Dinner tonight - or last night.

ehBeth, the nutty cauliflower sounds good. My vegan daughter and a friend are coming to stay a few nights...this might work

real down home supper last night. I grilled some chick'n thighs on the Weber (charcoal natch) and sprayed them with a mixture of vinegar, and bbq sauce really diluted. This promoted a good krispy skin and oiuter layer. Mrs F made fresh garlic smashed taters from our freshly dug spuds, (They were not ignored all summer. Our housesitters were encouraged to use a row of new potatoes since I planted them in a straw bed)
The combination of the chicken and potatoe mash (a side salad of cobb and onion slices with a vinegared up berry dressing was super).
Plain but we get more cravings for down home eatin.

Onions/apples/mushrooms in gravy. Bangers. Oven-baked fries.

... street vendor provided slovaki in a pita bread pocket with lettuce, tomato, and a Tzatziki yogurt sauce.

And a bag of smart food white cheddar popcorn. [sigh] Bad times... bad times.

Tzatziki - always good.

That is indeed a solemn truth.

Tzatziki. Good on anything.

Drying, roasting, blanching to make paste, slicing dicing pickling.

Those are gorgeous!

Aren't they! From your own garden, Alex?


Tonight: sweet potato & paneer curry with peas.

Yes they are msolga. I will miss taking a stroll in back and picking food for dinner. Season change.

Breakfast for dinner. Sausage gravy, biscuits, over easy, hash browns. I learned afterward, that freshly grated hash browns need to be squeezed to drain moisture content.

Two bowls of spaghettini-black bean-enchilada sauce-marinated onion-ground beef in adobo-soup.

oooooo....I love brupper...or brinner. Dinfast. Supfast...what ever - breakfast for dinner is yummy.

We had garlic and herb marinated pork chops that I grilled, garlic green beans and wild rice. Tame but yummy.

Those little ones look like Scotch Bonnets or Habeneros? Thatsa some hotsa pepper.

Tonight Mrs F made an eggplant lasgna and a side of just nicely sauteed hubbard in a garlicky sautee.
I usually HATE eggplant and I liked the lasagna. Newxt thing Im gonna go out and buy some Birkenstocks

Yes, you are correct farmerman,..those babies are habaneros. To me, they are not much good for anything,....I even dislike the taste,..I grow them for a friend. He likes that insanely hot stuff. Remind me one day to tell you the story of the first time I loaded a blender full of habaneros, among other ingredients, to make a salsa. The kitchen full of guests look like they were at a funeral.

If anyone is interested in pepper scale rating. Heat range in Scoville units
Jalapeno
2,500 ~ 8,000
Habanero
100,000 ~ 325,000

http://www.missouriscenicrivers.com/pepperheatscale.html

And this was before you started chopping the onions!

Dinner tonight: Very simple fare. Plain steamed Basmati, with some steamed vegies on top. (Recovering from a bit of a stomach bug.)

We had a Korean veggie thing with tofu and pumpkin soup all made by the same take out restaurant in Wilmington (Had some business there). I have to say that last nights supper was perhaps the vilest thing Ive ever eaten without having grubs or grasshoppers in it.

SOup was a pumpkin puree (which I usually like because of the nutty sweetness) This guy made his pumpkin puree in a Meat broth " that was salty and the resultant soup tasted almost rotten.

(Yeh it was a Korean outfit and their tastes celebrate the rotten)

The veggie and tofu medley was mealy and reminded me of deermeat (which I hate).
Even the desserts , a fig-filled puff pastry was dry and tastelesss.


All that take out cost like 30 bucks and was a total waste of money.


Were cooking tonight .

That sounds a very wise idea!

We tried a new recipe tonight - veal steaks with sauteed pears and gorgonzola cheese on top. Excellent. Even the kid ate two plates of it.

Sound good. I haven't had a veal steak in a long time, but when I did it was wonderful - and gorgonzola and pear make sense.

I cooked one of my "signature dishes" tonight: the (penne) pasta tossed with gently fried garlic & mushroom, plus chilli flakes & lots of chopped parsley.
Pretty good.