I don’t mind the seeds, tho.
I usually roast the tomatoes in the oven and throw in a couple of cloves of garlic. When they are done I let them cool off a bit then whiz them through my Magic Bullet and voila tomato sauce.
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That was my conclusion and I really can’t fault them for that. I use vegan oyster sauce all the time and love it but I’m in no position to say if it in any way resembles the real thing and how it would affect the overall result. I don’t grudge any kitchen their position on how they produce their food. It just makes me sad because I know everything else they make must also be phenomenal. Oh well, plenty of other food to eat…
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No one could decide what they wanted for dinner so I made an executive decision and we had mom’s new favorite pasta florentine and pan-roasted chicken thighs for us.
Chicken turned out really well and much faster than in the oven – I started cooking the thighs skin side down to render the fat and crisp it up, and then finished them turned over and partially covered. Short marinade in harissa, vinegar, smoked paprika, and ginger-garlic paste.
The pasta was in a faux-bechamel – I boiled it till almost done, drained most of the water, added milk and butter and let it thicken and finish cooking. Mixed in sauteed spinach (garlic, red chilli flakes, nutmeg, and a splash of vinegar). Added some more cooking water to loosen it all up, some parmesan mixed through, and a bit of mozzarella and cheddar on top before I broiled it to finish.
Raw carrots and cucumbers on the side for more veg.
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I think your florentines have all looked delicious, and I’m inspired.
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Hope you have a wonderful trip! I can’t wait to read about it and admire your pictures!
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I want all of that. Chicken and pasta look fabo!
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Busy day (starting to sound like a broken record here). TJ’s chicken teriyaki doctored with oyster and Kikkoman teriyaki glaze, fresh steamed rice, dry-fried green beans and baby cauliflower with cumin seed, hot green pepper, onion, soy sauce, and chopped cilantro. Smacked cucumber salad with garlic, black vinegar, and chili crisp. Pretty good but not sure I would bother with the bagged chicken again.
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Corn Agnolotti from SALAD PIZZA WINE by Janice Tiefenbach et al. from the restaurant Elena in Montreal.
If you can get good quality sweetcorn, these are delicious! We’re fast approaching the end of corn season so these had to be made before it’s over. Egg rich pasta is filled with a puree of corn, onions, garlic, cream, ricotta and parmesan, then tossed in a buttery chicken stock and wine sauce with more corn and saffron. The agnolotti are finished with chopped chives and crumbled goat cheese. Absolutely new for me and absolutely will make again.
Salad Pizza Wine is going to be cooked from quite a bit if this recipe is any indication of recipe quality.
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Taco Tuesday! Cod tacos with roasted poblanos, jalapenos, and onions, salsa macha, scallions, cilantro, and lime.
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Scallop ceviche with the remaining 6 scallops. Tossed with grapefruit juice, lime juice, shallots, 1/2 diced cherry pepper for heat, frozen cilantro (no fresh in the house, and didn’t want to overpower the scallops). Also, burrata caprese and a delectable margarita courtesy of my PIC.
Comparing today’s ceviche to yesterday’s meal, I realize I prefer scallops seared over raw-ish 
3 scallops seared are good eats, 3 scallops raw are … a LOT.
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Birthday dinner tonight at Sarma, Somerville MA (yay me!)
Lovely glass of Italian red wine for me and a mango champagne mocktail for DH while we perused the menu. Settled on sweet potato schnitzel, scallops in a corn puree, spicy shrimp and a baby artichoke dish. https://www.sarmarestaurant.com/#dinner-menu
SWEET POTATO SCHNITZEL carrot, avocado, ginger, grapefruit
This was excellent, a meal all by it self. The grapefruit was a perfect foil to the dressing and the sweet potato.
DUKKAH SPICED SHRIMP coconut ceviche, corn, cashew.
Shrimp were perfectly cooked and the sweet cocount ceviche was a nice refresshing contrast.
SCALLOPS creamed corn, basturma, broccolini, melon ezme
My favorite dish of the night. That creamed corn was the best. and the melon ezme was a nice touch.
BABY ARTICHOKES garlicky pea greens, fava, tomato, mint
Our least favorite dish. Not really a bad dish but the artichokes were over powered by the rest of the dish. Separate they were each pretty good, just not together.
BASBOUSA pistachio cream, raspberries, rose
A grown up dessert, a very nice sponge cake with pistachio cream in the middle, doused in rose water with a fresh raspberry. Lovely and just right for me.
Perhaps not sweet enough for DH.
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Well, I tried to pretty up this charcoal grilled spatchcocked barbecued chicken photo. But it did break into three pieces when turning over. Still, very moist and flavorful. My homemade potato salad. A leftover hamburger bun from last night for me. And his plate.
Uploading: 4B80EBBE-3442-4CEB-AB54-50447BE80C7D.jpeg…
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Deleted. 
Caprese BLT. Our tomatoes and basil are at end-of-season. Here with bacon, fresh mozz, and a drizzle of olive oil on homemade baguette. Served with leftover pasta al pesto (peas, tarragon chicken), eaten cold as a salad.
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Very nice! Happy birthday!!
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What a show! Best wishes on your trip around the sun!
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Thank you!! Promise to take lots! 
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happy happy!
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My dinner tonight was plagiarized from @linguafood. I was wondering the other day if corn hash was a thing, but never got around to googling and then there it was last night in all it’s glory. I had mine with shrimp and a Caesar salad. 'Twas wonderful. There was a Gimlet with fresh lime juice. I haven’t had a Gimlet since I had too many as a lassie, with Rose’s. 
And a Beefeater rocks.
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