In keeping with the fish theme, I had a couple of salmon boats garnished with capers. Kalamata olives on the side.
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Normally lunch is something quickly made at home but today we had stuff to do close to Mountain View and decided on lunch at Craftman & Wolves https://craftsman-wolves.com The original store in the Mission is a well established shop which we like quite a bit and the new location is as good but less crowded. Good to have this option not too far away from home
Our Man in Havanna - slow roasted pulled pork, smoked ham, swiss, b&b pickle, mayo, mustard, toasted sourdough
The Salad - hearty greens, pear maple dijon dressing, red grapes, pickled red onion, roasted purple potato, walnut pumpkin brittle, feta
Hot Chocolate
Chai Latte
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Leek, cabbage, Parmesan soup (NYT}, in addition, I added elbow pasta and a 1/2 c. dried cannellini beans, homemade chicken broth.
Pistachio amaretti cookies, soft inside with a crispy shell.
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I have pistachio amaretti envy 
There. I said it.
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You should because they are so delicious!
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Yeah, rub it in why dontcha 
It’s Rachel Roddy’s recipe from The Guardian. I’ve been making these for close to ten years, I occasionally stray to other recipes , but I find this one the most pleasing for my taste.
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Reheat sausage/cauliflower stuffed butternut squash. Had these as maindish Friday, and today split this one remaining quarter to share, and also had chicken and rice beside to make a meal. Mandarin little cuties oranges as the fruit.
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Simmered brats in beer and onions, toasted the Martin’s long rolls, whipped up some curry ketchup (ketchup, Gulden’s mustard, and curry powder), and head out to the grill. The temperature was in the low forties and the wind was whipping. Grilled the brats and REALLY enjoyed them.
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Italian Grinder Pasta Salad, using a smaller than listed ratio of pasta to other ingredients, and half the mayo in the dressing. I’ve made this with ring pasta in the past. Today I used tri-color rotini and really liked how it held the dressing and added color. Toasted Grands biscuits on the side, with the last of the homemade T-Day cranberry sauce.
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They look scrumptious!
Every day I eat is a victory of sorts.
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I don’t have any photos—you wouldn’t want them, it’s one of those dishes where the green stuff came out khaki—but for a long time I’d been having this issue with smothered chicken, something I’ve made in various forms since I was a kid … it was consistently taking much longer to cook than I planned for. Maybe because I keep the fridge very cold, maybe because my time management is worse, I don’t know.
Anyway, despite that, I took the risk of planning it for lunch today, a day when I had my second of three deadlines of the week and Caitlin had seven meetings. I started earlier than I thought I needed to, and everything was in the oven by 10. Whole chicken smothered with green chile and garlic, and a gratin dauphinois with garlic, pepper, and fennel. I got up to adjust the temp a few times but otherwise nothing gave me any trouble.
And it came out fine! Maybe I’ve broken the streak. Everything was on the plate by like 12:05. The gratin is excellent and the potatoes got crispy where they’re in contact with the cast iron, the whole house smells like garlic (I must’ve used a total of 30 cloves), and the chicken was very tender. Could’ve used some more spice, some more lime juice at the end, but our limes are drying out.
Our chicken-loving cat Tilly got a piece (without any sauce), but she sniffed it and walked away because, ridiculously, she only really loves the rotisserie chicken from the supermarket.
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