Yours looks like a soup (and delicious). Is it traditionally so brothy?
A New York Times recipe for spicy and lemony chicken bread salad. Greens from the garden, and homemade baguette.
I’ve made this one before, and love both the flavor profile and ease. It’s a tasty dish for using seasonal Little Gem.
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Nope, but I am not complaining.
Probably better than it looks.
We enjoyed another sensational dinner at Fiorentini Restaurant in Rutherford, NJ, including pistachio crusted rack of lamb with lamb shank cannoli, potato cake, and truffle jus; scallops with peas and guanciale; sweet pea fagottini with crabs; panfried ricotta herb gnudi with roasted maitake mushrooms and scallion green garlic butter; cauliflower and green vegetable tart with zabaglione cheese ; nocciola cacao e sale. It all went great with an excellent Amarone and cabernet…
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Trying it!
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Baked flounder with panko and herbs, very nice.
Salad with pickled ramp ranch dressing. Better with non-pickled ramp ranch dressing.
Watercress soup that tastes like grass clippings. Not sure where I went wrong here - I’ve made it before and liked it. Bad watercress? Who knows. Anyway, ew.
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So sorry for your loss.
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Thank you. It’s been a bit of a shit year so far, but hopefully things will start looking up again soon.
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So very sorry for your loss!
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How does Mrs. P partake in all that delicious food and stay so svelte?
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She only takes a few bites, plus she has chicken and rice soup for dinner from Monday through Thursday 
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Dinner at a friend’s house yesterday: French cuke gimlets with St. Germain, a wonderfully creamy, rich brie, a delightful spring greens salad with walnuts and blue cheese, shishito peppers, an asparagus & cheese phyllo tart, and grilled chicken with Penzey’s Northwoods Fire seasoning (on my list for the next order, whenever that may be - loved it!).
Also, an incredibly generous friend sent me a care package today from Katz’s. I’m grateful beyond words.
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That’s very sweet. I imagine you are a good friend to inspire such a gesture. 
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I made a pasta dish loosely based on the below recipe using chicken breast tenders, a huge pile of garden spinach, and shallots: https://healthyishfoods.com/one-pan-tuscan-chicken-thighs/
I subbed in half and half for cream and added diced roasted red peppers.
It’s been several weeks since I’ve really cooked, between travel and helping with several events or just being busy. Unfortunately this one I oversalted because I seasoned before adding the Parmigianino Reggiano. Rookie mistake.
Green garden salad with ranch…my husband likes twice the amount of dressing I do.
Did I mention I’m still on f@#$&+* crutches? 
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Wow you’ve been out of commition for awhile. I hope you are back on your feet soon - literally!
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I’ll have a CT scan on Wednesday to determine if the bone is growing back together. If it is, I can start putting weight on it. If not, surgery.
I’m so impatient at this point.
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