dans

My wife and I went to Ruth’s Chris in SF whenever we were there. It’s something we started doing on our honeymoon. bTW: Yank Sing was the other tradition.

I couldn’t wait for Thanksgiving so I cooked a turkey a couple of weeks ago. I bought a few backs and made stock for the gravy. I’ve got a couple of pints for the real day.

how do you like the nonobond? I just ordered a couple of skillets. I attended a boot camp at Copia and the entire kitchen was Hestan. The cookware wasn’t the nanobond, though.

I was cutting up some ham pieces for a ham and cheese omelette when I spied a half of an heirloom tomato from last nights dinner. I changed direction and made a caprese omelette with mozzarella and basil. Since the ham and cheese were already cat, I had them too. next time I’ll try salting the tomatoes early to reduce the water content.

Salmon dusted with Tajin, peach salsa, and “chunky” caprese. ETA: I wanted swordfish but it looked gross.

Tonight’s dinner is rack of lamb and corn on the BGE, mini Yukon gold potatoes and the last of the Paris market carrots from my garden. I sauted the leaves of a Brussels sprout with the carrot and potato.

Mapo tofu tonight (and lunches for a couple of days). My first attempt. Next time a little more sauce and medium tofu. I could only find firm or extra firm.

I’m a little late with this. Last week I was craving a roast beef. I went to the butcher and bought a small (3 1/2#) rib roast which most people would consider a 3” thick delmonio steak. I S&Ped it and the next day I cooked it up. For sides I made ratatouille, lentils, and mashed potatoes. sorry that didn’t take a photo of the roast right from the oven. Here’s a photo of the plated dinner. ETA: I got 2 dinners and 2 sandwiches from it.

I've got a couple of heirloom tomatoes (Prudens Purple, Gold Medal, and Brandywine Yellow) sitting on my countertop waiting for something to use them with. I'd follow your lead on the breakfast BLT but I had a 1/2 ham and cheese omelet left for yesterday. Probably have a simple tomato sandwich for lunch and maybe a caprese salad for dinner.

Picked up some sourdough English muffins at the farmers market. The local abattoir has ham pieces (even when they don’t, they’ll cut you some if you ask). I sliced some of the larger ham pieces thin and cooked them up. Cooked the EM and a couple of eggs. I forgot to get a photo before eating one. Here is the second.

See update in first post

I have a set of Fine Cooking bound annual books that I no longer want or need. Make me an offer. I would prefer they went to someone local to North Central Mass but I might consider shipping on your dime. I found that the Fine Cooking FB groups can get me any article from any issue that I might want. These books have to go. They only produced these for the years 2002 through 2009. The weights are listed below 2002: 4# 6oz 2003: 4# 5oz 2004: 4# 5oz 2005: 4# 2006: 4# 5oz 2007: 4# 5oz 2008: 3# 10oz 2009: 3# 12oz

I used to buy those containers whenever they went on sale. Sizes didn't matter. The idea was that when I had guests over for say Thanksgiving, Easter, etc. I could package up the food in these and send them home with my guests. Each 'family' would get either a bigger container or several containers. If one family didn't like on of the veggies, I prepared, they didn't get a container of that. I kept some for my own leftover dinners. The beauty was that I told everyone that they didn't have to return the containers.

$5 for the lot.

Panini presses are a tool of the devil. Too often I've ordered grilled cheese, tuna melts, etc. only to find they been put through the devil's press