liamsaunt

Angel hair with lobster

The plates belong to the rental house. We did end up going in to town but did not stay long as there was a bunch of construction going on and none of the workers were wearing masks. So that's it for town until we are vaccinated. Last night we got sushi takeout again More yellowtail jalapeño sashimi (this is my favorite) Rolls. Back to front stoplight, gon jah mon, rainbow, and Panama red More rolls. Left to right, wave, crab rangoon, and hand grenades

Steamed littleneck clams in a garlic, white wine, red pepper flake, butter and parsley sauce, with bread for dipping

I actually do not think they are rental cars. Many of the vehicles we have seen are older and/or have bumper stickers and decals on them. Yesterday was miserable, rainy, windy and cold. We spent the day at the house. My husband went braved the elements to pick up takeout for us. Fried cod sandwich for my sister My husband and his brother shared orders of fried scallops, fried shrimp and fried calamari I had a shrimp caesar salad Weather is looking better today so we might try to go to town again.

Tuna bolognese

We will be here then too. I have two weeks in June booked also and then Labor Day week. Got two more states for the license plate contest today. Why people from Utah and Washington are here right now is beyond me.

The crowds are here now! We went to town yesterday to try and go for a walk. It was packed! It honestly looked like summer. Needless to say, we did not get out of the car. We then drove to Race Point to try and walk there. Packed! Next up we tried Herring Cove. Jammed! We pulled in a parking spot to watch the whales for a while (there are lots of right whales offshore right now), but again did not get out of the car. Our walk was reduced to walking in circles around the living and dining room at the house (I do this all the time at home anyway). Cape Cod license plate 2021 count is currently at 22 states, one territory, and one special plate (Diplomat). I cooked dinner last night, but we got oysters from Mac's Fish House for a pre-dinner snack. My husband ordered one dozen, but the fish guy misheard him through his mask and we ended up with two dozen. They all got eaten 🙂 Wine pairing, a nice one to celebrate my sister's birthday.

Lobster and scallop rolls

Last night we got takeout sushi from Mac's Fish House. Jalepeno yellowtail Tuna tartar Crab rangoon roll Assorted sushi. Back to front, tuna avocado roll, tempura shrimp and spicy scallop roll, Panama red roll, and stoplight roll (tuna and yellowtail with sriracha dot) I am cooking the next couple of nights so will post those meals in the dinner thread. Edited to add a picture of the sunset from the house last night. It was too cold to go to the beach.

My pod is in Provincetown for Easter week, so thought I would update this thread with the restaurant meals we get. We are only doing takeout as we are not vaccinated yet. Last night, we got pizza from Montano's in North Truro. It is purportedly New Haven style. White clam Margharita Mushroom Pesto, roasted pepper, and black olive

We still have quite a bit. My husband was in their wine club for years. He finally left because we had so much in the cellar. The shape of the bottle makes them a bit of a pain to store.

Chicken shawarma Wine pairing

Seared salmon over creamed spinach and orzo with mushrooms and scallions wine pairing

New York style bagels

Bun cha. Instead of the traditional pork, I made the cakes with Acadian redfish from my fish share. I was out of rice vermicelli, so had to use a thicker noodle.

Spaghetti and (turkey) meatballs

Bacon, avocado, tomato and arugula on ciabatta Wine pairing

Fruit salad, homemade bagels with various toppings like flavored cream cheese or smoked salmon. For dessert, maybe mini cheesecakes or individual panna cottas topped with berries?

Friday is often pizza and a movie night

Here is this week's box. Pretty similar to last week. Honey, apples, mesculin mix, ciabatta, red cabbage, carrots, potatoes, sweet potatoes, onions, popcorn, turnips, daikon radish. I am taking my glut of apples from the past few boxes and making applesauce this afternoon. I also have a glut of carrots--6 pounds, to be exact. I am still thinking about what to do with those. My Mom is taking the next two boxes as I am going away for Easter week, so no more updates for a couple of weeks.

It works best if you scrape most of the miso marinade off of the fish before broiling. The flavors will come through without being goopy. Last night, we had a grilled chicken salad over mesculin greens and pea shoots, with pecans, blueberries, pickled onions and boursin cheese in a blueberry vinaigrette, with grilled ciabatta Wine pairing And despite what the menu board says, we are not having buddha bowls for dinner tonight as husband fiercely objected to my choice at dinner last night haha. I will think of something else I am sure...

Saag paneer, rice and naan

I just put 1/3 lb. haddock in each dish, added a splash of white wine, the juice of 1/2 lemon, and a knob of butter to each dish, and seasoned with salt and pepper. Then I topped with the crumbs and baked at 300 for about 25 minutes. I toasted the crumbs before adding them to the dish as they would not brown at 300. The crumbs were a mix of ground up baguette from the freezer and panko. I stirred in a couple cloves of minced garlic, some minced parsley, a little melted butter, and the zest of one lemon to give the crumbs good flavor. You could skip the toasting step and cook the fish at a higher temperature for less times, but I find that the crumbs do not brown as evenly that way. Last night, vegetable pad thai topped with sweet chili glazed salmon

Haha! She is not very happy with the options, that is for sure. It's partly because of covid though. A lot of the places on campus that offer more interesting choices, like sushi for example, are closed right now. That said, it's not as bad as last semester, when the dining hall served the same meal every night (rice, stir fried vegetables, and choice of chicken, pork, or tofu). She ate a lot of cereal.

I am going to visit (socially distanced of course) my niece at college this weekend and have been making some soups for her to keep in the freezer for nights when nothing at the dining hall appeals. This was today's batch: sweet potatoes, carrots, ginger, apples and chicken stock with a little cream.