Last night my gf skipped dinner because she took Kizzy to an extra agility class. I had nothing planned, so I took a tortilla, spread some salsa on it, then topped it with goat cheese and sliced black olives. Heated in the toaster oven. No name dinner surprise.
Just remember that mashed potatoes are Irish guacamole.
Ha! I’d never heard that one before.
Today we’re having Thanksgiving dinner, since we were on vacation last week. (On Thanksgiving Day, I had steak and bacon-wrapped prawns at a Mexican restaurant in a casino, and mi esposa had a few bites of inedible chile relleno.) So in a couple of hours I’ll stuff a turkey and put it in the oven.
Grilled tuna sandwich.
Texas Dog and an order of fries from Wienerschnitzel. Don’t hate.
Hummus and tomato on pita. Strawberries for dessert🍓
Brinner (breakfast for dinner) tonight: Scrambled eggs with chives, plus a few TimBits (donut holes) leftover from earlier “real” breakfast.
Also, a mug of hot pseudo-pho broth. (Boxed chicken stock, doctored up with hoisin, chili crisp, garlic Better Than Buillon, and a squeeze of cilantro-in-a-tube.)
Dessert is TBD.
Faux pho.
{ giggles }
The store down the street that makes excellent subs also makes great fresh pizzas. The one going in the oven tonight is generously loaded with cheese, pepperoni, green pepper, mushrooms, and a bit of sausage and red onion. It’s going into a hot oven on parchment and onto a pizza stone. Opening a new, hitherto untried California Cab to go with it.
Bacon-wrapped chicken skewers, side salad and several glasses of an unassuming Malbec.
Fried chicken, small salad, with ripe pears for dessert. Gatorade.
I’m traveling and was too tired to make an effort for dinner, so pizza delivery happened, along with an order of boneless chicken pieces. There’s enough for at least one more meal.
Sautéed jerk-seasoned chicken and a small glass of Malbec.
A friend who is an entrepreneur and a foodie has opened a restaurant near us. This is his second restaurant undertaking. We had an awesome experience.
We shared mussels as an appetizer. We love mussels and order them often. They’re usually swimming in either butter and garlic or a white wine broth. If there are capers that’s even better. The mussels last night were the best ever.
Huge mussels cooked to perfection/roasted garlic / kalamata olive / confit tomato / herb butter / crostini
I had a steak sandwich that was superb. I think I figured out how the chef pulled it off. It was marinated filet / mushroom / caramelized onion / smoked provolone / truffle aioli / brioche. I’m pretty sure he has steaks in the sous vide ready to go, torches the steak and reduces the liquids.
My gf had braised short rib / red wine demi / mushroom / shallot / mascarpone / fresh pappardelle.
She had a merlot, I drank Bell’s Two Hearted. A very nice evening. My friend has a real winner.
Lending one of our cars to the BiL as his in the shop for a while. They came over to pick it up and bought some take out curry , so we had that and Quilmes beer to accompany as they were in a cheerful mood over the football score earlier.
It is starting to look like I can no longer eat onions, which makes me very sad, but because of that, I was looking for a different way to dress up some ragu, so I added some sautéed carrot and zuchinni and some mushrooms and ground beef. This made the best sauce I’ve made in years.
I planned to stuff some manicotti, but the market didn’t have any, so I just used a rigatoni and made sort of a deconstructed lasagna style casserole with layers of the sauce and mozzarella and ricotta.
It turned out so good. Favorite meal in a good while.
There’s a pretty good restaurant chain in Canada called “The Keg” (which has a few locations in the US, too) where my favourite appetizer is baked garlic shrimp, and this sounds sort of similar. The shrimp is baked in a garlic butter sauce with cheese and herbs and served in an escargot platter. I believe that snails belong in the garden and not on a dinner table, but the garlic treatment and presentation that the French have refined for escargot, minus the actual revolting snails, makes an excellent appetizer. 
Tonight was spicy sesame noodles with chicken and peanuts. My wife followed the advice of other people who’d made it and added a couple of cloves of garlic and some ginger. It was excellent.