liamsaunt

Some meals from this week. Tuesday, roasted provencal chicken with mashed potatoes and broccoli Wednesday Thai flavored salmon cakes Thursday scallop rolls with bacon browned butter

Another lovely meal at Jiko at Animal Kingdom Lodge. Amuse bouche--some kind of short rib thing. Rolls with fennel butter Taste of Africa: various breads with dipping sauces. Last night's were mango chutney, raita with zhoug, a spicy charmoula, and hummus Iguaday tibs in brik (filo purses stuffed with spinach and mushrooms with curried apples) Piri piri chicken flatbread Leek, chili, olive and goat cheese flatbread Waygu strip loin with bootie mac and cheese Short ribs with potato puree Maize crusted halibut with tomato butter sauce, lentils and vegetables Elk Only my nephew had room for dessert. Milktarte Pre-dinner cocktails at the Nomad Lounge

So here we are back at the Mouse House. I asked my niece and nephew where they wanted to go for spring break, and here is where they picked. Today is day four and my feet are already killing me. I've been taking pictures of some of the food we have been eating. Day one we had dinner in the Magic Kingdom at the Jungle Navigation Company Skipper Canteem. Parents everywhere will rejoice that you can now get beer and wine with your meals in the Magic Kingdom. Shockingly I stuck to iced tea. Not sure why. Salad and falafel Steak salad Tastes Like Chicken Perkins Thai noodles everything was pretty good. Our expectations are low in a theme park setting. It was nice to get off our feet for a while. The next night we enjoyed a leisurely and delicious meal at the California Grill in Disney's Contemporary Resort. Drinks Artichoke and truffle flatbread Pear and prosciutto flatbread Margarita fkatbread Caesar salad Brown butter parsnip soup Short rib with green mango kimchi Filet with potato-leek galette Scallops Swordfish Cheese plate Pear tart Churros After dinner you can go out on the roof deck to watch fireworks

Wednesday night, salmon sandwiches with bacon, roasted peppers, arugula, and spicy paprika aioli Last night, chicken piccata with mashed potatoes and roasted romanesco

I wear a wide cloth headband while cooking to keep my hair off my face and out of the food. When I get hot while cooking I put an ice cube or two under the headband. It works wonders in cooling my whole body off.

It's funny to see this topic again. I never did reinstate the TB12 meal kit service after I cancelled back in August. They still email me every week with the next week's planned menu and the opportunity to order. This last week was the first time I seriously considered getting the delivery (the menu was sweet potato burgers, vegetable sushi, and a black bean enchilada bake). I stopped the service for two reasons: 1. the TB12 plan was originally marketed as a low-soy plan, but as time went on, there was tofu or tempeh in one meal almost every week. I cannot eat either of those foods, so the protein went to waste. 2. Consistent issues with the quality of the product. Not every time, but frequently enough to be bothersome. Either a can would be badly dented, or a vegetable would be rotten. I always complained, and they always comped me, but it made the service less convenient than it should have been. The packaging was not an issue for me as I was able to recycle 100% of it. That said, overall I thought the meals were very creative, colorful and flavorful. It was fun to try foods in combinations I would not have thought of. I'm lucky to be surrounded by my pick of good grocery stores (Wegman's, Whole Foods, Eataly, plus local chain Roche Brothers), so I have consistent access to excellent quality food. If I lived in a more rural area without all of those choices, I would most likely resubscribe to TB12 and investigate other options too.

Hake with wild mushrooms, roasted asparagus and rice pilaf

Spicy chicken katsu banh mi from The Banh Mi Cookbook by Andrea Nguyen

Some photos from Sunday linner. Various marinated things--all homemade. Various meat things--not homemade. The cheese pig is smoked scamorza Marinated tomato bruschetta

Tuesday, chicken stew with biscuits Wednesday, braised monkfish "pot roast style" from the New York Times. This was delicious but next time I'll leave the fish whole rather than chunking it into pieces for a better presentation. Last night, roasted salmon sandwiches with bacon-basil aioli

roasted mushroom, arugula, and gruyere sandwich

My dishwasher is the Frigidaire Professional. It stinks! I have had it repaired twice since buying it three years ago. And then recently, the handle fell off! That cannot be repaired because a screw on the upper right corner is stripped and won't come out, so you can't get to the area where you would reattach the handle. I have to stick chopsticks in the holes where the handle was attached to open it. Did I mention that it's only three years old? I am replacing it with a Bosch that does not have a handle. Argh, that is the fridge I have in my second kitchen, and I had the exact same issues! First the ice maker died, then the defrost clogged and flooded my wooden floor. I'm moving the Amana in my main kitchen over there to replace it once the demo starts on my main kitchen. My new fridge is a Sub Zero. I was able to get a floor model which saved a couple thousand dollars. Dinner last night was roasted chicken, mashed potatoes, french cut green beans, and carrots. No photos.

Hey we have the same stove! I hate the range, I think it cooks way too hot. I have to use diffusers most of the time. Do you have the same issue? The oven and the broiler are nice though. I'm doing a kitchen renovation and swapping this stove out for a dual fuel range. I'm keeping it though--I have two kitchens so am moving this one over to the kitchen I don't use as often, to replace an older stove. I mostly use the oven and broiler in that kitchen, not the range, so it will function nicely. Last night, black sea bass with a tomato-saffron sauce and fennel confit and a seared scallop, and toasted fregeola.

Scallop rolls with smoked paprika aioli. Husband is on a diet that forbids almost all fruits and vegetables for a couple of days in advance of a routine medical procedure. I miss my salads!

Spicy shrimp and crusty bread. Scallion is a vegetable, right? :-)

Wednesday night, spicy Thai basil pollock Last night, salmon sandwiches with guacamole and bacon

chicken parmesan. I have some cruddy illness and could only eat a few bites. I saved the leftovers for lunch tomorrow, optimistically thinking the crud will be gone by then.

fish tacos

Thai basil chicken

Icy sidewalks prevented a lunchtime walk to the food store, so it was more pantry/freezer food for dinner last night. Tomato-kale soup and grilled cheddar on rye

Last night was a desperation dinner. I am in a fish share and my usual delivery is Tuesdays. I get a pound of local white fish and a pound of Faroe Island salmon per week. What I did not realize is that the pople who run the share were on vacation this week, and so no delivery. Dinner had to be from whatever I could find around the house--no time to go to the store as my contractor was coming over right after work to measure for my new kitchen (!!). Luckily I found a package of chicken breasts that did not get turned into sliders on Sunday, and I had some grape tomatoes on hand. So, chicken paillard with marinated grape tomato salad. Some salad greens would have been nice, but I had none. I'm going to the food store on my lunch break today...

last night I used up a bunch of leftovers and made sandwiches. Roast lamb, arugula, camremlized onions and tapenade aioli for the husband Leftover crispy buffalo chicken from my Super Bowl party for me. I could only manage half of the sandwich, the other half will be my lunch tomorrow.

Well the game did not end the way my group would have liked, but the food was good. Guacamole Cheese ball Buffalo chicken sliders mini muffalettas Shrimp cocktail pigs in a blanket Tuna poke Sriracha wings Lobster rolls

Thursday night, miso glazed pollock and fried rice Last night, calzones. Mushroom and exploding pepperoni

I got it from the Skinnytaste cookbook--basically it's just mayonaisse, Thai sweet chili sauce and sriracha. I used extra sriracha. Last night, salmon tacos with avocado crema from ATK's Nutritious Delicious. They were indeed delicious.