Oooh, tell us more about that sweet and tangy chutney. Which spices did you use, and what meat do you plan on serving it with?
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Thank you! Any cooked legume would be fine in the pilaf (lentils, etc.). If I was putting this together as a plate to eat with adult beverages in front of the tv, I’d put the fish on a bed of hummus or baba ganoush and serve with pita!
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We had yet another gig at the gay bar (only 4 days after our last one 
) for the opening event of a local film festival (the festival organizer likes to book things last minute bc she simply can’t be bovered with such lowly things as securing entertainment well in advance; lucky for her, Mondays don’t tend to be peak days for musical employment). We were supposed to do a 1.5 hour set starting at 9pm, but neither she nor her posse nor any festival attendants had arrived. I think they showed up towards the end of our second set.
I spent half of my pay on drinks. Dinner pre-show was a bowl of TJ’s red pepper soup & grilled cheese.
She’s still hoping to find someone to play for the closing ceremony THIS Sunday 
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Last night’s dinner was Chicken Onion Alfredo Pizza. A thin crust for Sunshine and a thick crust for me. Really YUMMY!!
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Shelby’s chili mix powder is so versatile! I use it in a pepper slaw and also in a lime marinade for chicken, as well in a wheat berry chili. Sometimes the kits are hard to find around here.
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That’s funny!
Thank you!
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Looks delicious!!
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Bucatini kinda Carbonara-ish. Bucatini, egg yolks, Pecorino, prosciutto, parsley. Super tasty, had never just used the yolks - much better that way.
And so quick and easy which I really needed.
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I was excited about my dinner until I saw yours 
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Hmmm. You eat extremely well. Have a feeling it might be reciprocal. 
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Spiced salmon kofta (adapted from Sohla El-Waylly at Food52 - https://food52.com/recipes/85812-turmeric-fish-balls-recipe) with pita, veggies, and more of the tomato-chile and tahini sauces from yesterday. We have enough for one more meal later this week!
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YUM!!! (So annoying that is not deemed a complete reply.)
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Doubt it. Just takeout food tonight 
After many years of either pretending not to be home or actually not being home we participated in TorT. There’s been some recent flux in our nabe in that older folks moved away & sold their houses, and young families have moved in. We projected horror movies onto our big screen, which was facing the window out to the yard/street. Some really awesome & inventive costumes, and the kids were absolutely adorable.
Favorites are still Reese’s PB cups (no surprise there), but Almond Joy & Hershey bars were also popular – kit kats not so much. Who knew? We’re left with about half of the candy we purchased, but thankfully there’s always next year 
Dinner was no fuzz, low-key: more of the Korean fried chicken from yesterday’s lunch plus another fabulous dill pickle garlic pizza from 8 Mile pizza.
Might watch another horror flick now, or continue with the sorta annoying House of Usher.
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I’m stealing this idea for my next white pizza!!
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With a nod to @PedroPero for making me want pizza, here’s ours: pan-pizza with homemade marinara, two cheeses, Italian sausage, pepperoni, and black olives. Served with pickled peppers from our garden, and greens in vinaigrette.
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Wowza!
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I made 8 pounds of kielbasa the other day (pork shoulder bone in was $2.00 /lb!!!), and smoked on my propane grill using the chip smoker box burner only on low, then medium, then high (the recipe said cook to eventual internal temp of 150°F using 125, then 140, then 170°F for about 2 hrs each).
Here they are in my grill
I keep them from squishing each other by using spice jars(*) to separate
Final product, including Outer Space Alien Anal Probe to ensure final temp
For cooking (eating, I mean), I just cut about 1 lb into coins and pan-fry to light brown, then plate them temporarily and high-temp fry some fresh green beans and quartered Brussels sprouts until a bit caramelized, then toss the meat back in with a heavy shake of pepper and about 1.5 tsp of lemon juice until everything is heated back through.
Comfort food, redneck style.
(*) Edit - If you blow up the photos and see that the spice jar on the right has a tape label saying “KevinIsCooking Rib Rub”, note that I think he has an error in his recipe, calling for 2 Tbs of fennel, when I think it should be 2 tsp instead. Because as written, it is fennel-y as hell, too much fennel. Other than that, it’s pretty good. I still like Meathead’s Memphis Dust a bit better, but Kevin’s is pretty good too as long as you back off the fennel. Unless you just like a #@$%-ton of fennel flavor.
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