Thanks. I was happy to find it. I frequently buy cards from sellers on Etsy when it’s a special occasion and a special person. That’s where I got this one.
Busy-ish Saturday for the silly blue & white game, which the weather goddesses clearly didn’t deem important enough not to rain on its parade or alumni.
We hosted our weekend poker game & I made the NYT lemony shrimp and white bean stew again – this time with homemade shrimp stock from the gazillion shells I’d stocked in the freezer. Really made a yuge diff in flavor. I also for the first time actually used the leeks called for in the recipe vs. shallots. Nice. All gone.
We also polished off another lovely cheese from my Rogue creamery Brilliant Blues gift assortment: the smokey blue.
Pork souvlaki with BL country-style ribs & salad coming up tonight. Another summer day in April 
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Check, check, check, check, and check. Add Oreo Thins (especially the dark chocolate variety), Haribo gummy bears, Cheetos, Velveeta, Pocky, and a whole slew of other processed foods to that list for me 
. I love exposing my kiddo to the whole world of food (and it’s a fun excuse to buy less “sophisticated” stuff); I trust he will come to appreciate the good stuff, too, since he has access to it.
This would be a fun spin-off thread (not so unlike the fast food threads).
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There’s something about white beans and shrimp. The beans seem to soak up the flavor of the shrimp and become little soft nuggets of shrimp.
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This might have been my best rendition of the recipe so far. I usually cheat with BTB chicken broth I simmer a few shrimp shells in. But I’d collected enough to make an actual stock base 
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They do make an amazingly delicious stock in short order!
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Dinner tonight was Italian — or perhaps more accurately Italian-American.
I made Spinach-Artichoke Pasta and Chicken Diablo to accompany for the meat-eaters.
The pasta was “light” by mom’s request — so a lighter béchamel instead of cream or cream cheese, and much less cheese than any recipe would deem acceptable. I used TJ’s grilled tapas-style artichokes because they needed using up, and they taste pretty much the same as marinated artichokes in a jar. Pasta turned out well despite the tweaks, thankfully.
I played with the Chicken Diablo a bit and used caramelized onions in addition to the garlic and chilli oil. Very, very tasty, especially when everything dried up at the end and the onions caramelized further with the chicken fat.
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Looks awesome!
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Thanks! It was tasty.
Lighter take worked out well for us, but if someone had been expecting spinach artichoke dip with a bit of pasta, they might have been disappointed
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I would like your version here better.
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I had to look up what a Vieux Carré was. Yummm! It sounds delicious.
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This was lunch, because I’m sure dinner will be something easy. My husband grilled brats and cauliflower, the latter of which I dressed with chopped kalamata olives, sun-dried tomatoes, olive oil, toasted breadcrumbs, and chopped hazelnuts. We also had a green CSA salad with lemon dressing.
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If it’s good, it’s good.
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Where did our lovely summer like weather go! Cool, raw day here outside of Boston. So, dinner tonight is Pot au Feu, adapted from the Le Bernardin cookbook. I’m going to use the leftovers for a few other dishes this week, too!
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Perfect meal for our gray day in this area!
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That was totally my thought! I want our warm weather back!
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Roasted asparagus, sauteed pancetta and caramelized onion quiche with Monterey Jack and Pepper Jack cheeses. Freshly grated nutmeg, dried thyme, s/p, and freshly minced parsley were the herbs and spices. Blind bake on the Pillsbury crust.
Forgot to add the onions to the egg mixture so “sprinkling” on top worked out.
Salad was Little Leaf lettuce, sliced radishes and red bell pepper and grape tomatoes with Target Honey-Mustard dressing.
Wine.
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Leftover meatloaf and mashed potatoes with a green salad. Even better leftover!
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Enjoyed the last unseasonally warm day (before temps return to somewhat normal) by checking out a new brewery in town. Delish Belgian ale and a brown ale for my PIC.
Dinner was Greek-style marinated BL country-style pork ribs & zukes with feta, sumac, oregano. Haven’t tired of that yet. Made tzatziki, too, but you know what that looks like 
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