Pizza - a bribe for babysitting!
A veggie dog with several out of about three dozen amazing toppings from “Happy Dog” in Cleveland.
Last night was Thai at our favorite place. Tonight I’m firing up the grill for the first time this season and doing pork kebobs and veggies.
I usually work off this one. You can wing parts of the recipe, but the main thing is to have kimchi, Korean chili paste (gochujang}, and Korean soy/miso paste (doenjang) around.
Dinner tonight was an absolute triumph of a risotto - I don’t always get it right, but this one was perfect. I made it with English asparagus and home-made chicken stock (sooooooo much nicer than cubes) and served it with a rocket salad.
Thanks! I now have plans for next Saturday 
Baked ziti and Texas garlic toast, and a salad. And yellow cake with chocolate frosting. Mmm.
Lunch at Mario’s Place for Mother’s Day. I had the Squash Blossoms and the tenderloin. Magnificent!
Grilled lamb and beef cevapi sandwiches, on crusty Italian bread with ajvar, kajmak, and sliced cucumbers.
I let The Colonel do the fixins tonight: 2 breasts original style and a large side of coleslaw.
Yesterday I cooked for three-ish hours. (Which means I did exactly none of the housecleaning I meant to. But we had the mister’s Mom over for Mom’s day, so what can you do?) We made Alton Brown’s braised ribs with Cook’s Illustrated’s oven smoked brisket’s sauce, served with souped-up baked beans and cauliflower salad on the side. El Hubbo finished the ribs on the grill with some smoke. Was very tasty. Next time I’ll braise the ribs for a little less time - they were meltingly tender, but difficult to grill, so they didn’t get as much of a crust as we’d like.
Tonight is penne with sausage and bell peppers. I hope we’ve got some garlic bread for on the side. I also have the fixings for chicken cutlets/tenders and quiche, maybe homemade mac -n- cheese too, for later this week. Need to check on how many potatoes I have, though (and what sort of shape they’re in. I tend not to buy them in the big bags, because we don’t use them all, but I think we’ve got a bag anyway. Hopefully they’re still good.).
We finally have a gorgeous day here, weather-wise, and I spent all morning/afternoon at the dentist and doing major grocery shopping. So part of my grocery shopping was a rotisserie chicken and a quart of potato salad, as well as a quart of really beautiful strawberries; we are packing a picnic dinner to take to the park and enjoy there!
For mother’s day yesterday I made a bunch of steak kebobs from the grass-fed beef of Warren-Wilson College. They were delicious, and I made them for us and my in-laws, but I made a bunch.
Half the leftovers went home with the in-laws. The other half are on the stove right now in fried rice. Dang, I’m hungry.
I’m jealous of your dinner in the park, norinew. A foot of snow fell here in the last few days. Fortunately, we weren’t here for it!
Last night was a burger and fries at the Lihue Airport on Kauai, and after a long night/day of travel all I can manage is a green salad and some seasoned popcorn. (We’ve discovered that if you put jalapeno powder or cayenne pepper in the cooking oil of the Whirly Pop, it adds a great spicy flavor.)
I’ve had a total jones for liver the past few days, so I whipped up my 3-pepper liver and onions: 1 large onion cut into half moons, 1/2 pound chicken livers, 4 red jalapenos, 1 teaspoon red pepper flakes, 1 teaspoon coarse black pepper, butter, and a little bit of balsamic vinegar, chicken broth, and salt. Yum yum.
[Drool] You got a beef liver recipe?
Swedish meatballs, mashed potatoes, gravy, applesauce from Pink Lady apples. Too sick with a cold to enjoy it much.
I do the same thing with beef or pork liver, except soak it in milk for awhile to get some of the harsher flavors out. If you use calf liver, it’s not really necessary. Anyhow, just slice thinly, dredge in flour, and fry. The main trick with liver (as with many other things) is not to let it overcook. I like it still a bit pink on the inside. Basically, when I make pan fried liver, everything else gets cooked first, set aside, then I fry up the liver and, when it’s almost done, recombine the ingredients into one pan. This way, it’s easy not to control the cooking and not overcook the liver.
Hubby’s coming home tonight, and bringing really good crab cakes with him from a little hole-in-the-wall shack in Baltimore; I’ll also ask him to bring me a cup of their cream of crab soup!
The kids don’t like crab cakes, to which I respond: Good! More for me! 
So he and I will have crab cakes with whatever sides he decides to bring with them, and the kids will have frozen pizza.
We are celebrating the purchase of a new house we’re going to settlement on tomorrow!
We made fish tacos with tilapia and black bean soup. Turned out great.