We bought a standup freezer last year cause we didn’t have the room. Most of it is full of fruit/berries we picked, and meat I bought on sale at large volumes.
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Seared ginger/soy salmon on a bed of stir fried romaine, soy sauce, sriracha, red onion, miso chili paste, tons of garlic and ginger with toasted sesame seeds and chili/garlic sriracha flavored peas for cronch.
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Simples: smoked duck breast, cornichons, oil roasted baby gold potatoes, green beans. The PSTOB applied off-camera.
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That doesn’t sound so bad.
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Knife & fork grilled burger on half bun.Franks and beans. Leftover squash casserole Blue cheese dressing as a burger topper. Might not look like much, but I can’t wait to dig in.
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A mixture of homegrown and local veg tonight. Also, spicy farmer’s sausage and storebought lemon meringue pie.
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Lamb-zucchini kofte. Soft pita wraps. Hummus. Raita. Greek salad with marinated olives and feta.
Everything from scratch. All veg from the garden.
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nothing to see here… but it was tasty. Salad ala the BF, with stuff that we had. and no, it’s not even summery weather here - only got up to 66 today. a
And dammit, it’s looking like it’ll be the same in Stinson this weekend for our annual beach trip! phooey. But, nothing an overabundance of food and booze won’t cure… 
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what a lovely plate of deliciousness!
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The big J put in a request for a homemade version of a restaurant dish we found wonderfully different: plantain ravioli with Bolognese sauce. So, here it is, served with a microgreens salad:
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Three Cup Chicken (chicken thighs, ginger, garlic, dark and light soy sauce, Shaoxing wine, sugar, sesame oil, chili, scallions, Thai basil) with stir-fried rainbow chard with garlic
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And the requisite peppers, of course!
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This evening we thoroughly enjoyed a spectacular special dinner in Paradise. Paradise, Montana that is.
The roomate started with a romaine wedge sprinkled with smoked bacon, fried shallots, parmesan and a drizzle of ‘house’ Caesar dressing. My entree was the heavenly blackened medallions salad (a ton of fresh spinach topped with an artistic arrangement of blackened medium rare beef medallions, raspberry puree, gorgonzola crumbles—just the right amount, fried shallots and garlic and dressed with a port balsamic dressing). We shared an order of the mushroom gratinee appetizer with our entrees (button mushrooms, Spanish chorizo, croutons, gruyere, garlic, sherry and scallions) and the roomate enjoyed his peppered bison linguine that contained a generous mix of bison, shrimp, fennel, spinach, sweet onion, and gorgonzola cream.
We’ve dined here many, many times over the years and this meal was the finest we’ve had. Our beverages were iced tea (for him) and water (for me). We polished off our meal with no room for dessert. There are a few items, four or five, available to choose from for dessert if desired. In years past, the restaurant used to have a cute little dessert cart that was wheeled around to your table. Dinner for 2, no alcohol, no dessert…$100.
The best part of the evening was soaking in the hot springs afterwards. A pretty nice way to spend an overnight celebrating 37 years together! So I got caught up in the moment and didn’t take pictures.
Link: quinnshotsprings.com
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Whoa. Are those little mini quiches with shrimp?
Kind of like little pancakes made with coconut milk and turmeric and rice flour, and shrimp. You wrap it in lettuce and herbs and dip in nuoc cham. The batter is similar to that used in banh xeo which is a savory crepe. I made these with a takoyaki pan. More info and a recipe:
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Weird but tasty mish mash of ingredients I had laying around in the fridge/freezer.
Chopped steak, aka a burger from the freezer, cottage cheese, tomatoes, pickled vegetables and garlicy roasted peppers and anchovies. Green Tabasco on the burger and cottage cheese, EVOO on everything else. Ugly but tasty.
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Old Monk Lamb Curry with basmati rice and some yogurt.
I used the linked recipe as an outline. The instructions are a little vague in places (and do things like call for tomato, but for the life of me I don’t see where they add it in the instructions). I ended up using a little more of the Old Monk rum than was called for - I added an additional tablespoon in the last half hour of cooking and one more tablespoon just before serving. For the garam masala, I used Asma Khan’s recipe, with an additional tablespoon of coriander seeds added to the blend. We really liked how this came out. I wish I could track down more information about the origins of the dish. Lots of info on the rum itself, not so much about where the dish came from.
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