I made caramelized onion and garlic pasta. So yummy and I get to share with the kids because the recipe makes a ton of food.
A slice of Oak Cake from the bakery and I’m a happy girl.
Pork lumpia and hoisin udon noodles with vegetables here. I love me some udon noodles.
So tonight, I had the wherewithal to do chicken soup right with bits of celery, and garlic, and too much carrot, and way too much onion, and some teensy tiny alphabet pasta.
I also scrounged the cheese I was too sleepy to look for last night: there was a crumbly lump of Very Aged Gouda that has been sitting around long enough to count as VSOP Aged Gouda.
Salty, funky, with little crunchy crystals like good Parmesan.
Cold pasta salad tonight with pepperoni, mozzarella cheese and red pepper in an oil vinaigrette. A summer favorite here, washed down with ice water. For afters, more raspberries from our remarkably bountiful backyard bushes (this is a great summer for raspberries here) and vanilla ice cream.
Tonight, it’s coconut chicken curry, with plenty of cayenne, rice and some frozen naan. Manhattan Project Supercritical and Roughtail Everything Rhymes With Orange ales for beverages and dessert.
Tonight is Bacon and blue cheese salad and a frozen shrimp ring with cocktail sauce. Tonight’s beverage of choice is Strongbow Dark Fruit cider and maybe Rainier cherries and Vanilla ice cream for afters.
Classics night: Strip steak, green beans, mashed potatoes and garlic bread, with blackberries and Merlot.
I approve!
For dinner last night, blueberry pancakes with butter and real Vermont maple syrup, bacon and a big glass of orange juice.
Oak Cake? I know both of those words, but together they don’t make sense to me.
Oh, and the pizza in the new oven came out great. I’ll need to make a few more to get the timing down, this oven goes to 550, and I’ll be experimenting with pre-heating the pizza steel.
My Beloved and I had our Anniversary dinner last night: We split a two and a half inch thick hunk of prime rib, grilled in the husk corn on the cob and baked sweet potatoes.
Felicitations! Sounds like an epic dinner! Not sure what we’re doing tonight. I bought some nice Sterling sirloin steaks so that may go on the grille.
I just googled to see if I could link to something, but it must be a unique name to this bakery.
It’s a yellow cake with orange flavor and a rich dark chocolate ganache with a sugared orange peel on top. So good.
Happy Anniversary Czarcasm.
My gf’s noticed on her calendar that a chanterelle patch we harvest should be fruiting. She went out to check, while I began preparing Beef Stroganoff.
She came back with chanterelles, which she prepped and added to our dinner.
TL/DR: Beef Stroganoff with locally harvested chanterelles.
Chicken pot pie ast night , not sure tonight , maybe grill some salmon
A piping hot bowl of crab bisque, a very tall cheeseburger with lettuce and onion straws, sweet potato fries with a spicy mustard dipping sauce, and a glass of ice water.
I think I’m gonna go for some macaroni and cheese flavored ice cream. Knock out dinner and dessert in one fell swoop.
A friend stopped in at work and gave me zucchinis, cucumbers, and blueberries from her garden.
I made zucchini fritters, cucumbers and onions in a yogurt and white wine vinegar sauce, Brie en croute (Brie with fig preserves and apples in a pastry shell).
Blueberries by the handful for dessert.
Vodka on ice.
Last night was baked Brie with red pepper jelly and slivered almonds on crackers. Tonight was striploin steak grilled with roasted creamer potatoes ( with hot pepper infused olive oil, garden rosemary and thyme) and baby carrots. Lager for me, Cab Sauv in a box for SWMBO. Kit Kats for dessert.
Crispy hummus sticks, a spicy chicken sandwich, garlic parmesan tater tots, one glass of ice water and another of Truth IPA. Later, fresh raspberries from our backyard and some vanilla ice cream.
I had a sudden hankering for Singaporian Noodles (discussed upthread) this afternoon – curried thin rice noodles with shrimp, chicken, pork, onion, peppers and other stuff. Ordered some from the Chinese takeout up the street, along with General Tso Chicken for tomorrow. Problem is that they use large containers and pack them absolutely full, and that’s a problem for me because I cannot stop eating Singapore Noodles! They are totally addicting. I’ve had a second helping and am ready to burst and there is still at least a full normal meal left. Help! 