I’ll look for it! We don’t have that retailer here.
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Yellow Curry with the last of last week’s CSA selection (I needed room for this week’s). Cabbage, sweet potatoes, onions. garlic, bok choi, cauliflower and straw mushrooms from a can. The colors were kind of blah so I julienned some raw purple daikon over the top for a pop of color.
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Well, it’s a 2018, and it’s drinking beautifully right now. I’m sure a few years in the cellar won’t hurt it,but I don’t have the patience to wait 
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Had some leftover ingredients from the soup I made the other day, so I made a weird “hash”
Sautéed Italian Sausage, kale, crispy potatoes, garlic, beans, onions, carrots and Parm Regg
So basically , deconstructed soup.
Delicious 
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Haircut and Errand Day…in misty and then downpouring rain. Never fun to drive in that isht.
Went with the colossal sea scallops this time at Wegmans, because they had two pale coral-colored ones. Pan-seared in butter and olive oil, adding a Tbsp of white wine and 2 tsp of lemon juice to the pan at the end for a sauce. Slightly longer on the sear as well to accommodate the colossalness.
Toasted Israeli couscous and steamed asparagus alongside.
Wine.
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Pumpkin & nduja pizza,
Pasta with pork bolognese,
Carrots with blue cheese sauce, broccoli from Beast Pizza in Toronto
Plant-based butter tart with raisins from Bad Attitude Breads in Toronto
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Looks fab. Of course I had to read about coral scallops:
'In male scallops, the gland is grayish white and hence the muscle remains white. Female scallops turn pink only when they’re spawning; during this period, their glands fill with orange roe and turn bright coral, giving the adductor muscle a rosy hue" [paywall]
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The fishmongers at Wegmans always smile when I ask for the coral/pale orange-pink ones. I’ve actually had a shopper say to me “Oh, don’t get those! They should be white, like the others!” Nope, just the females and slightly sweeter/more scallopy. She looked at me like I didn’t know what I was talking about and walked away. I just looked at the guy behind the counter, shrugged and said “Just means more for me!”
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Oh jeez, my typo…I meant the 2021 vintage being shown is kinda young; I dropped a numeral there. Your bottle is clearly a 2018 and as you report, good to go.
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Very colorful!
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Pan-roasted Kurobuta pork chops with Penzey’s Galena Street seasoning. Roasted cushaw squash, served with butter and pumpkin jam. Wild rice with baby peas.
I made a mess of a pumpkin pie today, but we ate a slice for dessert anyway.
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We enjoyed another fabulous dinner at James on Main, in Hackettstown, NJ, including crispy pork belly with chestnut mushrooms; pan roasted halibut; duck potstickers; tuna poke; garlic sausage; frito misto with calamari and shrimp; crispy hand-cut fries with a garlic aioli. It all went great with an excellent red blend and cabernet.
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Thank you
Beautiful panino!
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I’m sharing a couple of photos today. Thursday night’s dinner was a chicken curry, Friday night’s dinner was a salad (no photo) and last night was Greek take out since I was too tired to cook. I ordered a lamb skewer, potato, rice and a pita and tzatziki.
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Last of the season’s eggplant and tomatoes in a tian (slices slid apart during plating) topped with goat cheese. Probably the last corn on the cob too. Wistful moment for me when it arrives, as it must.
Next up will be the many squashes of fall.
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I always look forward to Haircut, Errand, and Scallops for Dinner Day! 
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Thank you for posting this, Dan. I truly like liver, but have never baked it. Now I will bake it the next time I purchase liver.
You mentioning liking Walmart brand canned peas rang a bell with me. I, too, prefer canned peas to fresh or frozen. Or maybe the fresh and frozen I have eaten were just not cooked to my liking. Regardless I quit buying anything but DelMonte canned English peas.
Also, I don’t like gravy poured over my serving of meat. I want my meat free of anything but seasoning and/or breading. I want to taste the meat. I do like gravy on mashed potatoes.
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It’s Yummy!! I found this thinly sliced beef liver at Walmart for a good price.
As a side note, cleanup is easy. I throw away the parchment paper and give a quick rinse/inspection to the baking sheet.
I also use paper plates for the flour and breadcrumb station of the dredging. The shallow bowl is about the only thing I have to wash from that part of the meal.
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