Dinner tonight - or last night.

Taco salad....nothing fancy - but my Corona Light went quite well with it...

Had to make a quick dinner on the run tonight: Penne tossed through with a "sauce" of gently fried garlic, plus chili flakes & button mushroom slices ..... then heaps of fresh, chopped parsley tossed through at the very end. The garlic was super fresh & I used lots! Yum, yum, yum! Peasant food! Perfect!

The other day I made some morel stuffed pork chops and served them with a morel cream sauce. Wow, some of the best chops ever.

We had honey mustard pork chops, peas and mashed potatoes..comfort food. yummmm

Similar here - seasoned baked pork chops, baked potatoes - still good even after one exploded in the oven - fresh spinach - sliced pears in strawberry yogurt - and fresh baked homemade wheat bread.

An Oktoberfest sausage on a bun with a bit of goat cheese and salsa before dance class.

PB and honey on cracked wheat toast after class, with a big slice of Emmenthal on the side. sooooooooooo good.

I made a version of something Msolga mentioned. Did some onion and garlic in an olive oil fryup. Then cut up mushrooms, a few red peppers, and black olive chunks and threw them in. Then I made a pesto "Sort of alfredo" sauce and mixed it in there. Mrs F cooked up some Whole weat penne and we mixed the whole mass togethre and had a small but satisfying supper. Watermelon chunks for dessert were good.

Working in the garden late , or late fishing at the pond, makes these quick and light suppers mandatory. Tonight were gonna do a salmon somehow.

Mmmm, that sounds good, farmer! Might just try it myself!



I didn’t need to cook tonight. The Home Economics/senior students' catering class at school provided my dinner. Once a fortnight they serve lunch to staff & others (at a small cost) in a very proper restaurant setting. Tablecloths, silver settings & table service. But I really can’t face a full meal in the middle of the work day (not without a siesta! ) & suggested they provide "take-away", as well. Which they've done, as of today. So tonight I dined on vegetable risotto (very gently reheated) & sticky toffee pudding (with cream). Very good indeed! Yum!

It is so bloody hot that I cant seem to eat any chillies.

Damn, I may starve.

No Chillies!!?
This is serious, G!

I know....

btw, if you like yr Moscow mules or gin and tonics - slice some hot green chillies, deseed them (unless you are suicidal) and put them in yr drink - leave to infuse for 10 mins or so.....

So I had thin spaghetti with olive oil, smushed anchovies, lots of minced garlic, three dried and non-deseeded red chiles, capers, basil, and a splash of red wine, a simmered sauce. Heavenly - to me. (saag paneer for lunch, so I did have veggies).

I hoped you enjoyed some chillies today, G. I wouldn't want you to feel deprived.
Moscow mules? Sadly, I've never heard of them. But the inclusion of slices of hot green chillies sounds very, very interesting!

Heavenly to me, too, osso! I just love that sort of pasta dish. The more garlic the better!

Moscow Mule

2 Shots of vodka (I prefer 42 degrees - never use Smirnoff, it is not vodka anyways)
Slice of lemon (I actually chop mine into 1.8s and just put lots of it)
Ginger Ale (not beer)

Pour on lots of ice......

Now that sounds a pretty damn good, refreshing drink, G!

Prince, that is not what we used to call a Moscow Mule -- but my memory of it is decades old. We used vodka and orange juice...it was horrible, but effective.

Osso, your pasta recipe is my favorite but I do it less grandly than you do. I chop or smoosh three-four cloves garlic, add an anchovy while chopping if I have one, saute these in a generous pour of olive oil, add some red pepper flakes, toss in the cooked pasta and that's it. I usually add 1/4-1/2 cup of the pasta water...unless I forget. Parmy on top, or pecorino, of course.

That oh sexy one is called a screw driver !

<Waving at Prince...love you too, babe>

I'm going to make that more often now - it somehow went by the wayside for a while. What goes in it - depends on what's at hand. I would have added parsley, had I parsley, white wine if I had any, instead of red.
There are leftovers.. soon to become fish soup, with some added chopped up already cooked rockfish, perhaps sauteed onions, some cut up whole tomatoes. And maybe more of the previous ingredients.