Tonight I made a salad of mixed greens, julienned apple and pear, and sweet and spicy pecans over baby greens in a cider honey vinaigrette with shallot and Dijon. The main was leftover spaghetti and mini meatballs and some freshly roasted crispy Brussels with balsamic glaze drizzle.
Tasty and low effort.
Leftovers here as well, livened up with some freshly sautéed shiitakes to celebrate National Mushroom Day. My plan is to fully celebrate this important day on Friday.
Just picked a LOT of cherry tomatoes off of our vines. So tonights dinner will be what will forever be known as the “tik tok feta cheese tomato bake”. It’s a nice alternative.
Have a duck in the fridge dry brining, (and thawing), so tomorrow will be 5 hour roast duck.
Shrimp tacos with roasted tomatillo salsa and all the fixings (radish, white onion, cilantro, cotija, and lime)
This was supposed to be last night’s dinner, but I didn’t have the bandwidth to devein shrimp so we got delivery (mine was broiled scrod over rice with steamed broccoli).
I had parts of red, green and yellow peppers left that needed to be finished up so I thawed a chicken breast and made a chicken pepper stirfry. I added ginger, garlic and soy sauce then served over rice.
I know there’s a lot of detractors of that recipe, but we really liked it when we made it 10 million years ago.
A sunny day in HV, no doubt made sunnier by expecting our two new feline residents at casa linga soon — hopefully before the weekend 
The only thing I’m salty about is that our OG plan to finish that faboski Bolognese my PIC made for us last Friday went out the window, or rather, the leftovers in the trash. Better to be safe than sorry, but I’m sorry nonetheless: I loathe throwing out food, especially delicious food like this… but there’s no need to tax our GI systems unnecessarily 
Since I kinda had my mind set on something noodly I gave my PIC the choice between pho, ramen, or hand-pulled noodz. He wanted the latter (still wanna try that pho place in town, tho!), and so we went to the old Xi’an place that has a new name & is a little more cozy to hang out, with a cute lil upstairs where we parked our tooshies.
We shared 4 excellent, fatty lamb skewers with a lovely marinade that were larger than expected,
plus the dry hand-pulled noodz with fatty beef,
and the spicy* & numbing broth with the noodz.
It wasn’t very spicy at all, so I added a heaping helping of the chili oil on the table 
Both were very generous portions & delish. The noodles had just the right texture of chewy and tender, and my soup came with an amazing array of veg, tofu, and other delicacies like mini sausages (that looked like a finger, TBH) 
and a meat-stuffed mini-bao. Needless to say, we took half of it home.
We also got a free papaya bubble tea bc we spent more than $20, but we tossed it once we left the premises. Neither of us care to chew our drinks, and it was cloyingly sweet.
Next time I would probably go with the dry version and add the lamb from a skewer on top 
Shrimp scampi linguine, only here I use spaghetti. This was one of the first dishes I “mastered” when setting out on my learn-to-cook journey a few decades ago. It remains a favorite.
Served with late-season roasted zuccs from the garden.
Tonight’s dinner was a Baked Corn & Ground Turkey Casserole. I had picked up this corn (over the summer) on sale, boiled the ears, cut it off and froze it for later use. The casserole kind of fell apart as I tried to serve it, but it was still quite tasty!!
The recipe was a modified version of a “Glen and Friends Cooking” video on youtube. Of course his looked a lot better than mine.
Chicken Breast with Carrots and Mushrooms - you sauté chicken breast, carrots, mushrooms and onions, then build the sauce with vegetable broth, sour cream and flour and finished with mustard. Served over rice
Baked branzino with microwaved corn. This photo is posed.
It’s Thursday (just typed “Wednesday” 
) but I made “Tuesday night skillet chicken cutlets with artichokes and crimini mushrooms” from The Mediterranean Dish cookbook. I subbed sherry for the white wine, bouquet garni for the oregano, and added sugar snap peas and shallot. Decent but probably not a repeat. Sides of ww penne with TJ’s lemon pesto and Parm Regg and salad of cukes and tomatoes in red wine vinaigrette.
Not the best picture but made Thai curry with tofu, dumplings, and lots of spinach! Kind of unconventional but I was out of mushrooms and had a lot of the TJ’s red curry sauce on hand and of course a freezer full of their veggie gyozas.
Served it with some jasmine rice and it was so warm and comforting!
My 16 year old granddaughter couldn’t make it this time. Her part time job turned into a full time job during Fall Break. She has a good work ethic, likes making her own money and I’m proud of her for that. So I took some of those homemade meatballs I put up in the freezer along with the last of the garden sauce and let it simmer away. One of her favorite meals and I’ll send her leftovers tomorrow. Salad for my husband with (not shown)Russian dressing.
It’s been a week. Glad tomorrow is Friday.
Took a small foil container of mac, ham & cheese from the freezer a couple of nights ago. Had planned to make it last night, but wine, whine, and fries were needed so a coworker and I enjoyed that at the pub downstairs from our office. 
So it’s tonight’s dinner, along with a chopped tomato I needed to use up, drizzled with a tiny bit of olive oil, and a few drops of a (now) 50yo aged balsamic I got as a gift in the late 90s, I believe, and a pinch of Camargue sea salt. (That aged balsamic is the gift that keeps on giving!)
It was good, and just what was needed.
NYT’s beef fried rice. I had a Costco top sirloin, which I velveted for 90 minutes. Otherwise, as per the recipe (gift link).
This was great. I’ve used this cut of beef prior for stir-fry, and never been impressed. The velveting here made a big difference in texture and unctuousness. Will make again.
Peas, carrots, and onions from the garden.
A seafood noodle soup, from yesterday’s roasted branzino, shredded, with some shrimp and veggies. Homemade stock with a ST of garlic and meyer lemon. TJ’s Squiggly noodles (skip the flavor packet), great texture for this soup.
Aw. The food just posed for you so you could photograph it like those French girls 
I think it looks great! I wanna face plant in that skillet 
