Lovely white Friuli with a Rogue Creamery blue & pink bartlett preserves for starters; Wagyu cheeseburgers the main event. No fries needed tonight 
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Had a little extra cooking time on my hands. Sous vide steelhead trout with a crisp skin âsailâ and mustard sauce. 1/2 dozen oysters 'cause I missed the razor clams by thismuch. And spinach schav.
Very successful across the board! Except I kind of butchered the oysters and had to pick out a lot of shell fragments.
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Prime ribeye on the grill. Garden spinach, creamed with shallots. Seasoned potatoes, par-cooked and finished on the grill. Served with chive butter (and lemon wedges).
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Temperatures hit 90 today. Feeling like summer put me in the rare mood for burgers. There was no argument. Alas, burger night it was. Sautéed mushrooms and onions. Swiss cheese. Toasted Brioche bun. Tomato. Mayochup (mayo, ketchup, lime juice, ground pepper). Air-fried shoestring fries. Perfection.
Martini to drink outside in the garden, though we have not worked on it yet. Soon.
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Sautéed pork loin chop . Because of the tough pork chop thread. The last one I cooked came out tough and terrible
This is the other half that I pulled out of the freezer .Its been a while so I gave it another try .
Brought to room temp covered in thyme branches and olive oil.
Sautéed in a copious amount of butter with the aromatics while spooning the butter over it .
I like it a little pink in the center. Super tasty and tender .
Mashed potatoes with butter lake and peas. Cheers .
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tonight was leftover cassoulet from my friendâs dinner party, which the BF served over egg noodles. even better than the first night, unsurprisingly. and yeah, thatâs a big hunk of pork fat which I may or may not have unabashedly eaten most of (you know, just to get to all the duck and sausage beneath it. 
)
Salad on the side with more of the BFâs homemade BC dressing. Nice to come home to after a loooooong day of work.
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beautiful chops!
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dayum⊠that flesh looks fab!
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gawgeous. look at that crispy skin!
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oh MY that looks fantastic!
I had an indoor grill (Hamilton Beach) but it kicked the bucket awhile ago. Getting a replacement is stil on my bucket listâŠ
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I was a little worried, but it crisped up when I drained it.
This all looks AMAZING!!!
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Yum! Your peas have that âappetizingâ green about them!
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Nice looking air fried french fries. I havenât mastered that technique yet.
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Itâs taken me years, but I figured it out. I used to put them in without anything. Then I tried cooking spray and it was better but still âmehâ. Now I put the frozen fries in a bowl, drizzle a little canola oil, toss them and make sure they are all coated, and then air fry them. The time still varies, but usually 10 minutes, toss/flip, then 10 minutes ranging from 400-425.
People may be reading this going âDuh!â but it never occurred to me until a week or two ago when I was making the Asian/British-ish dish Salt and Pepper chips and the guy tossed the frozen fries with oil before air-frying. I thought, âI can do this for regular fries too.â
And the amount of oil is probably only a tablespoon or two, so it is still healthier than deep frying.
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Do you feel like they come out better than just in the regular oven? We tend to make more fries than our air-fryer fits, so we just throw them on a baking sheet at 420Ë for about 25 minutes. I like mine crispy.
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I wouldnât say that they are better, no. At least not in some remarkable way. Baked frozen fries do come out crispier but they just have a taste about them where I can tell they were baked. The air-fryer eliminates that (maybe itâs just me), and also keeps the temperature down in the house.
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Your spinach looks spectacular! That color. I donât know about where you are, but where we are this is the best time to eat spinach.
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