous spices. Spanish rice, quickie refried beans from a can of Goya, tomatoes, and tomatillo salsa, corn tortillas, and voila……tacos.
TBH, I really did not feel like cooking but was committed on account of that braised beef. Packed up two lunch portions for grown kid to take home and some for my breakfast.
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I love her web site! So many great recipes!
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We enjoyed an excellent dinner at Jessica’s Cafe in Plainfield, NJ, including hot soppressata pizza with hot peppers and hot chili oil; short ribs pappardelle; bacon pappardelle with truffle oil; jumbo lump crab cake crepe; and mussels. It all went great with an excellent Syrah and Malbec.
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Crispy pan-roasted chicken thighs. Lemony orzo with garden peas and asparagus thinnings.
There will be brandied fruit for dessert.
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