Egg fried rice
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thank you!
lovely looking and sounding!
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Happy birthday! Cheers! 
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Grazie!
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Tonight I made Spezzatino, which is Italian beef stew. What differentiates this as Italian from the other beef stews (such as Bourgignon) we have made? I couldn’t tell you. The herbs, rosemary and thyme, are the same. There was supposed to be sage, but I didn’t have any and did not feel like buying a whole packet to use literally only two leaves. There was also supposed to be mushrooms but I forgot to put them on the list, and they themselves do not necessarily make the meal Italian. There’s plenty of wine (I used Apothic Pinot Noir) but not as much as French stews. Maybe it was the excessive amount of chopped garlic I added. Whatever the case, this was an excuse to ask BF to bake his foccacia which is one of my favorite dishes he makes. He kneaded roasted garlic cloves into the dough, and topped it with olives, sun-dried tomatoes, and rosemary from our garden. It perfectly mopped up the stew. I also made mashed potatoes, but I personally did not need them because of the bread and it mostly went untouched. I’ll try to repurpose the leftovers.
Drinks outside while it finished in the oven. Thunder and lightning chased us in shortly. Fitting since we were watching an old horror movie with dinner.
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Would fried rice be fried rice without egg?
Asking for a friend. 
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I actually prefer them smooth 
but I couldn’t find the ricer so whatcha gonna do.
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Happy birthday! Dinner looks delicious.
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Dinner was thrown together from leftovers / bits & bobs from the fridge: a tiny bowl of last night’s porcini pappardelle, a lil bowl of the tourlou from Friday, a half zucchini & quarter red pepper that needed to be used - sliced and sautéed in olive oil along with some diced bacon. Drizzled with a little balsamic glaze our landlord had sitting on a shelf (an ingredient I never use, BUT the veg needed an acidic element and I wasn’t going to use raspberry vinegar), topped with a fat ball of that amazing burrata & basil chiffonade. Note to self: take a picture before you destroy that sexy ball of burrata
I also made another arugula / parm / pink shrimp / lemon dressing salad bc I love it so.
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HAPPY BIRTHDAY! 
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That’s funny! I have family members who are very particular that way. I have a ricer, but only use it to squeeze the water out of thawed, frozen spinach. The first year of the pandemic, we ordered a Thanksgiving meal from a local inn which included mashed potatoes and gravy. The potatoes were whipped so thin when we put the gravy on them we had a side of soup.
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Last night’s trout dinner has been bumped to tonight since I had some garlic scape pesto in the freezer that I was dying to have. So dinner last night was a tomato carpaccio to start then fettucine al pesto.
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I want your… weather!
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Belated birthday wishes and more wishes for your next trip around the sun!
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Happy birthday!!! 
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Guessing it’s pretty straightforward, but how do you prep the mush pasta? I had a lovely basket of mushrooms from the FM a week ago (assorted - shitake, oyster, cinnamon cap), and brain-farted on mush pasta recipes. So I made a mush risotto. It was fantastic, but there is always next time.
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you noticed too, eh?
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Happiest of days to you!
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