Lunch was half of a bbq pork bahn mi and a fresh shrimp spring roll with peanut sauce. About to embark on dinner…
Made butter chicken, marinated overnight, bbq’d on the hibachi, then stewed in the curry. The marinade clung to the chicken nicely instead of dripping onto the coals, and the charcoal tasted great through the curry.
No naan - I’m limiting the stuffies.
Grilled pork chops, green beans with shiitake mushrooms and garlic, with parmesan bread.
Drumsticks, baked potatoes, and zucchini. The zucchini was a hit, I wasn’t expecting that.
Man, that would piss me off. I hope you complained loudly to all and sundry. At the least, they should have credited your account. So sorry this happened to you!
Dinner for me was simple and fast. Sauteed shrimp in butter, garlic and white wine with pasta. Green beans alongside. A glass of the same white wine to go with.
Dessert will be Oreo mint thins. Or a couple of Unreal dark chocolate peanut butter cups… depends on what I feel like later.
That’s not incompetence, that’s just love. 
Have you had their pizza? 
Dinner tonight will be a modest tuna salad sandwich and a tomato bisque with bacon and parmesan, just because tuna salad sandwiches are so compatible with any kind of tomato-based soup. I don’t know why, they just are.
If that’s not enough there’s a couple of roast beef subs, of which I might have half of one. The roast beef subs will be enhanced by my happy discovery that the hot food counter has prepared sliced brown mushrooms and sauteed onions – not that either of those aren’t trivially easy to make, but I’m always on the lookout for labour-saving shortcuts!
Dinner tomorrow or the night after will be a prepared dinner of roast beef with peppercorn gravy, mashed potatoes, sauteed onions, and green beans with garlic butter, to which will be added any leftover mushrooms and more sauteed onions – I have lots!
No dinner tonight - went to the Ginger Pig for lunch today as I mentioned planning in a different thread. It’s a branch of the Denver Michelin Bib restaurant that does lunch only business in Denver Colorado. I had a lovely Kkanpunggi bowl, while the wife had Pra Ram Tofu, and we shared an order of veggie egg rolls. To top it off, my wife dared to order Xi Dou Shi, a Hong Kong deep fried French toast stuffed with coconut jam. I had about one bite, and it was delicious, but too sweet for me.
(images of all these are available at the linked site).
I’m ending the day with a small glass of bochet, a subset of mead made with caramelized honey, which I linked in the sister thread. A good day for the middle of the week.
Very simple dinner tonight. I was tired and didn’t feel like expending much effort. My patio furniture is all clean, though!
Cubed chicken thighs sauteed with garlic and fresh basil, then mixed into a very simple tomato sauce made from (what else?) tomato sauce, more basil and a pinch of sugar. Tossed with linguine, then generously topped with shredded Parmesan cheese. Green beans on the side, no special treatment.
Tomorrow I’m going to visit a friend and will knock together a strawberry tart made with puff paste, then spread with a mixture of cream cheese, a bit of sugar, lemon and vanilla. All topped with strawberries quartered and briefly cooked with a little sugar. Once baked, the tart is brushed with reduced strawberry syrup. A delicious way to celebrate spring!
Mmmm, cheese and crackers. It’s like dining at an art opening, but you have to buy the cheese and crackers.
That sounds yummy! I just did a quick search and it appears that some people pan fry them, and others deep fry them. How did you fry yours?
Aha! I have some cooked ground beef with bacon and was debating about following the original plan (Bacon cheeseburger casserole) or making sloppy joes, to use up the hamburger buns. Now that you’ve mentioned tuna, I’m sticking with the original plan for today and using the hamburger buns for tuna melts tomorrow.
Just need to remember to make pickled red onions.
In honor of our President, Inna and I are going to Taco Palenque tonight to sample their various chicken tacos.
Fried battered cod fillets with homemade blueberry vinegar.
An exceptionally thick roast beef sub, loaded with the aforementioned sauteed onion and mushrooms on a soft spaccatelli bun, nuked in the microwave, and then slathered with Dijon mustard. Yum! Definitely doing this again!
Just half an inch of peanut oil in a skillet, and I rolled them around to brown all sides. Since I’ve been using a flour-and-water slurry to “glue” the flautas closed, I can roll them into perfect cylinders that are easy to fry all over in shallow oil.
Today’s “dunch” is gyoza. I have gyoza wrappers, ground pork, cabbage, garlic chives, ginger, and garlic at the ready. I’ll serve them with soy sauce and Chinese mustard.
My little convenience purchase of sauteed mushrooms and onion from the hot food counter has turned out to be very useful. In addition to the great roast beef sub mentioned above, I added it (mostly mushrooms) to a prepared roast beef dinner with peppercorn sauce. It was in an aluminum tray so amenable to a hot oven and not really good for a microwave. The mashed potatoes and green beans were then anointed with garlic butter. Served with extra-hot horseradish. Delicious!
Tonight will be another prepared dinner – sweet & sour chicken with pineapple and fried rice.
The gyoza came out very well, but needed a little more internal seasoning. Maybe some oyster sauce, which I’ll add next time,
Today it’s a NY steak from Costco. I’ll serve it with sides of crushed, crusty baked red potatoes and the first corn on the cob of the season.
Our pilot niece brought us some Alaskan smoked sockeye, so tonight will be spaghetti tossed with dill, chopped spinach, heavy cream, a bit of parm and a smidge of nutmeg, and of course the salmon.
Thanks! I have chicken marinating for fajitas tomorrow (it’s after dinner time today), which isn’t quite the same, but it’ll help my hankering for Mexican food.