Heheeh, one of the simplest joys in my life when I was single and used to work at a grocery store in the dark ages was grabbing a couple of avocados, a jar of Pace spicy salsa and a bag of tortillas when I got off work. Then I’d have guacamole and tortillas for dinner. Oh, to be young and be able to load up on calories like that. 
Recent discussions about mushy peas led me to order dried marrowfat peas from Amazon. Hey, @Ellecram!
I soaked them overnight in water and baking soda, then rinsed and simmered them awhile. Grilled Coho Salmon fillets and served with mushy peas.
Dinner was delicious. Served with Dale’s Pale Ale. Grilled peaches for dessert.
Last night beef and mushrooms in wine sauce. Pretty basic with onions, celery, carrots, and the only red on hand, Merlot. Just had some tri-tip scraps left over and some mushrooms to use up before they went bad.
Tonight will be crab cakes, and maybe a few scallop cakes, or stuffed scallops if I can find where the shells are.
Oh that is amazing! I have not tried to actually make them but now I just might have to try. I imagine they are a lot better than the canned version.
Thanks for sharing! Love the pictures as well.
Spread the mushy pea love!
May one inquire how you seasoned them?
Or … calling all Brits … how DOES one season them?
(If at all.)
I decided I needed protein, did that thing where you go to the grocery store hungry & come back with more than you can possibly eat.
So:
Seared salmon? Or sirloin?
(Do I want fish, or cow?)
I must decide soon.
Indian dinner buffet with more than a dozen options, including lamb chops in mango walla sauce, saag paneer, butter chicken, chicken biryani, okra curry, roasted chicken, pappadum, 3 breads, salads, desserts, and a tamarind drink. Now I’m feeling like a beached whale.
I have seen people season with lemon and butter while I was in the UK. I just used salt.
I am going to Ireland in a few weeks so I am hoping to add to my mushy pea experience. I’ll bring back any accumulated knowledge to share.
I just used salt and garlic pepper. My gf used some Juggie’s Spice.
Summary
Jagdish Kumar Amarnaney is a dear friend of ours in Sint Maarten. He runs the smallest bar in the world. In Phillipsburg (capital of the Dutch side) he has a tiny bar in an alley. He hangs out there all day, bullshitting with whoever stops for a drink or seven. We stop a few times each year when we visit.
In addition to liquor he sells a proprietary spice blend that he “invented”.
Last night I might have made the best pot roast I’ve ever had! I seared it really well, took it out, then added a ton of onion pieces and stirred them around in the beefy fat. Added carrots and garlic and a dab of tomato paste. I put the meat back in on top of the veggies, added some chicken stock (I needed to use it up), a can of beef consommé, some red wine, and a tablespoon of Lipton onion soup mix. Cooked it all up in a pressure cooker for 45 minutes, then let the steam release naturally. Some boiled new potatoes on the side. Damn good!
Just about my very favorite Thai dish is pla goong, or spicy shrimp salad. The good thing is is that it’s quite easy to make at home, so I’m planning that for our main meal today.
It’s lightly cooked shrimp on a salad of iceberg, tomato wedges, and cucumbers. The dressing is the star: it’s lime juice, fish sauce, garlic, sliced shallots, lemongrass, and Thai chili. I think there’s some cilantro in there, too. So I have to go buy a bag of frozen shrimp and a good cuke this morning.
Yum, I can’t wait for dinner.
That sounds a lot like the Thai beef salad I used to get, when I lived near Dallas - where you can get damn near anything - but now that I moved to a very small Midwestern town, such things are not available close by.
Thanks for the dressing ingredients!
Last night I grilled Albuquerque Turkey Breast Cutlets. Served with faux mashed potatoes (cauliflower). Vodka and lime juice for me, a smoothie for my gf, who had skipped lunch. She had to go back to work after dinner at 8:30.
My gf suffered a flare up of diverticulitis. When that happens every couple of years, she eats nothing but broth for a few days and it resolves.
Last night she asked me to make something different for dinner. I made a frittata. We have a very nice cast iron pan that works great.
My frittata used what was on hand; a red sweet pepper, a poblano pepper, Japanese eggplant coins, and tomatoes. Served with a side salad.
The Japanese eggplant coins looked like sausage. My gf was pleased.
It looks delicious! I might make one soon. I’m always looking for ways to use zucchini. All the ingredients were raw in the mixture?
I sautéed the peppers to soften them. Sautéed the eggplant rounds to brown them a bit. Tomatoes were raw. Put all of the veggies in a lightly oiled pan. Beat six eggs with some salt, 1/4 cup almond milk, salt, pepper.
Poured the egg mix over the veggies and baked 400 degrees for 15 minutes.
Thanks!
Bon apétite!
So, we finished dinner at 9 and my gf went back to work (She works from home and things have been crazy). I did the dishes, and put the leftover wedge of frittata into Tupperware for my lunch.
I went to bed around 11:00. My gf was still working.
This morning I was looking for my leftover frittata, but I couldn’t find it anywhere in the refrigerator. Turns out my gf had it as a late night snack. Now that’s a compliment!
That sounds very good, I was just thinking about frittatas last night; I need to make one in the near future.
Have made German potato salad, rohtkohl (braised red cabbage) and shweinschnitzel for suppers for the week.