patti

Those shrimp look perfect and gorgeous!

A couple of dinners. Pot roast, rice n gravy, slaw. I had leftover shrimp, so I decided on flatbread. Started with pesto (from Costco) and pine nuts. Shredded mozzarella and the leftover shrimp. Sautéed mushrooms and onions. More mozzarella. Topped with a little arugula once it was done.

No dressing, but layered seasoning with salt, black pepper and cayenne. This might be the one kind of salad I don’t dress. Olive oil and lemon juice would be good though.

Quinoa with shrimp, feta, red onion, pine nuts, grape tomatoes and arugula.

Thanks, I have not tried either of those, and hadn't heard of carnaroli until a few days ago, while watching a YouTube on risotto preparation. Will it be heresy to try an Instant pot recipe that I've heard makes great risotto? I still have some arborio left and may use it that way.

Yes, I knew I needed something green, but it just didn't happen. My mother insisted that every meal have something raw for "crunch," as she put it. I do love some good crunch. Sigh. Miss you, Mom! @Kim Shook - I'm glad the baked fries worked out for you! I will definitely be doing them again. A few days ago I had some leftover meat from tacos at lunch, so I created "taco potatoes." Turned out to be a tasty creation! Chicken salad with apples, toasted pecans and homemade croutons. Grilled cheese on rye with tomato soup (Raos Tomato Basil) I am a risotto novice and have struggled to get it creamy enough. I'm almost there! The first two pics are my first attempts, and the third is last night's. Risotto with king crab Risotto with scallops Risotto with shrimp

Not very pretty, but the meatloaf was moist and tasty. Baked sweet potato, cannellini beans with a little pesto, and cantaloupe.

I was surprised by how much I liked it. Might have to do it on purpose sometime.

Although the salad greens aren’t visible, there is arugula, butter lettuce and red leaf lettuce, topped with shrimp, avocado, bacon, red onion, and tomato. Not pictured is a wedge of overdone cornbread, which ended up broken up into pieces like croutons. That was not the plan, but it’s what happened.

LOL. I've become fixated on carbs in the last six months! The potatoes were peeled by me.

Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish. This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking. PS - Your entire meal looks fabulous!

I use an iPhone. (I probably should respond to questions in one post, rather than three, but not sure how to triple quote at this point. It's been quite some time since I posted regularly at eGullet.)

I have a tendency to use whatever I have on hand, which is not necessarily the recommended potato for the job. These were red potatoes.

Sure. It's from Marion's Kitchen. Spicy Peanut Noodle Soup INGREDIENTS 3 tbsp vegetable oil 3 garlic cloves, finely chopped 3cm piece ginger, finely chopped 1 tsp chilli powder (or to taste) 1 tsp sweet paprika 200g (7 oz) pork mince 2 tbsp crunchy peanut butter 2 tbsp soy sauce 1 tbsp vinegar 5 cups chicken stock 400g (14 oz) cooked noodles 12 frozen dumplings Finely sliced spring onion (scallions), to serve INSTRUCTIONS STEP 1 Heat the vegetable oil in a wok or large saucepan over medium-high heat. Add the garlic, ginger, chilli and paprika. Stir-fry for half a minute. Then add the pork and stir-fry until almost cooked. Add the peanut butter, soy sauce and vinegar and stir-fry for about 2 minutes or until thick and bubbling. Add the chicken stock and simmer for 2-3 minutes. Taste and season with extra soy sauce or salt to taste. STEP 2 Cook dumplings in boiling water according to packet instructions. STEP 3 Divide pork soup among serving bowls. Add cooked noodles and top with dumplings. Sprinkle with spring onion and serve.

Okay, so it's noodle soup with dumplings on top. There are noodles underneath. You can see a bit peeking on the lower left side! 😁

Spicy peanut noodle soup.

Thanks! After peeling and slicing the raw potatoes, I tossed them very lightly in olive oil and a little salt, and spread them out on a parchment lined baking sheet, baking at 450 for 30 - 35 min, flipping mid-way. I salted again after removing from the oven. I don't know if it affected the baking, but the potatoes went into a bowl of cold water as I was paring and slicing. After draining the water, I dried them off with a clean dish towel.

Not a particularly pretty display, but I had leftover steak and wanted to try a Gorgonzola cream sauce. Taste is excellent, but I think I can do better.

A few recent dinners. Cheeseburgers with oven fries. Chicken & pesto flatbread. Quesadillas made with leftover pot roast. Shrimp and corn soup with cheesy biscuits.

I just paid $12.42 for 1.36 kg of kosher salt from Amazon. Diamond Kosher Salt

When I roast cauliflower, I throw in some fennel seeds. I've also added them to tuna salad. Don't know if either of these applications would be considered showcasing them.

Popcorn balls. The best popcorn balls are made with Steen's.

All across south Louisiana are sandwich shops selling sandwiches called "po-boys." Shrimp, oyster, catfish, crawfish, and oh, those soft shell crabs! Besides po-boys, there are shrimp salad sandwiches, grilled shrimp sandwiches, and I've seen crab burgers, crawfish burgers and shrimp burgers. Don't forget obster rolls (not here, but in New England). We love our seafood here on the Gulf Coast. Having said that, my son won't touch the stuff. He crazy.

The issue with melons is that as you slice into the melon through the rind you are pushing the bad stuff into the flesh you plan to eat. At least that is the explanation I was given. I guess I have just been lucky these 56 years. Any future melons will be thoroughly cleaned.