Looks amazing! I was on the go on Sunday with ingredient prep, and when I opened my upstairs freezer to tuck away some of the pistachio pesto, I saw several containers of corn stock I had put in there that I haven’t yet transferred to the downstairs freezer. I thought “I need to make some soup very soon!” and I have a single cod filet in the downstairs freezer and PLENTY of corn off the cob…and I have all of this (sans the clams) . I do believe there will be a corn and cod chowder in my kitchen very soon!
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Our buddy purchased Rummikub, a slightly more interesting tile twist on the game. I hadn’t played it in ages, but kicked everyone’s ass so badly nobody wanted to play it again 
Too bad. I really enjoyed it.
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Gorgeous and mouthwatering!
sounds simple yet interesting
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I’ve normally seen and made the dish juicier, but as AB said, if it tasted good, that’s all that matters!
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We did for sure. Thank you!! and for originally posting, and for your tips!
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last night’s dinner: Hodo Yuba noodz - “teriyaki” flavor. Didn’t love the teriyaki - had an off taste - but I doctored it up with plenty of chili crisp, and mixed in the garlicky cabbage stir-fry the BF made me. Texture of the noodles was great, though.
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ooh i need to make these…
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love the little sage leaf on the teensy carrot!
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I won but who’s counting?
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Thanks! Welcome.
DH got a bunch of chicken leg quarters for cheap, so I made Beninese Azin Nsonou (Peanut Stew) and bay leaf-infused brown jasmine rice. I added chickpeas and used “PB fit” roasted peanut powder for some of the peanut butter since it was already so rich from the skin-on chicken and homemade stock. Turned out very well!
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Back to cooking for one after my sister visited for a week. Lots of leftovers I need to use. Leftover steak, leftover miso creamed spinach, freshly-made confetti rice (leeks, carrots, celery, leftover SK roasted mushrooms with their lemony butter sauce, capers and parsley, raw jasmine rice, all cooked together in chicken stock). Very tasty meal!
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any deets you can share on the miso creamed spinach? is it just a matter of mixing in some miso paste?
Somewhere I read a ranking of frozen spinach. I had no idea there were differences. As a result, I discovered Green Giant simply steamed no sauce chopped spinach which, to me, is totally delicious and now I eat spinach often. Here is my method for creamed spinach: Have about two oz of cream cheese out to soften a bit but not get totally soft. Add 1-2 tsp of miso (if you like) and moosh it in a bit. Sauté allium of choice (I usually use shallot or leek) in fat of choice. Nuke spinach for the low end of what the package says. Dump spinach into pan with allium. Dump cream cheese and any other seasonings you want into pan. Stir together over medium-low heat till thoroughly combined and hot. Easy peasy and delicious. This makes two hearty servings, three careful servings. ETA: I find this spinach so tasty I also love it with nothing more than a good squeeze of lemon juice.
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I know I’ve been slacking off lately and +1/ enjoying all the delicious dinner photos here. Garlic herb goat cheese & crackers to start. Ribeyes before and after. French fries. Our grandson is here and that’s his favorite meal. Minus the goat cheese. Probably playing Battleship tonight. Hit or miss on who wins that game. Just pure luck.
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Fabulous!!!
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thank you! will have to try the GG.
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if i had any room in my kitchen, these fries alone would make me buy an air fryer!
Just so you know, I shallow fry in vegetable oil. No air fryer in my house.
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