Spaghetti carbonara with guanicale
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I don’t like mullet. There, I said it. This is the best I can do with it, and I still don’t like it.
Anyway, it’s gone, now. The asparagus and mushroom was good. (Unfortunately also gone.)
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It all looks delicious but that spinach gratin…wow
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That looks super tasty!
Household fav lemon-herb roasted cod and potatoes from America’s Test Kitchen, with steamed green beans.
20 Likes
No idea WWFD.
Nothing taken out of the freezer.
Burger defrosts quickly, so that was dinner.
Cheeseburger on a sesame seed roll with ketchup on the bottom bun and potato chips on top of the cheese (after pic was taken). And more chips alongside.
Rice salad with leftover Basmati rice, diced cherry tomatoes, cukes, chopped sugar snap peas and red bell pepper, defrosted sweet corn, julienned fresh basil and parsley with feta crumbles. Dressing was olive oil, lemon juice, Italian herb seasoning, roasted garlic powder, and s/p. Not bad.
There was wine.
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My DH cooked tonight - pan-grilled herbed chicken, curried sweet potato salad with celery and golden raisins (my suggestion), leftover garlic yogurt, and a little slab of feta. Tasty.
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Mouthwatering! How do you get your spuds so brown and crispy with this recipe? Type of spud? Any tips?
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Lamb, spinach, and feta gozleme, with an oil-roasted tomato garnish. Asparagus spears with a creamy Greek dressing.
Spinach, tomatoes, and asparagus from the garden.
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I used russets that I sliced on the cheapy plastic mandoline (3 settings - I used “2”). Tonight I set the convection oven for 425F. I tossed the sliced potatoes with a couple tablespoons of olive oil, salt, pepper, dried thyme (Penzeys), and a few sprinkles of Mrs. Dash Onion and Herb (in place of the garlic). Then I made my rafts. They were ready to come out by 25 minutes (instead of 30, and probably could have come out at 20 minutes). Then I proceeded with the recipe from there. Cod was all set tonight at about 12 minutes with these temps.
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Thanks! I’ve been doing Yukons @ 425, but my oven runs slow. I’ll try russets, and up my temp a few degrees.
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Yeah, I usually use red potatoes myself, but I actually had russets on hand so I thought I’d do something other than baked potatoes. I am beginning to come around to them for “all purpose” types of use.
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I made huge food for some reason (kinda regretting it now, 'cause I ate it all). Giant salad with all kinds of stuff, oregano vinaigrette courtesy of my friend’s garden.
Big ass bunch of turnips and greens, with miso and butter.
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Maybe I have a tapeworm.
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Kung pao chicken from Woks of Life via WaPo. Pretty much made as written except for adding celery to increase veggie load and doubling the garlic and red chiles. Hit the spot.
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