BeeZee

As it turned out, I made the chicken salad with about 3/4 small dice and 1/4 shredded, I like this hybrid’s texture for either plating or putting on bread. Little bit of minced celery. Mayo and a spoonful of plain Greek yogurt.

I saw a recipe in passing for peanut butter-miso cookies which sounded like a great variation to get them heading in the saltier direction.

Oh, goody, gripes about the spouse and housekeeping issues. I've been waiting for this... Husband will only put items on the very front edge of the refrigerator shelf (for quick access, of course). Sometimes not entirely on that shelf. He assumes the French doors close themselves all the time (ie, he gives it a half hearted push and walks away) - I've found the refrig doors or freezer drawer ajar more than a few times. I have cooking utensils (spatulas, etc) in a drawer closest to the oven/range. Preparation tools (wisk, peeler, etc) are in a drawer off to the side. He will invariably put the peeler in the spatula drawer (even after I explained the system). Biggest gripe...not thoroughly rinsing the Dobie sponge after washing dishes, particularly egregious after he cleans peanut butter or some other spread off a knife. Gross.

I call him the outlier because in our family, even my BIL, who eats like a 6 year old, likes lox. My husband does not like smoked or preserved fish. Raw, however is fine.

I will be making chicken salad for Mother’s day brunch/lunch since my husband is the outlier who won’t eat lox. I plan to cube poached chicken, fine dice celery, use a mixture of mayo and Greek yogurt, and a bit of grainy mustard.

Mostly assembly for dinner...made salad, charred some shishitos and tossed with salt and a little vinegar, baked frozen falafels (heated pitas, too), tehina sauce, olives.

I bought a portable utensil kit for use in the office, I was aggravated with all the plastic ware being used. Full size stainless steel fork, knife, spoon, chopsticks, and straws. Came with a soft pouch and straw cleaning brush, plus a plastic outer case. Very satisfied with the quality.

@blue_dolphin, that salad is right in my wheelhouse!

It's time consuming, but I approach it as my zen moment...I treat them as I would a mango. Slice 2 "cheeks" off using a small paring knife, then the 2 narrow strips. The bits of flesh left on the pit are cook's treat.

That's some restraint shown on that slice. I think I'd eat a quarter of that!

My cousin was a chef at the Met (private dining) when this was going on, I think he said he appeared briefly in the background of one of the shots, I need to check it out.

Lets not forget the multitude of plastic take out containers. The vast majority of restaurants in my area don't use eco-disposables and I cringe at the styro and plastic which isn't recyclable. At least some of the online ordering platforms give you the ability to specify no plastic forks, etc. be included with your order.

A classic in the Philadelphia area...

“Granola” made with matzo farfel. It is a bit dark because it was whole wheat farfel. Actually addictive. I am using it to sprinkle on green salad with strawberries as our starter.

We had visitors from our other office today and they brought a fruit basket for us. First time I've gotten a fruit basket that included lemons with the other usual suspects...but timing was good, I need lemons for dinner tomorrow, so I claimed them.

Tuna, avocado, (lime juice) pickled red onion

It will just be 5 of us who are fully vax'd - at my house. Mom is making brisket and macaroons (dipped in chocolate), I'll also buy some ice cream. I plan to make matzo ball soup, but if I don't have time (super swamped with work issues) will make salad. I'm also making citrus chicken, since I don't eat beef, and we like the leftovers. Roasted potatoes (simple). Haroset is the traditional apple/walnut/cinnamon variety (I'll eat the leftovers mixed in to oatmeal or yogurt). Vegetable is still unknown, since I'm inclined to see what looks good when I get to the supermarket (DH has requested no more asparagus, we've eaten it too often). Might make roasted broccoli and a tahini dressing to drizzle, since we aren't so strict and sesame seeds are O.K. for me.

@weinoo, those look perfect, I like the size, too. I had plain Fage yogurt with some homemade fig compote that I had in the freezer since September.

My husband decided he wanted corned beef so he bought a small Nathan's bagged corned beef/seasonings included and I'm simmering it so it will be ready for dinner tonite. No traditional sides, made coleslaw per his request (hey, it's cabbage) and he bought some potato knishes (see? potato). I do not eat beef, so it will be all his for the next 2 days.

Lime - microplaned zest. Only used about 1/4 tsp sugar.

Pickled red onion...juice, zest, a little salt and sugar. So pink! Made for enchilada bowls, but looking forward to having it on tuna salad also.

@Porthos, that situation definitely merits a polite complaint. I had less debris left on my property after my whole roof was replaced. And when my kitchen was worked on, I had nothing to clean other than a little dust.

@Shelby, You figure out ways to use whatever they send, but seriously...if I ordered tomatoes and got radishes I'd say WTF? What recourse do you have, since they are substituting an item, not completely missing something you paid for...is that part of the service agreement, that they may substitute based on supply and if you bitch at them they credit you?

Whole Foods had bay scallops on sale, so I made a quick detour after gettiing my Covid vacc...needed an easy pantry dinner since I did not feel great that evening. Pantry dive...had some leftover canned plum tomatoes, artichoke hearts...cooked a little red onion until soft, added garlic. Tomatoes and seasonings simmered with a bit of chicken broth, added the scallops at the end and cooked for 5 minutes. So good, very sweet. Mixed in cooked Banza rotini since DH requested a repeat appearance.

Leftover citrus chicken, spinach, Banza chickpea rotini. Appropriate for our springlike day.