Simple dinner: a humongous roasted BISO chicken breast seasoned with olive oil and a combo of Spicewalla’s Honey and Herb seasoning mix with s/p and honey granules.
Sautéed green beans, onion, red bell pepper, and frozen fresh corn from last summer, seasoned with s/p, dried savory, and dried thyme.
Wine.
Bok bok bok bok bok!
I picked up a rack of lamb at Aldi a few months ago when it was marked down 50%. This was trimmed of a STOF, then rubbed with Penzey’s Greek seasoning and grilled to a perfect rare. Roasted a few leftover yellow baby taters with olive oil & sea salt, sautéed a coupla bags of spinach with diced onion and garlic.
I wasn’t in the mood for any of it, but it was all really good 
Finally, sunshine. I grilled, shrimp, orange baby bells, onions over cauliflower rice. Mixed greens salad with red onion, pickled beets, avocado, honey mustard dressing. Bourbon and Julia.
Chicken diavolo and roasted asparagus, served with a basil-and-chive green sauce. Creamed spinach.
Veggies and herbs from the garden.
Sorry 
For some reason I thought you had a birthday coming up.
I still can’t believe I’m an official old fart on Medicare
It sure beats paying the outrageous $1600 a month COBRA payments I was making for the past year. Mrs. P still has another 5 months until she reaches Medicare age, so I still have to make her COBRA payments.
Continuing my pre-birthday celebration, I enjoyed an excellent dinner at Toscano Steakhouse, in Bordentown, NJ. I enjoyed my favorite version of tuna tartare with whipped avocado, homemade crispy tortilla chips, in a soy, wasabi sauce; lump crabmeat cocktail that also had whipped avocado; clams casino; 16 oz. pastrami dusted bone in filet mignon served on a sizzling plate; pancetta mashed potatoes; truffled surf and turf mac n cheese with lobster and filet mignon tips; creamed spinach carbonara. It all went great with our favorite wines (Caymus and Cooper and Thief).
Tonight’s meal was a pivot. My intent (because we happened upon the opening party for a community sculpture garden, and there was food, so I ate it) was to just make a chilled asparagus soup with shrimp for dinner. But I ended up with a lousy 1/2 cup of soup, which - even though I’d already sort of eaten - didn’t seem like enough. I decided it was actually not a soup, but rather a poaching liquid for hake, and the shrimp was really meant to be a shrimp cocktail. Fennel and pea shoot garnish on the fish.
Tonight’s dinner was basa fillet, asparagus and cherry tomatoes cooked in papillote. Rice on the side.
No pics tonight. I was delivered the liver , kidneys, and heart today from a goat that was raised and harvested for me yesterday. Fed alfalfa and grain . I didnt know what expect. Very clean and mild tasting. Wow . The meat will be coming Wednesday. Going to be doing barbacoa . The real deal . Cheers.
You must eat every part of the animal out of respect.
Brunswick Stew with chicken thighs, kielbasa, potatoes, corn, lima beans, onion, garlic powder, cider vinegar, crushed tomatoes, ketchup, Worcestershire sauce
I think hers is around mine in October 
Yes, I just realized @LindaWhit birthday is around the time of Mrs. P’s birthday (Oct. 5th). I knew it was around the time of one of our birthdays
Nice to hear you were able to try some different organ meats. I’ve only had beef liver and chicken liver although I had beef tongue in a cooking class once (someone else prepared it). There was a vendor at one of the markets I used to go to that sold only organ meats. I should look out for them the next time I’m there.
Tonight’s dinner was stirfried bok choy and tofu. Some cherry tomatoes were thrown in for extra colour.
My neighbor gave me a bag of Martha Stewart recipe cards she had gotten in the mail awhile back, knowing I’d find something of interest. I did!
Had picked up a family pack of pork tenderloins from Wegmans, so put one to use in this recipe, with some adaptation, doing a medium-high heat pan sauté of carrots, then the marinated pork. Added the marinade (after whisking in a bit of cornstarch to thicken it into a sauce while cooking) with a splash more OJ.
Not bad, but it needed some more oomph. Ground or freshly grated ginger would have done the trick.
Served on Basmati rice and I tossed in a 1/3 of a bag of petite peas at the end for color.
Thanks for the link - bookmarked!
Her recipes work with a little adjustment. Good guideline.
Homemade carnitas on store-bought tortillas with pickled scallions, pico de gallo, refries, and sriracha mayo. Roasted garden squash from the freezer.
