Do you get your bottarga from a regular grocery store or somewhere else? I’ve never even seen it.
I source mine from the Bottarga Brothers. I get the Sardinian Gold.
Thanks!
Breaded shrimp from a box, rice and peas.
I have a copy of that cookbook, but I have yet to try that particular recipe. I think mostly because while it looks really good, it doesn’t seem substantial enough to have as a main course on its own, and I can never figure out what else to have with it.
Small loin lamb chops, roasted fingerling potatoes, and fresh string beans.
Dinner tonight will be snacks, as it often is when I’m just back from major grocery foraging. Thanks to a mention by @kayaker in another thread, it will include pickled eggs*. The pickled eggs will be had in the Danish style of snap, meaning served with a strong liquor (I feel that martinis are compatible). Followed by a BLT sub on a Ciabatta bun, and possibly a bowl of baked French onion soup.
* Haven’t had these in years. I was happy to note that the retail product is made by Strub’s, the folks who make the world’s best full-sour garlic pickles. 
Note the following caution re making your own pickled eggs at home:
A common practice is to puncture the egg with a toothpick to allow the pickling solution to penetrate to the egg’s interior, but this is dangerous as it can introduce clostridium into the finished product.[1] Eggs prepared with this method have sometimes had high enough levels of botulinum toxin to cause illness in a human.
Pickled egg - Wikipedia.
It is for me, especially with bucatini, which is a thick toothsome type of pasta. Whole wheat spag or linguine would add some extra heft as well. I usually have a small piece of focaccia and a salad with it, or fruit if I’m out of salad greens. Artichoke salad would be nice too.
If you feel you need some sort of extra protein, you could add clams or mussels, either to the pasta itself or as a separate course.
Grilled Mediterranean Salmon (Aldis) served with spiralized butternut squash. Genesse Cream Ale to drink.
One (1) can of black beans, heavily doctored up:
- sauteed onions, and garlic
- sliced kielbasa
- a dried sausage so hard it chipped my ceramic knife
- cilantro
- MOAR ONION
- bay leaf
- sliced honey ham, cuz I just bought it & couldn’t wait to try it
At this point, with all that sausage & ham, it’s basically “seasoned pig soup with some beans.” (I could add bacon?) And since I was getting the munchies smelling all that wonderful goodness, I added a handful of pasta, so now it’s like some weird Brazilian pasta et fazioli.
To gild the lily, I shook a bit of water into the last of my jar of crispy chili, and added that to the broth, along with a bit of powdered gelatin.
Shit’s about to get real up in Casa De La Shoe.
Hehe, I wasn’t really all that hungry when dinner time came around, and I needed to do a bunch of stuff before band practice. I thought about buying a cup of elotes from the stand in front of my favorite convenience store on my way there, but I was in a hurry. It was…a bag of Queso Ruffles. With a couple of beers and a snack of my drummer’s wife’s chocolate banana bread after practice, I really don’t have much to regret.
The way the line break appeared, I had a very brief WTF moment.
Hehehe, nah, she’s a wonderful, very attractive woman. But she has found her man, and I’m so married I can’t even really fathom it. I’m honored to have access to her cooking by my long time friendship with her husband. If they’re having a party where they’re serving tacos, I’ll go even if I’m not feeling social. Her fillings are worth any inane conversation that happens. I don’t even ask what they’re serving, because I know it will be amazing. For example, her discada taco filling is one of those sort of things you should eat before you die.
An exceptionally delicious chicken Caesar salad. I never noticed that just around the corner from the cold cut display at my local store was an assortment of store-brand bits of spicy roast chicken breast of various different flavours. I picked up a bag of Buffalo rub chicken breast pieces and it makes a fantastic chicken Caesar salad, made with a generous amount of extra-garlicky dressing. I used some more of it to make chicken ramen with mushrooms garnished with crisp scallions and that was dinner, followed by a few glasses of cognac.
Lunch tomorrow will be potato salad and more Buffalo chicken!
I read that link, and I … words fail me.
You’re right. I want to eat that before I die. Thanks, I have a new bucket list item.
I had an oddball steak that I grilled while my gf prepared salads. So, steak salads it was. The steak was just big enough to allow each dog to have a piece.
Parmesan risotto with chicken, snap peas, and Chardonnay. And there’s enough left over for another meal!
Poke bowls and hamachi sashimi. With lots of good beer.
I’d been avoiding meat lately; not on purpose, it just hasnt occured to me.
Tonight I made a large hamburger, with pickle slices on the side.
With iced coffee.
You will be rewarded in Heaven. 
The only remarkable thing about my dinner tonight was its easy laziness. I cooked my usual spaghettini last night and stir-fried mushrooms in garlic butter. Lots of leftovers as intended, which I put away in a casserole dish. For dinner tonight I just took out around half of the leftovers with tongs, along with some of the mushrooms, put into a pasta bowl with a few pats of garlic butter, and nuked. Then sprinkled with grated Parmigiano Reggiano, and consumed with a few glasses of Cabernet. Followed by more wine and aged white cheddar, and now by brandy in a large snifter. 