Here you go! I substituted ground toasted hazelnuts for almonds because my husband isn’t allowed to eat almonds, and floured the pan with cocoa powder instead of flour or matzo meal. Also chocolate glaze instead of ganache (about 6 oz. bittersweet chocolate melted with 1/4 lb. of butter and a tablespoon of corn syrup.)
Someday I want to try it with coconut oil instead of butter for the lactose-intolerant crowd.
Coriander seeds.
We call it coriander too! One name for the whole plant.
I assume it was the same with American English, that coriander was used both for the leaf and the seed, and when disambiguation was needed, you would simply use “coriander leaf” or “coriander seed.” I guess I wonder when it was that “cilantro” became the predominant term for the green in US English. Looking at Google ngram, it seems “cilantro” started to be used in American English in print around 1916. “Cilantro” overtakes “coriander leaves” in usage in 1938.
Interesting. There are obviously so many opportunities for different linguistic influences to flourish that it never really occurred to me that ‘cilantro’ might be comparitively recent: I figured it was just that the people who used it more in the US were the people who called it cilantro, and the name thus stuck.
ANYway.
Leftover chicken meant an opportunity for club sandwiches. An opportunity which was enthusiastically seized.
Last night I was starving and I thought “How bad can grocery store frozen meatballs be?”
Really bad it turns out.
Tonight I’m treating myself to breakfast for dinner - eggs over easy, bacon, whole wheat toast with butter and strawberry jam, and fried potatoes with green pepper, onion, and a handful of shredded cheddar.
Greek gigante beans — stewed with red onion, garlic, tomato, bay, and fresh parsley and dill.
Steamed green chard and dandelion, doused with olive oil and fresh lemon juice.
Grilled boneless short rib steak, along with fat scallions rolled in olive oil and Kosher salt.
A slab of barrel-aged feta cheese.
Well, I had about a 1/3 lb of guanciale lying around that needed to be used, so it was bucatini all’Amatriciana (bucatini, guanciale, onions [the purist/original version doesn’t have this, but most versions I’ve had do, and I like onions and pork], tomato, salt, black pepper, red pepper, pecorino romano) along with some roasted asparagus on the side.
So far ribs and maybe some noodles and green beans as sides.
It will be egg/bacon/cheese casserole and green beans with almonds.
I thawed a couple of pieces of tilapia. I’m not sure how I’ll bake it. Some margarine (I’m off butter for the time being) and tarragon? Or just put some capers on top?
I need to go to the supermarket today. I’ll see if they have any squash I can steam. Failing that, it will be broccoli.
Fried up a few slices of bacon and crumbled. Cut up some tomatoes and gutted them. Grated some parmesan. Made spaghetti, drained, returned to pot, added butter and olive oil, crushed red pepper and granulated garlic, the cheese and a bit of the pasta water and mixed. Topped with the tomatoes and bacon. Sort of a carbonara, but without any eggs.
I went for the capers. Just put capers (and a little juice) on top of the fish, and baked it for 15 minutes or so at 350ºF. Served with steamed yellow squash and zucchini. The fish came out very delicate-tasting. Mrs. L.A. said, ‘That was a great dinner!’ 
Tonight’s dinner salad: Butter lettuce with bacon, egg, avocado, grape tomatoes, diced chicken and bleu cheese with a quick vinaigrette of cider vinegar, olive oil and Dijon mustard.
I’m fond of salads for dinner, same as wolfman.
Schnitzel again, because I had a couple cutlets left over & already conveniently pounded out.
I also made balsamic glazed Brussels sprouts with bacon, for my boyfriend who said he didn’t like them. I surmised - correctly - that he’d only had them boiled, which is nasty. Hmph, I can remedy that misperception. When I set them down, he said something like, “That’s cheating! Anything is good when it’s heaped with bacon.”
“And balsamic vinegar.”
Whatever. He cleaned his plate.
We had a frozen pizza…������
Scrambled eggs, ham and toast.
My wife just made another fresh batch of baguettes. So that with some french butter, wine, olives and cheese seems fitting.
Now you’re talkin’!
I really wish I could make a good baguette