New England style chowder with Alaskan sockeye and halibut, along with garden leeks and potatoes. Storebought greens in house vinaigrette. Freshly baked Italian loaf, toasted, with butter.
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Beef stew, salad of mixed greens, cucumber, onion, sun sugars from the garden, creamy Greek dressing. Warm baguette with tpstopgb. Vin ordinaire.
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Slow Sunday braise . Beef short ribs from the freezer. Along with mystery meat . I dont always label my vacuum packs . I think its goat .Marinated in red wine .
After a hour and a half in the oven . Added halved garlic , tomato , potato and shallots
About 4 hours at 275 degrees. Cheers.
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Takeout fried chicken breast pulled off the bone. A quick hot honey made after we got home. Black eyed peas and mustard greens. Buttered roll. An appetizer of fried chicken livers for him. We stop at a down home fried chicken place and the first thing I know to say before ordering is I need an orders of fried chicken livers. They are instantly breaded and fried. By the time everything else is bagged up they’re ready. He likes them with ketchup.
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We enjoyed another sensational dinner with our friends at Jasper Stone, including butterfish with yuzu and ginger sauce and crispy rice cakes; lamb chops with crispy potato croquettes, and lamb stew; crab cakes with corn creole salad; the best stuffed zucchini blossoms; short ribs; beet salad; and chocolate olive oil cake with hazelnut gelato for dessert. It went great with some excellent red wines.
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I absolutely adore zucchini blossoms, and those look like perfection 
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If I already posted this, well, I had a lot to drink last night.
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Took me a sec
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Holy 
!!!
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I made braised tofu courtesy @mariacarmen and pretty much exactly as she did ('cept I added a scallion to the braise). Delicious served over TJ’s Thai wheat noodles with more gochugaru, scallion slivers, cilantro, pickled chilies, and kimchi. Garden bok choy and Shanghai baby bok choy sauteed with garlic alongside.
ETA: I micro-steamed a bunch of the water out of the tofu before draining, spritzing with canola oil, and lightly dusting with cornstarch.
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(post deleted by author)
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I had to look up that intriguing-sounding last wine: https://finding.wine/products/pont-des-arts-reserve-special-nuits-saint-georges-zao-wou-ki-1-5-l-2011
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It’s beer for dinner!
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Yes, our friend bought this wine. A customer owed him some money, and he took two bottles of this as payment 
I felt bad because it was a very good Pinot Noir, but unfortunately my wife and I like bolder wines.
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Made a family favorite last night – chicken with beets (well, the original is made with mutton/goat). I never ate beets other than in this preparation until deep into adulthood, which is kinda funny to think about now.
My dad would slice the beets mandolin-thin and even with a knife; I used a mandolin on raw beets yesterday but followed his lesson with the last beet today after pressure-cooking it first.
Chapatis and rice to accompany.
I was down to 2 chicken thighs in the freezer, so tonight I extended the leftover gravy with another big beet and some lamb I had marinated and frozen a while back.
Ate dinner really early yesterday, so there was another round of food later: unexpected cheddar with grapes, and then toast with boursin and smoked salmon.
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Looks good! Is this pretty close to the book recipe?
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This was the best stuffed zucchini blossoms that we ever had! It was very generously stuffed with a delicious creamy 3 cheese blend and was crispy with a very light batter. Most of the zucchini blossoms that we have had in the past were heavily breaded with very little stuffing.
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Yum to everything, but especially this
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Oops, wrong thread
