liamsaunt

burger night. beef salmon

chicken tacos

I see we both like lots of sauce but I never would have thought to put cilantro in my white clam sauce, and I like cilantro. I may have to give this a try very soon. I envy your clam digging. When I go to Cape Cod the clams are there but we are not allowed to dig near the houses we rent even with a license. I love watching the fishermen who tend the oysters in cages, which looks tough, but there are clam diggers in the muddy areas too and that looks like really hard work. Monday my fish share brought me haddock and I made sandwiches with creole seasoning Tonight we had the remaining haddock blended with Florida red royal shrimp in lettuce cups with smacked cucumbers

egg on hash browns made from a failed french fry experiment

Pizza night. Pepperoni for my nephew scallop, bacon and arugula for myself, my husband, and my brother in law

sandwich night. chicken for me steak for husband

kale caesar salad and bucatini with clams

I thought I would bump this up because I had to move my spices from their current location. My main kitchen is getting a down to the studs renovation starting this week. Luckily, my house has two kitchens, and my contractor did a minor refresh on the second kitchen (new counters and backsplash, painted the cabinets) before starting this gut job, so I will be able to continue cooking through the project. Here is my spice storage setup for the duration: The main problem with this is that these cabinets are by the floor, so I will need to bend down to retrieve what I need. Not ideal, but workable for now. The overflow is in a large cabinet behind these cabinets. Top shelf is bags of spices to refill the larger jars, the box on the left is doubles (mostly free samples from Penzeys) and the box on the right is very infrequently used items. The bag in the back has my really small spice containers that I take on vacation. I still have not figured out how I am going to store the spices once my main kitchen renovation is complete. My kitchen designer could not come up with anything that satisfied me.

I like Wegman's branded cheddar, montery jack, and pecorino cheeses. Their fresh mozzarella is OK too, on a par with other commercial ones. I really dislike their hot dog/hamburger/sub buns. They all taste too sweet. I find their other bakery breads boring/too soft. I have never tried their desserts. I regularly buy their house-branded staples such as canned beans, canned tomatoes, organic eggs, and some frozen vegetables like peas, corn and artichoke hearts (I especially like their frozen fire-roasted poblano peppers and fire-roasted red peppers. I wish they sold fire roasted corn). Some of their snack products are good too. They make soft pretzel bites sold in tubs that are a staple at our movie nights, and everyone in my family likes their peanut butter stuffed hard pretzels. I really have not tried their prepared or heat-and-eat foods, but my bachelor brother in law practically lives on their EZ meals. He is health conscious and appreciates that they all have calorie and nutrition information on them, and are vegetable focused with smaller amounts of lean protein. For what it is worth, his favorite EZ dinner is the lemon-garlic chicken breast with roasted vegetables and kale. He told me he eats that one at least twice a week. He also likes their salmon EZ meals. I also bring Wegman's shrimp cocktail platters to my husband's family at the holidays, and everyone agrees that they are much moister and more flavorful than other purchased shrimp platters.

I belong to a community supported fish share. Every week I get two pounds of a local fish--usually a white fish like flounder, cod, monkfish etc., and two pounds of Faroe Island salmon. I give half of the share to my sister because she goes to the pickup site and gets it and delivers my half to my house. Occasionally they offer add ons for an additional cost, like the scallops we got this week. They've also offered lobster meat, steamer clams, and rarely, local swordfish. It's a good deal, the fish is much fresher than what we can get at the store, and it supports our local fisheries. The only fish we get sometimes that I don't care for is pollock, but I have figured out how to work with it to make it palatable. This is the fish share: http://www.capeannfreshcatch.org/

I've cooked fish for dinner every night this week. Sunday we had the smoked salmon tacos I posted recently again, with this tomato and corn salad Monday we had scallop rolls Tuesday we had grilled cod in foil packs with tomatoes, onions and a white wine-butter sauce, with chives from my garden (the only thing growing so far). The cod fell apart a little coming out of the foil pack, but the flavor was good. Wednesday we had salmon banh mi, and last night I made scallops again, this time over an asparagus-ramp-pea risotto, with more chives Tonight I am cooking steak

I was going to make tacos for Cinco de Mayo but husband was craving a burger so that is what I made.

Smoked salmon tacos from a recipe in this month's Cook's Country magazine.

big salad to share and haddock smothered in mushrooms with rice pilaf

Sunday, chopped salad and an enchilada bake. There were two skillets, one chicken and one beef. This is the beef. Last night, fried haddock sandwich. My CSF gave me so much haddock that we will have to have it for dinner again this evening.

Gorgeous view! If that was my house I would never leave. The other night, got home too late too cook a real dinner so I made a BELT. Can't wait for the summer tomatoes... Last night, rosemary rolls Crab cake with salad My niece won't eat crab since her brother is allergic so she made some sushi

Those short ribs look nice and meaty. Wegman's, Roche Brothers, and Whole Foods are all in my regular market rotation, with occasional jaunts to Eataly on my lunch walk. I find Wegman's has the best prices on everyday wines and dry goods/paper products etc. I hate their bakery, and find that in general their produce goes bad quickly. Their house branded organic poultry is Bell and Evans, which is decent. They don't sell decent bacon or sausage, and they cut their steaks much to thin for my husband's taste. The seafood department can be good, and I like that their sushi department sells fish you can use to make your own sushi. There's a huge prepared food section, but I've never gone in there. My biggest peeve with Wegmans is that they do not employ baggers. Instead, the cashiers bag your groceries as they ring you up. I find that this slows down the check out process considerably. I've tried bagging my own, but they don't like you to do that for some reason.

Chicken and rice, street cart style from the Smitten Kitchen Every Day cookbook. Very tasty and the recipe made a ton, so I have lunches set for the rest of the week!

baked hake in a white wine sauce, crispy potatoes and green beans with almonds

Shrimp sandwich with banh mi flavors. This was a better idea in my mind than on the plate. After two bites I gave up and resorted to deconstructing the whole thing and eating the insides with a knife and fork. It did taste good and there's half leftover for lunch tomorrow.

cod steamed on kale with a burst cherry tomato sauce

vegetable fried rice with soy-sake braised king oyster mushrooms

Using up leftovers from the weekend: chicken stuffed with leftover chopped up stuffed mushrooms with a sauce made from more leftover stuffed mushrooms, a leftover mozzarella-stuffed arancini and some fresh sautéed spinach.

salmon pate sandwich with banh mi flavors

sand dabs stuffed with Florida royal red shrimp and roasted peppers in a lemon white wine sauce, with roasted romanesco and rice pilaf