A tuna melt on Saturday and a tuna salad sandwich on Sunday.
There is no end to the rhubarb craziness, at least in a sane world 
Heh, we are eating a rather late dinner. I made Korean Style (south) beef short ribs in the crockpot. They and the rice will be done shortly.
There’s stewed rhubarb chilling in the fridge.
But right now we are working on our second bottle of wine sitting by the pond. Damn, I love summer.
Tuna melt sounds like an excellent addition to my weekly meal plan.
Yes, I have started hoarding rhubarb to use for the rest of the year.
It’s amazing how much a little melted cheese can elevate a tuna sandwich.
Very good meal last night. My gf gave it five stars.
My single concern was in how the sauce was thickened. Typical soy sauce/brown sugar, rice vinegar, ginger, crushed red pepper sauce. The ribs were removed and then the sauce thickened with cornstarch. That always feels like cheating, and yet many recipes use it.
I apparently am immune from hangovers. My gf, not so much.
Had a big breakfast this morning and am feeling uninspired about dinner. But I think I’ll cook up a batch of rice to have with crispy ginger beef sprinkled with scallions and soy and maybe a bit of Huy Fong chili garlic sauce, and a few glasses of Shiraz-Cabernet. Leftovers will make for an easy lunch or dinner tomorrow.
Shahi korma tofu, pakoras, basmati rice, and Kashmiri naan stuffed with cherries, raisins, cashews, fennel, and almonds.
My gf took over control of the kitchen last night and prepared her almost famous Greens&Beans.
Delicious meal, one of the standards we have 1-2 times each month. The meal was lacking in rhubarb, but was otherwise excellent.
Rhubarb pie is on the menu for us tonight.
Yeah!!!
I haven’t had pasta in a while, so tonight will be spaghettini with Rao’s tomato basil sauce. I actually think several other sauces are better than Rao’s, but Rao’s is readily available so I’m going with that. I see no difference between the tomato basil and the marinara in the ingredients list, but I have a couple of jars of both and will try the former which I haven’t had before.
Will sautee some cremini mushrooms in garlic butter to have with it. No meat, so this will be a vegetarian dinner. Lots of fresh-grated Parmesan, though! I think I’ll pop open a nice Shiraz-Cabernet for this.
Even here my versatile air fryer is handy. After I wash mushrooms, I feel they should really be quite dry before sauteeing. A few minutes in the air fryer on the “dehydrate” setting does the trick!
Last night was chicken tinga tacos and an IPA.
Y’All are making me hungry again. Lazy supper tonight; Costco caramelized onion and chevre ravioli with arugula pesto, Old Vines Foch and Birthday cake Oreos for dessert.
In the Red Lobster thread there was a bit of a side discussion about fish and chips and the difficulty of finding beer battered halibut. So I decided to make my own,
Deep frying at home is a bit of a hassle, and not exactly healthy, but it is fun to do every once in a while, and it’s a holiday weekend in the US.
The fish came out quite good, but the chips came out a bit soggy. I blanched them in boiling water for a few minutes, then par fried them in 350F oil, then cooked the fish in same 350F oil, then heated the oil to 400F and finished cooking the chips. I didn’t cook them quite as long as the recipe I was following said to because they were turning brown and I didn’t want to burn them. Did I just not cook them long enough?
Apple walnut salad: candied walnuts, Honey Crisp apples, bleu cheese, kale & baby lettuces, apple cider vinaigrette. And a shrimp taco.
Last night I seated some tuna steaks on the grill while my gf prepared big salads. Pinot Grigio to drink.
Well, damn! The soups are pretty good but I have to be careful with them. The Tom Yum I had last night tasted rather salty so I checked the ingredients list. It’s a sodium bomb! It contains a whopping 1350 mg of sodium, which is 59% of the maximum daily value. According to health guidelines printed on that very same box, 15% or more is “a lot”.
The other two varieties I have come in at 47% which is still a lot, but unfortunately that’s roughly in line with a lot of canned foods and prepared soups. In fact the little single-serving cans of clamato juice that I use to make Caesars which contain just 22% of the maximum daily sodium intake carry a Health Canada warning label for high sodium.
The moral of the story is, everything sucks.
Ribeye steaks and big salads. I prefer NY Strip steaks or filet mignon. We occasionally go with TBone or Ribeye because Kizzy and Simi enjoy gnawing the meat from the bone after we are done. Then, after the dogs do their thing, Rocco gets the bones and removes whatever bits of meat remain. If only we had some dermestid beetles…