Your salad dressing sounds fab!
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Carnitas with tortillas, refries and red rice. Everything from scratch, including a margarita for the chef.
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Over an IPA? Any day 
Do you have a recipe for the quiche? I’m trying to wrap my head around the base.
Onion starts are in(if they haven’t floated away), garlic planted in the fall is coming up. Chard seeds need to go in but too early for anything else but weeding and cardboard/chipping the path.
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I pretty much wing it. For this particular version, which is in a store-bought, 9" deep-dish crust, I’ll use 5 eggs to 1 cup of dairy: equal parts cream cheese, sour cream and heavy cream. That, however, is infinately riffable, depending on desired texture, and the quantity of add-ins and/or size of crust.
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I’ve had a variety of IPAs over the years, some more unpleasant than others, but never found one [yet] that I enjoy. I gave up altogether.
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Thanks a lot, this is helpful. I will look out for it.
That’s too bad, Greg. I love most IPA versions except those that claim to be “quadruple hopped” (making fun somewhat, but some do claim stuff like that).
But I do get it because while I like the bitter from some IPAs, clearly some (to me) go overboard with the hopping. So I get why some of my friends can’t stand it at all.
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This was last night’s dinner made by my DH: beet and sweet potato pie with goat cheese and herbs. Green salad by me.
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Hi, if you could sketch the basic outlines for that pretty pie, I know I’ve got a couple of daughters who’d love it.
BF made cheeseburgers again, super good & juicy, with caramelized onions. also, salad of iceberg lettuce on its last legs with his BC dressing, and potato chips.
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that looks fabulous!
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What a massive relief. Best wishes for continued good health and good news on this front.
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We’ll that’s very unusual and creative! I remember a beet greens galette from a long time ago and you’ve made me crave it! Is there are recipe or did he wing it?
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I want to dive headfirst into that bowl.
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Thank you all for your kind words 
Things have gone about as well as they could under the circumstances 
Went out with my gal pals Tuesday night, and shared a couple orders of fried pickles & an order of their Korean sweet & spicy bbq ribs. Both were very good.
Leftover Tuscan soup and a ginormous salad yesterday, so no pics. Going to try out a new noodle soup place in town with a few friends tonight.
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My potted oregano weirdly vanished this winter too. Thyme, rosemary, and sage going gangbusters. Just replanted because oregano is a mainstay for me in the warmer months with grilled meats and veggies.
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Fried pickles…so much potential, so often underwhelming at restaurants. I still dream about a whole fried pickle I had about 6 years ago in Kalamazoo, MI.
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I think spears produce better results. The breading was also unusual & the server gave me entire process/recipe, but I only heard half of it over the din of the bar 
They make all their dressings, sauces & dips in house, and that “spicy” ranch dressing was face-plant worthy
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