How do you know already the date several months away - is it based on some regulation ?
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Orecchiette Pugliese from an older Gourmet Traveller Magazine - you cook broccoli stems and florets until tender and puree them in the food processor. Using a bolillo roll you make fresh breadcrumbs in the oven, sauté them with garlic, fresno chili and lemon zest until brown and once cooled add grated pecorino. You saute gunaciale, garlic and another fresno chili until slightly browned, add the cooked orecchiette, broccoli puree and some pasta water. Finished with the bread crumbs mixture
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Last night’s dinner was hastily made between two football games. Both teams I was cheering for won however the Jays lost 
Dinner was lo mein with broccoli, purple cabbage and scallops. I had a chocolate parfait and oolong tea for dessert.
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I stop making outdoor pizza the day before daylight saving time . And return making them when the time springs forward . March 8th a Sunday. I bring the oven inside to protect it from snow and rain . Well yes , This is a regulation.
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Al pastor bao?
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Sí, señora.
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Tonight we had a chicken tinga tacos with black beans and whole wheat tortillas. Green salad with ranch as the side.
I had a cardamom Old Fashioned with walnut bitters and a candied cherry to start.
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SIL was at Montego Bay Airport waiting to get out of Jamaica today. Lots of delays, but she’s hoping for a flight tonight. She told my sister that the drive to the airport was disturbing.
Meanwhile, a quiet day after the boyz woke me up at 6:30, new clock time, because they wuz starving. 
I have to start using up my freezer because I’m running out of room. A very tiny dent made with a couple of small containers of pistachio pesto being used tonight with spaghetti. Extra grated Parm-Reg and a schprinkle of chopped pistachios, parsley and zested lemon zest.
Side was sautéed sugar snap peas, red bell pepper, chopped onions, and sliced carrots with Penzeys Mural of Flavor and a bit of s/p.
There was wine.
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A lazy Sunday @casa lingua, only briefly interrupted by a quick trip to the Asian grocer for tonight’s dinner, which I’d been looking forward to since I woke up 
I also made MOAR tuna salad for my boo’s lunches, and had to shut out the two hellions for the entire prep time. They cried and scratched at the kitchen door as if they’ve never been fed in their entire existence (like all cats, let’s be honest 
), and when I finally let them back in, they tried desperately to find the source of that intoxicating smell.
The much awaited dinner was egg fried rice with 3 of the Lao lemongrass snossidges, baby yu choy, mung bean sprouts, shiitake & graffiti peppers. Started off with the eggs, removed them, added TPSTOG, ginger & bird peppers, then added the veg and rice, the air-fried sausages, eggs & scallion & cilantro.
A heaping spoonful of Vietnamese kumquat hot sauce to tie it all together. GD I missed that sausage sofa king much! Thx again for getting these for us, @Bigley9 
I had 3 helpings, NGL. And we still have leftovers 
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Your dinner looks great! Regarding freezer space, I hear you. This is the time of the year. After reaching “peak produce” a few weeks ago, we’re finally starting to see the empty freezer containers roll back into storage. Our freezers are starting to heave sighs of relief…
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I would be so happy with that meal…
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Thanks! We both really love Caesar and an excuse to make homemade croutons is always welcome!
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We enjoyed another outstanding dinner at Lula in Ridgewood, NJ, including Lobster pappardelle; hamachi crudo; clam jam; burrata; fantastic Goffle Road chicken. We enjoyed an excellent lemon meringue pie for dessert. There was also a chili oil popcorn to start. It all went great with an excellent cabernet and Malbec.
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He made hamburger vegetable stew tonight. I made jalapeño, cheddar ( with a spoonful or so of honey to sweeten) cornbread. Buttered of course. Might not look like much but it was good.
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Clam jam. Wow you’ve outdone yourself this time.
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Szechuan chile butter shrimp and fried rice. WoL smashed cucumber salad. I was famished and had two helpings of rice. It may have been caused by the martini rock I had as an aperitif.
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Escovitch filets of halibut and red snapper. For those who haven’t had the pleasure, escovitch is related to ceviche by way of fish and acid, but more like escabeche. It is a cooked version popular in Jamaica.
Snapper on the left, Pacific halibut on the right. Both good but skin on bone in would probably be better.
Prayers and hugs to family and friends in Jamaica
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