Dejah – your oven-fried chicken looks great. I’ve tried over and over again and never had any luck with it. I’ll be trying your method! Do you know the ratio of cheese to crumbs? And I’m so glad you liked the pork. We have a freezer full now, so we’ll be enjoying it regularly for the next couple of months! Regarding the salt – I didn’t have the red salt either and just used some Hawaiian pink salt (not pickling salt) that I got in my stocking this Christmas.
Franci – those ribs look beautiful.
Soba – Mr. Kim LOVES kumquats and I’ve never used them for anything but garnish. Never, ever occurred to me to put them in a salad. Just sliced into the salad?
basquecook – your ‘pick up’ meals are better than my feasts that a month of planning goes into !
An early Sunday dinner with my mother. Roasted shrimp:
Ponzu marinated halibut:
Thanks to Dejah for the idea. Very subtle and complemented the fish perfectly. Salad:
Much too early for corn, but Mr. Kim brought it home from the new Kroger and it was really good – tender, sweet and crisp. As good as any mid-summer corn we got last year. I’m starting my summer corn binge early if they keep getting this stuff! Three cheese demi from Panera:
Also from Panera, some Danish and a chocolate croissant for dessert:
Mr. Kim has been battling a sinus infection and still going to work every day, so I thought a comfort meal was in order last night. Meatloaf:
This was a new recipe for me from the website “afamilyfeast.com”. The meatloaf tasted great – I’ll definitely use it again. But I think that those white places are unappetizing . It’s the panade and didn’t brown up very well. I guess that’s why most recipes call for some sort of coating for the crust. The recipe was for the meatloaf and also gravy. The gravy was NOT so successful. It was just blah and boring. Not much beefy flavor. I didn’t have any beef stock in the freezer, so I used canned. I’m sure that that is the culprit. Plated with whipped potatoes and green beans:
The gravy LOOKS good, huh? My potatoes where probably the best I’ve ever made – incredibly creamy and fluffy. I remembered all the stuff that chefs say about why their potatoes are better than ours and used half and half and the better part of a stick of butter to 2 good-sized russet potatoes. I’m convinced.