One of my favorite ways to prepare potatoes. Your version looks delicious.
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Needed to prep a batch of chicken and rice because the pup is having tummy trouble. So I poached chicken breasts and made a pot of rice. Pooch will get bland chicken and rice for a couple of days and humans dined on a spicy red curry with sweet peppers, carrots, onions, tatsoi, and slices of the poached chicken. Efficiency.
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I’ve not - but the write-up on Vivino sounds like I would. Plus the price point is nice! Thanks - will have to go to the Nashua TJs, as the MA ones (at least near me) don’t sell wine.
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I see what you did there! Dinner looks great!
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Those lamb chops! This entire meal looks heavenly!
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I want to snatch the pope’s nose from that chicken so much 
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That’s gorgeous!
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I have my father’s copy!
What a flavor explosion!
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I was in the mood for Jamaican style curry but my favorite Caribbean restaurant, The Islander in Asbury Park, is closed on Sundays. Since I happened to have to oxtail in the freezer, I decided to make my own. Served with rice and peas (really leftover rice pilaf with pigeon peas, coconut milk, and thyme added), sautéed cabbage and plantains. Not quite as good as theirs but was good enough.
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Weekend round up minus pictures. Friday one of my singing groups had a small gig so dinner was leftover pizza when i got home. Saturday, farmers market where I got Kupati sausage and more squash. Dinner was grilled sausage, roasted squash, roasted potatoes, and halved mushrooms braised on the stovetop. Sunday, birthday dinner for grown kid - cauliflower korma, chili chicken, rice, and chocolate cake for dessert. Whew, kind of a relief to be back at my solitary desk doing my day job!
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Tonight I made rigatoni and seared Gulf shrimp sauced with a puree of charred shallot, garlic, and fresh tomatoes, fire-roasted red peppers, heavy cream, chipotle en adobo, smoked paprika, veggie BTB, and tomato paste. Side of crispy okra dusted with Spicewalla al pastor seasoning and Badia adobo and toasted pepitas.
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Not feeling too energetic tonight so leftover takeout fried Chicken Caesar salad. Bottled dressing (Ken’s). Made some homemade croutons. Bagged romaine and shredded Parmesan. And I was not about to let all that fried chicken skin go to waste. So crisped it up in the oven. Hard to believe that an 8 piece fried chicken dinner with 2 family sides, rolls along with an order of chicken livers only cost $21.99 tax included.
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BF has made it safe to Chicago (business trip), so I am cooking for one tonight. I made crispy fish fillets with soy sauce, cilantro, and scallions from The Woks of Life Cookbook (the current COTM). Lots of white rice out of shot and some steamed broccoli, too. This dish is a winner!
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Bought some homemade chocolate chunk cookies at a bake sale yesterday. OMG are they delicious.
Something about a salad for dinner deserves dessert.
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NYT’s ginger-infused Longevity Noodles (gift link) – a favorite in our household. I like to cut back a bit on the noodles, and ramp up the veg. In any case, the dish barely fits in a 12” skillet. Leftovers are awesome, if you’re lucky enough to have any.
Here served with homemade chili crisp. Cabbage and scallions from the garden.
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A lovely Greek dinner tonight.
Flavorful keftedes with a minty yogurt sauce, tender octopus with a tomato salad and fava puree, and perfectly cooked whole sea bass with lemon baby potatoes and sauteed spinach. The chocolate mousse at the end was delicious, but a struggle for me because the fluffy grilled pita I had eaten copious amounts of had expanded by then like a meanie.
(Why is the lighting so bad everywhere these days? We had to bring the tea light in to check for bones in the fish, and pretty much every table around us blinded us with their phone flashlights – I had to finally tell the lady next to me to hold her phone flat so the flashlight pointed at her menu not directly into my companion’s eyes 
)
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Stir-fried fresh udon noodles with pork belly and kale. Sauce made with light and dark soy sauce, hoisin, chicken broth, shaoxing wine, sugar, cornstarch and toasted sesame oil
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Voting for Cookbook of the Month closes at 5pm today if you’d like to join in next month:
