No, and I was very surprised when I was looking at recipes online today, and half of them included potatoes. I had never heard of fasoakia with potatoes before, nor have I ever had them with potatoes.
Regional differences, mabez? 
I always thought fasoakia is served with potatoes when meant as a main dish and without potatoes when eaten as a side dish
Fish nuggets, tartar sauce, sweet potato fries, cold haricots dressed with sweet chili sauce, tequila, and sparkling lemonade. Everything from Trader Joe’s Tartar sauce was too sweet and lemonade was not sweet enough but everything else was good. Oh, and blood work came back with great results so I’m splurging again. 
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Yeah! Congratulations!
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Smoked prime rib, smoked baked beans, and funeral potatoes. I supplied the wine and bourbon (both excellent if I say so 
). We’re visiting the side of the family that cooks.
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It was a dark and stormy night … perfect for fondue.
Homemade cheese fondue with Emmental, Gruyere, white wine, apple juice, and cherry kirsch. I roughly followed this recipe from Tyler Florence.
Dippers included cooked ham, homemade French bread, tart garden apples (Granny Smith), grape tomatoes, pickled onions, and cornichons.
When contemplating fondue, I can’t help replaying in my head episodes of That 70’s Show. Nor can I resist recalling comic-book episodes of Asterisk and Obelisk dancing around the (giant Viking) fondue pot.
Fun dinner, with easy prep and clean-up as a bonus.
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Sopa de pollo. Chicken thigh, onion, garlic, celery, carrot, Hatch chile, chicken broth, black beans, corn, sazón and cilantro. Three cheese (extra sharp cheddar, pepper jack, Manchego) and pickled jalapeno quesadilla, avocado. A Margarita because it’s Tuesday.
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My 6 day weekend started today. Well, technically, it started last night when I left work at 5:30ish. But I still had to deal with some work issues today. 
Errands/shopping in Salem, NH, this morning/afternoon. Dinner decided as I was driving around: Kenji’s Serious Eats’ Cacio e Pepe.
I make my own peppercorn mix with Penzeys’ Tellicherry black, green, white, and pink peppercorns, so I often forget my cracked blend is a bit hotter than usual.
And even following his directions, I still had some clumpy Pecorino Romano cheese even after using the Microplane to grate the Romano cheese. But it tasted good!
Salad of red leaf lettuce, radishes, English cuke, and a chopped tomato with Penzeys Creamy Peppercorn dressing mix.
Wine. Because VACATION.
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Thank you!!
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My beloved Xi’an Famous Foods opened a branch right near where I work on Tuesdays. So I grabbed some liang pi to take home and supplemented with shiitakes and mustard greens that I had on hand. So good.
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As mentioned in the Lunch thread, Neighbor #2 threw her back out and needs some help. I had to “pivot on the fly” for dinner plans. I had some Spinach Pasta in the freezer, so after a quick defrost in the microwave, that became dinner. I made up some meatballs from a roll a Jimmy Dean sausage and opened a jar of Ragu.
So… Regular portion for Neighbor #2
And a pureed portion for Sunshine…
Sunshine attempted to have a small piece of soft bread with her dinner, but started to choke on it (she is OK). I guess we’ll be sticking with pureed foods (for her) for at least another week.
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But did you lose a piece of bread into the pot and what was the penalty?
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It’s a side. I’ve also only ever had it as a side.
I went to my second to last watercolour class having enough time walk there tonight. It was really mild out for this time of year feeling more like spring rather than fall. Dinner when I got home was peanut soup and rice.
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Dan, are you familiar with the Kanopy app? It’s an amazing streaming service through public library systems - no cost, all you need is a library card.
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Lol! I did not lose a piece a bread in the pot (but I read that in some circles the penalty can be kissing the fella’ next to you, so maybe I should have).
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I never saw tongue at my local grocer but they had one in the marked down section so I grabbed. Tacos de lengua are our favorites so I decided to try making them.
First I simmered the tongue with garlic, bay leaves, cumin, cilantro, oregano, and ancho chiles. Once it was tender, I diced it and then seared it to get the crispy outside, soft inside that we love. Served with diced onions, cilantro, lime, and store-bought cole slaw doctored up with cilantro, lime, and Penzeys Pico Fruta to give it a Mexican vibe.
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“In den See mit ihr! In den See!!” 
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Would you be willing to share one of your water color creations?
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My sister and I brought home salteñas from L.A. when we were there last week - Bolivian meat pies, like very juicy empanadas, that we grew up eating. In Bolivia, they are usually only eaten from mid-morning until about noon, but we eat them anytime we can get our hands on them. These were frozen and just needed reheating. We’re almost through our batch of 2 dozen (split between the BF, me, and my sister) 
. These were very good, although a bit more tomatoey than we’re used to. (Sorry if I already explained all this in a previous post!??)
To go with, I made llajwa, Bolivian hot sauce, and the BF made the Peruvian version of Papa a la Huancaina - a cold potato dish in a cheesy, slightly spicy sauce. One of my favorite Peruvian dishes ever. (Bolivian version is hot with a peanut butter sauce.) The lettuce garnish drowned in the Huancaina sauce is also one of my favorite things to eat. BF also took a very, very old butternut squash and roasted it with butter, a bunch of garlic, and maple syrup. Really delicious!
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