Oooh, I’ll try that next time, thanks! Tonight I used white wine vinegar and it was a bit sharp.
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Thank you.
They are Baked.
I like the La Salteña Brand Wrappers
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Love the fried Thyme from the Pan!
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A lot of shlepping around again today while still settling in, which involved picking up a folding chair at Walmart so my PIC can sit & work comfortably, an assortment of cheeses (Taleggio, Roschera, Pecorino) at DiBruno’s, a small jar of trout roe, pastrami salmon, and caper & chive cream cheese at Biederman’s, and a few German smoked beers from a ginormous beer purveyor nearby.
Abendbrot WFD with that amazing sourdough and some of the accoutrements mentioned above.
My final half slice of sourdough with Taleggio & San Daniele prosciutto, and caper & chive cream cheese with pastrami salmon. Good combos, both 
I made a BAS with harvest crunch, half an avocado, 1/3 of a cuke, flavor bombs, a celery stalk, and Cindy’s Kitchen buttermilk ranch. Mo betta than that lemon & shallot vinaigrette. Maybe even better than the asiago peppercorn.
Schlenkerla Helles to drank with. Ein gemütlicher Donnerstagabend in der Stadt 
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Those are the ones my store carries, thanks!
gimme dem fat knobs!!! 
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I made a shrimp and broccoli stir fry loosely based on a shrimp and asparagus one in Simple Chinese Cooking by Kylie Kwong. I added a little cornstarch slurry that was not in the original recipe. No chile peppers in this recipe, but a lot of ginger (16 slices). I liked it, but am going to play with it more.
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Have you tried the shrimp & broccoli recipe from WoL? It does use a cornstarch slurry, and it’s very adaptable. I love it.
I did. I think I like it better overall (as evidenced by me deciding to add the cornstarch slurry by the time I was finishing this), but I was short on time tonight and the ingredient and prep list was shorter, so I tried this one out. My plantonic ideal would probably combine the two.
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Paprika chicken breasts with fries – a skillet dinner from NYT (gift link). I use two cast-iron pans, and yogurt instead of mayo. The chicken looks dark, but it came out juicy and flavorful (as always).
Chopped salad with a cooling home-made ranch.
Potatoes, cukes, toms, scallions, and rosemary from the garden.
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Dinner tonight was a deconstructed tomato bean salad with a dijon vinaigrette and fettuccine al pesto.
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I scrape whipped cream off almost everything.
We liked a lower sodium variation of Mississippi Roast. I don’t have a slow cooker so I roasted the blade in the oven, covered with foil at 225⁰F for the better part of the day, until it reached 203⁰F on my Thermapen. I used 1 tbsp ranch dressing powder, 1 tbsp powdered Demi Glace and 3 pepperoncini.
No photo of the roast.
Beans, okra, tomatoes and dill from the garden.
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But that’s the main event! How did it come out with half the amount of all the seasonings?
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I did a bit of arroser with the drippings, roasted garlic and thyme.
That’s what she said 
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The 2 of us who can handle salt ate it and liked it.
I had tasted the gravy about half way through the cooking time, and it was still going to be too salty for one of my dining companions. I fished out half the roast, which I braised separately with butter, red wine, onions and thyme.
The remaining half in the Ranch/ Demi Glace was what my other dining companion and I ate. 3 pepperoncini was enough to give it kick. The 1 tbsp FarmBoy Demi Glace and 1 tbsp McCormick Ranch provided plenty of flavour and salt for us.
I don’t know how McCormick Ranch compares to Hidden Valley in terms of salt or flavour per tbsp.
I can’t imagine adding a whole jar of pepperoncini to a 3 or 4 lb roast. That would be too salty for us.
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Salad numero tres. Mixed greens and cilantro, green onion, corn, cherry tomatoes, avocado, topped with albondigas and jalapeños. Dressing was a combo of ranch and aji verde. There were margaritas. Inspiration for the salad was @mariacarmen or her BF, IIRC?
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So, are albondigas just the rice meatballs, and not the soup?
