ooh, thanks for sharing the recipe! Too bad it’s something the BF wouldn’t like (not a seafood lover), nor that my sister would like (not a tofu lover - though I can probably get her to at least try it), but I can make it for me!
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How slow? How long?
The squid rule I learned (from disgraced chef Mario Batali) is 30 seconds or 30 minutes. A slow simmer produces a soft, yielding squid with a more intense flavor than a quick stir fry.
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In liquid, I guess? What did you use?
Just canned tomato. A little red wine wouldn’t be the worst idea, but I’m out.
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Air-fryer sausage and corn floating in APSTOB. Yellow corn has been delicious this year. I’ll have to have as much as I can before it goes away.
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You could make it either with entirely tofu (I feel like silken tofu and smoked tofu would be a great mix of textures) or with velveted chicken or pork (or fish fillets). The base of the sauce is pretty flexible in terms of what can be done with it. You could even leave the tofu out and use ground chicken that’s been browned. I seasoned with some white pepper that wasn’t in the recipe. Sesame oil would be good too.
I was pleasantly surprised that my BF liked this as well as he did tonight!
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Wow! That gives me serious hang-out envy.
No place around me creates food or drinks like that…its more likely to be Titos with chicken fingers🙄
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It’s our favorite bar in town. Great drinks, super-friendly staff, welcoming to all walks of life, and good food from the resto on the second floor to boot 
We’re regulars.
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great ideas! but i definitely want to try the shrimp version for myself!
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Homemade falafel burger from the Serious Eats web site. https://www.seriouseats.com/falafel-burgers-recipe-11801639
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The days are sunny and warm, but evenings cool, so I made a big ol’ pot of lentil soup yesterday for the cooler days ahead.
Had a bowl tonight for dinner with some leftover hot Italian sausage and a splash of white vinegar.
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Left work a bit earlier to get home and wrangle Finnegan into a pet taxi to take him to the vet for a checkup. Listened to him go all grunge rock growly complaint singing the entire 15 minute drive. 
Surprisingly, he’s lost about a lb since we were last there. But he’s still a chunky boi at 17.13 lbs. The vet agreed he was big boned and long but still should lose a bit of weight. (Yeah, shouldn’t we all?)
Dinner was my Friday night staple: A large steak tip seasoned with olive oil and s/p and pan seared to medium-rare. Half a baked tater with TPSTOB&SC, and steamed green beans.
There was wine.
And my sister texted me as I was eating, asking a food question. :::smh:::
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Having an artichoke for dinner so not taking a picture. Instead enjoy this picture of @BeefeaterRocks sticky toffee pudding and my cheese board from Roast at Borough Market, London.
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Thinly sliced left over pork tenderloin, sauteed with onions and peppers, added a splash of beer and bbq sauce, served on a toasted brioche sesame bun. Spinach, red onion, celery, roasted golden beet salad, honey mustard dressing.
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Hilarious! 
We enjoyed a delicious al fresco dinner on the deck. To start Mrs. P made Jamon wrapped around Humboldt fog cheese, toasted almonds, and drizzled with reduced balsamic. It went great with an espresso martini. For the main course, Mrs. P made fresh roasted fig and Andouille sausage pizza with ricotta, mozzarella, and parmigiano reggiano cheese, drizzled with hot honey, on a Stonefire pizza crust. It went great with a nice Zinfandel. For dessert Mrs. P made Ben and Jerry’s cannoli ice cream with fresh roasted figs, hot honey, chopped walnuts, and reduced balsamic. adding a gratuitous photo of Matisse 
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