Beef chuck roast, Oaxaca cheese, onions, and cilantro. The broth is made from dried guajillos and arbols, onions, and garlic, pureed with spices, and mixed with beef stock. I pressure cooked it in my Instant Pot for an hour and shredded it up.
Nice!
Lord, those do look beautiful.
Last night was a mushroom+pepperoni pizza with spicy sauce from Old Hag’s Pizza, which also became breakfast. Tonight was a bacon sammich and some Bell’s Two Hearted Ale.
Just a big salad tonight with mixed greens and gorgonzola cheese, lots of anchovies in the vinaigrette.
Me too. I had a 1/3 of a bag that was gonna be garbage tomorrow. Dumped it in a bowl, covered it in the 5lb Bleu Cheese for $3 (that’s a whole nuther story), scooped the well-brown guacamole in there, added some croutons and sunflower seeds, Balsamic Vin (which I had to dig out of the pantry and break the seal), some store-brand chunky Bleu Cheese and Bingo! Dinner.
And prevention of throwing out 3 or 4 food items tomorrow.
And I’m drinking Tequila now.
Mrs P made a nice little roast lamb, with left over mashed from the fridge and some heated mixed vege. Glass of Château Timberlay to wash it down.
Sushi Boat to go from our favorite Chinese restaurant. My gf’s second Pfizer dose is next week. Once she’s fully protected we’ll be eating at the restaurant.
The waitstaff at this restaurant all have adopted American names. There’s a Dave, Mike, Stanley, etc. Last night at pickup I was talking with Lilly, who 15 years ago was a little 10 year old kid. We used to talk with her about school and stuff. Now she’s an adult.
I’ll marinate some flank steak, grill it along with some corn on the cob and use them both in a steak salad with blue cheese crumbles and some garlic bread on the side. Nice bottle of red wine.
Surf and turf tonight, with sauteed green beans, fruit and breadsticks.
Trying to make Moqueca (Brazilian Fish and Shrimp Stew).
Baked blackened cod in smoked butter and lazy pommes aligot ( I didn’t whip it smooth and used baby creamer potatoes and left the skins on, I prefer them skin on). I used 7 yo aged cheddar, and Philly for the cheesyness. I had a Guinness to go along with it.
Just… wow!
How did it go? I want to make that but can’t sell it to the family yet.
It was just OK. Too many ingredients and too many steps to justify the end result. We’ll eat the leftovers, but won’t make again.
Miso-glazed eggplant, chicken cutlet, and salad.
Tonight, we had ribeyes. Salted and peppered them about an hour before, and pan fried them in a little garlic butter. We had new potatoes baked with salt, pepper, thyme and rosemary as a side dish. Mmmmm.
Smoked salmon and goat cheese frittata, with my first chive harvest of the year. Biscuits and a garden salad.
Burgers,
Cucumber tomato goats cheese grilled onions and a jalapeno
Tonight will be Steak and Pepper. I hope I can remember how I used to make it. It’s been years.
Baked salmon and mashed taters last night.
Tonight I am going to make a vindaloo curry (with help from a jar) using soy curls. There is no chance the kids will eat it so I get to turn up the zippiness.
I’ll followup in that thread in GQ on capiscium tolerance 