scamhi

pan seared wild salmon served with a coconut milk red curry with green beans and fresh basil since there was no cilantro. Otokoyama Shiboritate Nama Sake

tomato season is almost over here. Squeezed this last one out today. The mozzerella is from a new place called Mozzerella Lab in Cobble Hill Brooklyn.

Last night dining at home. Stir fry chicken, broccoli, tofu Denshin Natsu Junmai Daiginjo

ouch, I hope your feel better soon

charcoal grilled chicken thighs with israeli salad and Ottolenghi fried tomatoes served over labneh. salsa verde Brunello

reverse seared prime NY Strip with roasted brussels sprouts and a young Crozes Hermitage to drink

we did have their key lime pie for dessert at Bigelow's. no picture

this meal served as both lunch and dinner yesterday. at Bigelow's Fried Clams Ipswitch belly clams, fried shrimp, fried oysters, fried scallops and fried calamari for 5 people.

i love a risotto with squid and tomato. The sofrito is made by finely chopping squid bodies and tentacles. Onion, garlic, parsley and the chopped squid, a splash of white wine, bubbled away and then a can of san marzano tomatoes. cook for 45 minutes until the squid is very tender. Then add the rice and proceed with broth as needed.

the leftover wines were a from a Sunday restaurant lunch with 6 people and 8 bottles of wine. 3 bottles each with about 1.25 glasses left

this is what I wanted tonight. dinner at home alone. a bought a package of sliced turkey breast, pan seared and topped with 1/2 of an avocado, a piece of jalapeño, onion, lime juice and cilantro. drank leftover wine(s)

me too. I try to eat only real food. We shop the perimeter of the grocery store, no aisles with some exceptions ie, salt, vinegar and olive oil. Zero processed

dinner last night. Chicken Sharwarma, labneh with chili, scallions and copious olive oil, israeli salad with dill and feta. with a natural sauvignon blanc- Lucky You.

they are a type of oyster Bad Boys Oysters Crassostrea virginica Characteristics 2.5-3 inches in size Choice oyster 100 count per case Harvested in Nova Scotia Fresh Product of Canada

it could be paneer. I find paneer to have a rubbery texture

freezer diving, again. this time a package of turkey meatballs sans sauce. added olive oil, sliced garlic some chili flakes and a 28oz can of Gustarosso DOP San Marzano tomatoes from Gustiamo. Topped with fresh whole milk ricotta and grated parm.

Sunday dinner. Heritage Berkshire pork chops pan seared with a mustard cream sauce and shredded brussels sprouts with bacon. Riesling

turned our leftover frozen rosh hashanah brisket into mexican style brisket. Toasted 3 dried chilis ancho, mulato and guajillo. seeded and rehydrated them and pureed them. after a margarita we opened a Tempier rose.

horrible news and too young

I hope tu esposo es mas mejor

dinner last night yet another tomato salad with red onion, goat cheese, basil and d'espelette pepper Roasted chicken with gremolata and pan sauce. Zucchini a scapece Lapierre Morgon and a rose to start

today's lunch. Green market tomatoes, red onion, basil and Italian tuna in olive oil. dressed with good olive oil, salt and white balsamic

orecchiette with goat cheese pesto ( basil, 1 clove garlic, pine nuts olive oil and goat cheese instead of parm) added green beans. drank an Albariño with it. not pictured

which made we look around your area for a butcher. Have you tried Black Sage Butcher ? about a 90 minute drive from you.

Bavette is right next to the flank but a different piece of meat. see this video for the difference between the skirt, flank and bavette