Chard a palooza here tonight. Soup with beans, Italian sausage, chard, and other neglected veg. Frittata with more chard, mushrooms, Gruyère, herbs, etc. Bread left over from the bunny chow episode.
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Forgot pictures! Beef with carrots stove top and a quick focaccia bread from the NYT. Sticky sticky dough but tasted good. Will experiment with baking and additional ingredients.
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Chili Garlic Shrimp from COTM The Woks of Life. BF, not aware I’d made a bunch of shrimp dishes while he was gone, wanted shrimp tonight. I’m always happy to make more shrimp dishes!
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Hope this doesn’t embarrass you or anything , but I do believe you’ve outdone yourself this time. Damn that looks good. Grease and all.
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Concur
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Well, thank you! October has always been a hellaciously busy month for me. I’ve been getting by on stir-fries and sandwiches and had a general lack of wanting to cook something involved. It was nice to have a “project” to work.
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Yesterday’s lunch with the fam, was tonight’s dinner. Deetroit style baby!!
I got the “No Name “ pie.
“Cheese Blend, Ezzo Pepperoni, Italian Sausage, Tomato Sauce, Post-Oven Ricotta Dollops, Mike’s Hot Honey, Fresh Herbs Pecorino Romano, Calabrian Chilis”
A simple romaine and tomato salad on the side for health
My favorite pizza joint in the city. 
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Arrrgh.
Must. Have. Pizza. 
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A cheesy pasta dish with sausage, onion and kale - gift link courtesy of the New York Times.
A little dubious going in, I was surprised how much we both liked this. I used garden veg, Tillamook cheddar, and a bit of Velveeta I’ve been trying to use up since last spring (the half-life of that stuff is amazing). To preserve texture, I sauteed the kale briefly, and browned the meat separately, reserving them both until the end. Otherwise, as per the recipe.
A half batch was more than enough for the two of us. Cheesy with a little kick from the hot sauce, and not as heavy as a standard mac and cheese. Everything rolled into one, it was a comforting (and easy) dish on a crisp, fall day.
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That looks sooooo good!
Great looking pierogies 
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Speaking of not cooking, tonight we ordered Chinese. 
But there was dessert: a brownie/pudding/oreo graveyard thing. And I haven’t had gummy worms in ages. OMG how I missed them. Our freshly carved Cat-O-Lantern lurks in the background.
To drink was a “Smoky Martini”. Saw the recipe pop up on Liquor.Com’s Instagram. Kind of bizarre duo: gin and…Scotch instead of dry vermouth. Called for 2.5 oz of gin, .25 oz of Scotch, and lemon instead of olives. Well, my martinis get 4 oz of gin and I used the same small amount of Scotch. Went with Johnnie Walker Double Black which is probably one of the smokier Scotches out there. The end result was strange in that the little bit of Scotch negated the gin. Couldn’t taste anything else. It was not bad. Lived up to its name. Would I make it again? Probably not. Recipe dates to 1956 and there’s probably a reason its not more well known!
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Korean-inspired beef stew - beef chuck braised with daikon, carrots, onions, gochujang paste, red wine, tomato paste, flour, sugar, cilantro and beef broth. Served over rice.
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We enjoyed another excellent dinner with our friends at La Lupa in Manalapan, NJ, including a nduja and broccoli rabe pizza; lamb shank with pumpkin risotto; baby artichokes with mint, citrus, pecorino, confit garlic; crispy fried chicken with hot honey; halibut; cacio e pepe potatoes. It all went great with an excellent red blend, Syrah, and cabernet.
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Dooo ittt! 
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Aldi Priano chicken parm cutlets for an easy dinner, along with Aldi frozen sweet corn w/buttah and Penzey’s Foxpointe, and a big ole salad of gem lettuce, avo, honey bombs, radishes with creamy dill dressing. No pics bc 
Didn’t hate the cutlets, but they won’t be a repeat purchase.
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I love mezcal and lightly peaty scotch (think Jura 10), so I may have to give this a shot some time. Which gin did you use? I’d probably go with a fairly mild one like Bluecoat.
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I used regular Bombay Gin.
I know I said I would probably not make it again, but I think I will try it with a more mild scotch. Maybe one of my really good ones since I am only using a splash. The Double Black was too smoky.
I’ve never had the Double Black since I’m solidly in the single malt camp. Interesting.
