Dinner tonight - or last night.

Hey, we go to La Posta in Old Mesilla regularly for special occasions like anniversaries and Mother's Day. It's about 45 min. away from here, the A-hole o' Texas. It's a good place for Southern New Mexican cuisine.

Looks comfy.

half a clementine

slowly recovering from the deadly lurge. I'm ravenous, but don't seem to actually want to eat anything once I've made it. Oh well, the dogs have had some great toast snacks.

The have a chile shop..

http://www.laposta-de-mesilla.com/

we had great big bowls of chicken corn soup and corn bread. no greens.

I'm cooking a dish called SEE YO GAI (red cooked chicken), similar to a Vietnamese steeped chicken dish I cooked a while ago.
This one is a bit different: a small free range chicken, 1 1/2 cups dark soy sauce, 1/4 cup Chinese cooking wine, I tablespoon thinly sliced fresh ginger, a garlic clove (of course I've used two! ), a whole star anise & 1 1/2 tablespoons of sugar.

Put the whole lot into as small a lidded pot as possible (so as much of the chicken as possible is covered with the liquid.) Bring to the boil. Turn heat to low & simmer with a lid on the pot (with the breast side of the chicken facing down) for 5 minutes.
Then turn the chicken over & continue cooking for another 20 minutes, basting the breast every 5 minutes.
Then remove from the heat & leave covered in the pot till it cools.
Then brush with sesame oil, carve & serve at room temperature.
Serve with the liquid as dipping sauce.

I hope this works!

(the liquid solution/sauce can be used again, or can be frozen for future use. Just as well. That's a lot of soy sauce! )

Verdict: beautifully tender.
But I prefer the taste of the not-so-strongly-soy sauce version I cooked a while ago. Just personal preference.
Though this is pretty good! And an incredibly easy, fuss-free way to cook chicken!
I'll give this one 7/10.

Good evening!

Made reservations tonight at Gratzzi downtown ST. Pete tonight.

Going to meet some friends there.

Gracias chicos por una noche maravillosa, la noche fue perfecta!

Mixed in a single piece of pastrami with my ham sandwich today. Amazing! Ham, pastrami, muenster cheese, baby spinach, and a small amount of mayo on 12 grain bread. Operation Lunch: Successful.

Tonight I’m making Chicken Piccata with angle hair pasta and sautéed zucchini. Bon appetit.

I’ve been taking a cooking class two nights a week. I’m quite enjoying it!

but then who are we gonna make fun of....

hehehe, hey I'm getting good at this, I'm working on a recipe for tomorrow night, stay tuned!

He's a loon, there will be plenty of other things to make fun of, I will say he's come a long way with his cooking skills.

I am officially freaked out!



(and really glad to see that you're enjoying cooking these lovely family meals)

I made a batch of slow-roasted (fresh from the garden!) tomato sauce yesterday .... very simple: roasted the halved tomatoes, garlic, some thyme, with a smidgen of sea salt & sugar, with a dizzle of olive oil over the lot.
Then, when cooked (& the house smelt absolutely heavenly!), added some fresh basil leaves from the garden & whizzed the lot in the food processor to make a really nice, intensely flavoured, zingy sauce.
Some of that will be tonight's dinner, on pasta.
Yum!

Ooops!
I omitted the chili flakes from my list of ingredients.
(...in case anyone is considering following in my footsteps! )

Who would have thought Morgan would become acquainted with a stove. I'm impressed .

I had rice and eggplant topped with lean ground pork and egg

we were having a bunch of lambs last night so all I hd to eat was a big hunk of Asiago cheese, some trsicuits with tabasco sauce and a mango. WQe had some shoo fly pie at the end of the evening to celebrate the 6 baby lambs now on the rolls of the GOP party