Last night was coconut shrimp from the freezer. Tonight, we’ll be making fajitas.
Beef tenderloin slices with horseradish, mac and cheese with chives, cold veggie salad with asparagus, ice water. For afters, a slice of Elizabeth Cake and some strawberry mousse, and coffee.
Last night was left over fajitas, malbec and a movie outside, Nomadland , very good but all y’all have probably seen it anyway.
Today is fathers day, we still have my wife parents staying and brother in law is heading over with his family, which means I’ll be cooking argentine asado, aka grilling a lot of cow. A big chunk of tri tip, flank, skirt and brats will substitute in for colita cuadril, vacio, entrana and chroizo for choripan. The parents brought a big tub of chimichurri herbs up from down there, so that and copious ammonts of malbec should render the rest of the day done and done.
Kielbasa on the grill, with stir fried veggies and risotto, served on the porch, with Stone IPA variety pack.
Seasoned chicken wings, couscous with BBQ sauce, ice water. For afters, raspberries fresh from our garden and vanilla ice cream.
As today is the second anniversary of my transplant, I’m having a dinner I couldn’t have had in prior days: I’m grilling hobo potatoes, burgers (adding bacon and cheese), baked beans and coleslaw.
There’s no way I’ll be able to eat all of that, so count it dinner tomorrow, too.
Sesame noodles with peanuts and sriracha sauce, and a glass of ice water. Later, dark chocolate almond bark and a glass of cold milk.
Warm night here so I made hummous with Za-atar and since we didn’t have pita in the house I fries up flour tortillas in olive oil and sea salt for dipping. No dessert but ice water and a glass of Mission Hill Cab Merlot for SWMBO and a Rebellion Brewing Sour Raspberry Smoothie beer for me.
Pizza party! First pizzas in over a year. Also several salads and fresh strawberries.
Patty melt, french fries with ketchup, cinnamon pastry bites, Dortmunder beer, ice water.
Pizza. Home made dough, fresh mozz, raw San Marzano sauce, pesto, feta, prosciutto, and sliced grape tomatoes. I still haven’t quite decided if it’ll be in the oven on the pizza steel or on the grill with the pizza stone.
Simple one here tonight: Breakfast for dinner. My version of Joe’s Special, meaning eggs scrambled with lean ground beef, onions, mushrooms and spinach, then topped with cheese (I used a medium cheddar this time). Apple on the side.
Finished off our leftover sesame noodles with peanuts and sriracha sauce, with my usual glass of ice water. For afters, had some of the raspberries from our backyard with vanilla ice cream.
I went to a restaurant tonight and actually ::gasp:: ate inside! A glass of cider, some crab dip with pita points and a side salad. And then I came home and had some pinot grigio and one of the milk tarts I’d made a couple days ago for dessert. There’s also enough crab and pita points left over for tomorrow.
Yesterday was bucatini with bottarga, a really good caprese salad (I got lucky enough to get an excellent tomato from the local farm store and buratta from another local purveyor) and some old vine zinfandel.
@romansperson I want supper in your neck of the woods, that sounds incredible.
I made scallop and beef stir fry with Shangai noodles, baby bok choy, shiitake mushrooms, snap peas, sliced baby carrots seasoned with togareshi, ginger and garlic. Ben and Jerry’s Tonight Dough ice cream in waffle bowls for dessert. Hoegaarden for me, Peller Estates Merlot for SWMBO.
@Aspenglow Joe’s Special intrigues me.
If you like this combination of foods, you’ll like this dish – it’s so easy!
Here’s a classic rendition. Mine is simpler, and I make it one serving at a time.
My version, using a non-stick 8" sauté pan:
4 mushrooms, sliced
1 good slice of onion, chopped
1 1/2 tsp butter
2 1/2 oz. lean ground beef, thereabouts
2 cups fresh spinach, more or less
salt, pepper, granulated garlic (or fresh, if you’re feeling food-righteous)
2 eggs, beaten
1 slice cheese, any, though I think Joe’s Special cheesers prefer Swiss
Sauté the mushrooms and chopped onion in butter. When softened, add the raw beef in crumbles, large or small to your preference. Add salt, pepper and granulated garlic to taste. Sauté till nearly cooked through.
Add fresh spinach, corral it in the pan till it wilts. (I just keep pressing it down with my hand, flipping and pushing till it’s sufficiently wilted.)
Reduce heat to low-medium, add beaten eggs over the top and swirl to cover meat mixture. Gently flip/scramble till cooked through.
Slide the glorious mess onto a plate; add cheese and give it 45 seconds in the nuker to melt.
That’s all there is to it. 
I agree with the linked recipe it’s perfect with a side of good sourdough bread, but I don’t indulge in that too often nowadays. A serving of nice fruit on the side makes it a fine meal for my tastes.
I’ve never added the Worcestershire, nutmeg or Tabasco as indicated in the linked recipe, but I’ll bet those are all excellent additions. Hmmm… maybe next time I make it.
Thanks! I like the zing of Worcestershire and hot sauce with eggs is a classic. I’ll be trying this sometime soon I think. Might be a week or two though as temps here are expected to hit 37C this week and that means any cooking I’ll be doing will be on the BBQ.
Going to a BBQ with pork ribs, cornbread, coleslaw, fruit, pound cake, and brownies with ice cream.
Tonight is going to be another caprese salad and an antipasti plate. I’m also making some kung pao lotus root just because I want to - who says everything needs to be Italian?
Today we went out and had dinner at Meso Maya, a local high-falutin’ Mexican food place that my sweetie has sorely missed over the recent lock downs. I had the chuleta de cerdo and she had their serrano enchiladas. We ate too many chips, and drank a ton of iced tea. Couldn’t have been better.
Tomorrow we’re going to have sweet and spicy tofu and soba noodles. I hope we’ll have enough for leftovers.