I made a seared Porterhouse, which we split, served with mashed potatoes, steamed garden broccoli, and Gulf shrimp cocktail.
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That salad!! 
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Mr Bean requested a Tomahawk steak for Father’s Day dinner. The Sprout helped and making it was a labor of love.
Served with grilled garlic scapes from our first CSA box of the season.
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Tonight I chopped up leftover shrimp and added it to a cool Cali-Mex salad of steamed quinoa, grape tomatoes, Romaine cucumber, avocado, and drained seasoned black beans. Tossed it all with a homemade cilantro-herb buttermilk ranch and topped with pepitas and crispy jalapeños. Corn muffins studded with melty cubes of mozz on the side.
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‘Homemade cilantro-herb buttermilk ranch’, oh my, This looks and sounds delish! Civil dialogue spoken here!
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Dinner was a ridiculous amount of food and drinks from Ruth’s Chris. No pics, but shrimp cocktail, crab stuffed mushrooms, ribeye, sirloin strip, creamed spinach, mashed potatoes, IPA, rosé, Irish coffee, and a Boulevardier. BF is sleeping it off and I am watching YouTube. Good Times!
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Junteenth dinner. Lowcountry shrimp perloo, Carolina slaw. Warm French baguette and butter. “Red” wine.
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chicken tostadas with black bean spread and an avocado crema (with no crema - basically guac.) the crema was the best part - avo blended with lime juice, garlic, cilantro, salt, and a little water. chicken marinated in chili powder, oregano, lemon juice, s&p, and then sauteed with onion - a little dull. spiced it up with El Yucateco green habanero at the table.
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A great night for a Last Word, blackberry basil gin and tonic for BF, and dry-rubbed chicken on the grill. Can’t have more beautiful weather and amazing aromas than this.
No pics of the food. Got distracted.
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Finnegan survived his vet checkup. And forgave me once he realized we were home. Now I can look for a roommate for him. 
Easy dinner: cheeseburger with caramelized onions and buttercrunch lettuce and the last of the tater chips. Which means they are the small pieces. Still tastes the same.
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Our first properly cooked dinner that wasn’t out or consisted of leftovers 
, lest I get kicked off the thread 
My PIC’s stir-fried bok choy augmented with snow peas, and I added big fat blue tiger shrimp I’d tossed in peanut oil, Penzey’s Sichuan seasoning, garlic powder, and white pepper.
Healthy and delicious 
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Does Finnegan like potato chips? We have a friend who would walk off with a bag of plain if it was left unattended. I know lots of people with kittens that they’d like to be free of. 
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BF used some of our leftovers from my last two dinners: Pork chop tacos, rice, black
beans, avocado crema, his cuke salad and salsa fresca. very good the second time around.
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Shrimp Fajitas. We usually make them with chicken or shrimp once a month but I never figured to use cast iron-- where we store it, kind of out of sight out of mind. It really made a difference. It had that sizzling restaurant taste/effect.
Nearly choked to death on the fumes from the jalapeño. Don’t know what happened. I cook with them (and much hotter peppers) so often and it never bothers me. Could the cast iron instead of a non-stick made a difference?
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IMO, I don’t think the cast iron pan made a difference to the heat of your jalapeños. I think it’s more likely you ran into a rogue, very hot jalapeno(s). They’ve been horticulturally tweaked by Texas A&M to be mild and amenable to the mainstream palate. BUT I’ve run into many over the years that have been way hot. Not my preference, and I would prefer a dependable level of heat, whatever it may be. Kind of like a crap shoot really, not knowing what you’re going to get.
On the other hand, if your pan was sizzling hot, maybe that DID have an effect of releasing the capsaicin volatiles to contribute to the potent fumes. Good question!! 
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LOL! I’ve not tried potato chips with him! He’d definitely sniff at it. He’ll eat a bit of American cheese on occasion, and shredded chicken on occasion as well (he likes when I make chicken stock, so he gets the bits of meat and mashed carrots from the mirepoix.)
And no to kittens. BTDT; lost too many sheer curtains. I’ll be looking for approximately 2-6yo cat - Finnegan’s 8yo, so want to keep it relative near the same age.
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Everytime I see your gorgeously charred tortillas, I wonder whether you can actually fold or roll them? Or are they too brittle and crack apart and need to be eaten like a tostada? Inquiring minds want to know. Mine always get brittle and start cracking if I warm them in the oven for more than a minute.
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thank you! i do them over the burner, open flame, and i can fold them like a taco. i just flip them over and over until i get the degree of char I like…
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Cooking for one, as BF is under the weather - tomato and ginger glazed scallops over rice pilaf with cashews and pistachios, tomato salad, and lime pickles. Largely improvised from things in the fridge that needed to be used up. I cooked a pound of scallops and only used about a third for dinner. The rest will in theory be put into a salad tomorrow for dinner (likely served as tacos).
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