Dinner 2026

[Duvel]

11 hours ago, KennethT said:

@Duvel Aside from personal reasons, your son's friend lucked out when he gets a regular invite to dinner with your family!

It’s always a bit of an hit & miss situation: some are quite happy with our dinners, and sometimes I get feedback from the parents that they enjoyed a lot (including the occasional “how did you get them to eat that ?”). Yesterday was such a case - he had sashimi, edamame, gyoza for the first time and he liked it so much he had to tell his mom immediately when he got picked up.

On the other hand, we have for example a semi-regular house guest who considers any topping on a plain pizza pie an insurmountable challenge, who couldn’t eat his hotdog bun because it was made from brioche dough and once requested spaghetti with tomato sauce, which silly me topped habitually with freshly grated Parmigiano, only to eat it then myself (while he got an unadulterated portion). The things we endure for our kids 😎

[KennethT]

3 hours ago, Duvel said:

On the other hand, we have for example a semi-regular house guest who considers any topping on a plain pizza pie an insurmountable challenge, who couldn’t eat his hotdog bun because it was made from brioche dough and once requested spaghetti with tomato sauce, which silly me topped habitually with freshly grated Parmigiano, only to eat it then myself (while he got an unadulterated portion). The things we endure for our kids 😎

This probably would have been me.  I was the pickiest kid on the planet when I was growing up.  There's hope for them, yet!

[Maison Rustique]

The last of the Sukhi's Butter Chicken I got at Costco a while back--had to use it or freeze it and freezer is full. Added some asparagus and a few grape tomatoes. I have leftovers for lunch today.

Edited 3 hours ago by Maison Rustique
typo (log)

[weinoo]

Marcella's Lemon Roast Chicken:

 

 

Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat.

 

This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer.  The Bobo bird is nice as it comes with head, neck, feet, gizzard, heart and liver.  The liver is the  cook's treat.

 

 

FWIW, I've been doing something similar with the liver for years decades.  Simply sauté the liver with most of the seasoning stuff JP uses in the video!

Edited 2 hours ago by weinoo (log)

[RWood]

Made a Detroit style with KA’s pizza dough for any pan. Nice dough when you need something faster.