Tomato, eggplant, vidalia onion, mushroom, feta and basil frittata.
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Seared and roasted pork tenderloin with cherry, balsamic, thyme sauce. Asparagus, butter, za’atar. Cabbage slaw, radishes, snow peas (from the garden, finally something to eat from the garden. Although I did get a very late start this year) creamy Carolina dressing. Negroni and wine.
Dessert was apricot ice cream, tasted more “apricoty” after several days in the freezer.
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I like your intro!
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There is a brewpub in Ipswich MA that has had an LBGT (lobster bacon gouda tomato) sandwich on their menu for years. It’s a favorite of my husband’s.
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Grilled Monterey bay squid . Salad with potato salad and capers . I like the crowded plate . Lol . Cheers.
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Is that tête de moines I spy in the heirloom salad?
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My kind of dessert
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Yesterday’s lunch was grape leaves, chickpea salad, babaganoush and some left over garlic naan.
Dinner included grilled boneless chicken thighs, tomatoes, tzaztiki sauce and pita bread
Several items from George’s Lebanese Bakery.
Not shown pistachios, spicy olive mix, baklava and some spices.
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That looks perfect. I may have asked before, but where’s your recipe from?
It’s a Martha Stewart recipe. I’ve made it dozens of times, and don’t understand the lack of reviews. Other than maybe requiring a pinch more salt, it’s perfect - one of my favorite “quick and easy” meals.
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Last night’s trip to the Asian festival got kaiboshed. Its been a busy week and I had to tie in a much needed trip to the market for this week’s dinners so I was overtired. I ate at home in the end then off to bed early. Dinner was stirfried zucchini and bok choy served over linguine.
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I don’t think so. I don’t remember the name of the cheese, but the server said it was similar to a gruyere. It was shaved very thin into a ribbon like shape, and was delicious, and complemented the awesome ripe Jersey Heirloom tomato.
Pretty sure it is, as that’s how the cheese is usually served: it’s a flat round cheese that’s shaved (the name references a monk’s haircut) with a special concoction to turn it into what looks similar to oyster mushrooms.
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Last night’s dinner was Crispy Garlic Chicken Breasts (Jaime Oliver recipe). I added some Cayenne Pepper to the bread crumbs for a little more kick. Sunshine likes it this way and so do I. Paired with some Mac & Cheese (box) and some mixed vegetables and it made for a nice meal.
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Thank you!
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I would happily eat that 
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Tonight we recreated a “panzanella” we had in Chattanooga a couple of weeks ago: crisped herbed savory bread pudding, tomato gelee, FM mozzarella, marinated tomatoes, a good drizzle of oo, and balsamic reduction. It turned out well, although we suspect they might have fried their bread pudding to get it to stay crispy under the wet toppings. Spicy Cajun sausage and some extraneous dirty rice alongside.
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I love tete du Monde and have the shaver. Any round cheese can be shaved that way though.
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Deep fried, I meant.
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An interesting day. The boyz (mostly) got along, although Finn keeps hissing if Murphy gets too close. Meanwhile, Murph is more demanding of my time, wanting quick snuggles to tide him over. There were several close encounters that went well.
Dinner was a decidedly non-summer meal, but ended up on my cravings and based on my picking up a pound of ground lamb at Hannaford yesterday. While it’s better with leftover roast Easter lamb, the ground lamb works in a pinch.
Sauteed chopped onions and garlic, ground lamb, frozen peas, local fresh corn, cooked carrots and chunks of potatoes, leftover lamb gravy, s/p, minced fresh rosemary, and a sploosh of heavy cream to thin out the gravy.
Baked with a Pillsbury pie crust vs. a wave of mashed potatoes spread on top.
Wine was the sole side dish. 
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