Well, thanks for the good notes about cleanup and using paper plates for the flouring procedure. Great info to have.
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Finally feeling well enough to cook for myself and BF so we had household favorite roasted haddock (recipe calls for cod) with mushrooms, potatoes, and mustard-thyme compound butter. Adapted from America’s Test Kitchen: https://www.youtube.com/watch?v=8Nmk5k5fhfg&pp=ygUgYW1lcmljYSdzIHRlc3Qga2l0Y2hlbiBiYWtlZCBjb2Q%3D
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Glad you are feeling better!!
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Tasted better than it looks! Very spicy smoky roasted Italian sausage with FM cherry tomatoes, roasted potatoes, butter sautéed peas with escarole.
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Thanks! I still need to take it a bit easy, but I am getting to the point where if I am not doing something then I start to get a little squirrelly or take a nap. And there is only so much napping I can reasonably do at this point and not lose the whole day.
BF has admonished me to not try to be a rock star in the kitchen at this point!
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Agree: don’t be a rock star, take it easy. I have thought about both of you. If you have an InstantPot or pressure cooker, try the Serious Eats (Kenji) Colombian Chicken Stew with potatoes, tomatoes and onion - super easy and yummy - so much tastier than you’d think from the ingredients. I use a box of Pomi instead of fresh tomatoes and add a scant teaspoon of turmeric but to each her own.
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I will keep that one in mind! I am going to take it day by day this week in hopes that I can eat down some of the fish and shrimp in the freezer, but over this weekend I received a get well card from my coworkers with a gift card for Door Dash, so that may come into play as well! I am very fortunate to have awesome coworkers!
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Lentils and turnips, charred romanesco and rapini from a newish plant-based (vegetarian and vegan) Italian restaurant called Gia in Toronto.
Also, some leftovers from last night ( Beast Pizza’s pumpkin pizza and some pasta with a pork bolognese)
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Those little tetrapaks are wonderful!
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Thick cut boneless pork chop seasoned with olive oil, s/p, paprika, and dried cracked rosemary and thyme. Pan-seared, removed to a baking pan.
Some green grapes and gooseberries I needed to use up were blistered in the remaining oil, then a 1/4 cup each of white wine and chicken stock was added, reduced, mounted with a bit of butter, and poured over the chop and fruit, and baked in a 375° oven until done.
Baby potatoes were steamed, then tossed with olive oil and s/p and roasted in the convection oven at 375°. Green beans were steamed, and sprinkled with some Camargue sea salt gifted to me awhile back.
Wine was a new find at Wegmans: Sebastiani Butterfield Station Chardonnay. At $12.99/bottle (at least at Wegmans), it might be my new go-to. Smooth hints of butter, vanilla, and caramel, but with a slight hint of fruity acidity backed by a honeyed note at the end.
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The local fishmonger was having a 30% off sale on all his fresh fish today, which solved both tomorrow’s dinner party main (Norwegian salmon, likely grilled on a cedar plank) and tonight’s eternal question WFD: a gorgeous piece of Patagonian toothfish. I broiled it on high after brushing with Penzey’s Northwood seasoning. Side was going to be garlicky spinach, but we had a bunch of bok choy to use up, and I’ll never say no to my PIC’s luscious stir-fried bok choy.
Totes blanked on taking pics of the fish – which is a real shame bc it was a stunner. Oops.
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Chicken paprikas - with sour cream, to accompany the leftover bread dumplings and potatoes from the HO dinner at Koliba
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One of my favorites! Especially with egg noodles.
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forgot to say, recipe is from George Lang’s Classic, the Cuisine of Hungary, dead easy, have been making it for years.
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Humungous double bacon cheeseburger from a new-ish smash burger joint. Really good burger and rings, but next time I’ll only get the single patty. And it was delivered to my table by an adorable robot! What’s not to like 
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So glad you are on the mend! From what I see here, you are a rock star in the kitchen always. Ample photographic evidence of that. 
But this moment was made for shortcuts. Or letting someone else cook.
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We had dinner with our friends last night. They made maple Old Fashioneds and Paper Planes to enjoy with a cheese and charcuterie spread. Delicious spiced toasted squash seeds. Then a roasted chicken, schmaltzy baby potatoes, Delicata squash casserole, buttered baguette, and sauteed garden greens (the final item made by me). We brought a bottle of Badet Clement Revelation Chardonnay (have you tried, @LindaWhit? It’s from TJ.) For dessert we bruleed a pumpkin pie I made, served with unsweetened whipped cream. Rum-aged bourbon as nightcap.
If I already posted this, well, I had a lot to drink last night. 
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Impressed!
