Friday, 5/8/25

 Dinner with Jen and John. We attempted to make a version of noodles that John's mom used to make, using only the sketchiest of recipes. They weren't the same, but they were pretty good (maybe a little too thick and chewy?) Also had various sausages that John picked up from the local butcher and local asparagus, that only needed a quick roast with olive oil, salt and lemon. Dessert was the first rhubarb spoon cake of the season, with whipped cream. I added a little sour cream to the whipped cream to stabilize it and I think it was successful? Time will tell as I set some aside for Saturday.

John and I enjoying his hat

Thursday, 5/7/26

 Pizza night! One of my favorites of late: ricotta, a little mozzarella, roasted red peppers, kalamata olives and thinly sliced zucchini.  This was unexpectedly light, and allowed the texture of this puffier pizza dough to really shine. I really enjoyed this combo.

Wednesday, 5/6/26

 I don't remember why Jason wanted bread and cheese for dinner; maybe he wanted to make cranberry walnut bread because we have so many dried cranberries? Anyhow, we also had some Brie in the fridge so it was a good combo. I sliced up a cucumber and added it to the leftover pickled red onion brine for a quick side dish.

Tuesday, 5/5/26

 Aloo Gobi, in the Instant Pot (a recipe from the Ministry of Curry). Good flavors, although

a. I par-cooked the potatoes a little too much

b. I forgot to tell Jason to use basmati rice.

Also it could have used some chutney or pickled veg or something else to perk it up. Still, pretty quick and certainly not objectionable.

Monday, 5/4/26

 I did not do as much prep over the weekend as I would have liked (at least it was for fun reasons!), but I quickly marinated some chicken from the freezer before work and we had grilled chicken sandwiches. A hodgepodge of toppings: pickled red onion, cherry tomatoes, Calabrian chilis, spinach, avocado and roasted red peppers. Quick and good and used up a couple of orphan grinder rolls from the freezer.

Sunday, 5/3/26

 Repeat of roasted carrots with whipped feta (from Hettie Lui McKinnon; recipe in email). I think I made the exact changes I did last time: only one can of chickpeas, swapped out the harissa for Calabrian peppers, and left out parsley and cinnamon. Served with some pita bread. Super tasty.

Saturday, 5/2/26

 Happy Pride! Started the day with tasty brunch items (kudos to whomever brought that tater tot and sausage casserole), walked down to watch the parade, Jen ordered pizza for a late lunch, and then we stuck around to have dinner. 3 Blue Aprons! One didn't have its instructions, but "chili chicken verde" seemed pretty obvious and if I didn't do it as planned, I still made a damned tasty stew. Also a Moroccan chicken with carrots, couscous and dates, plus a Lebanese-ish ground beef situation on pita with yogurt and tomato-cucumber salad. all delicious as always. Tried to make it a fairly early night so we were home before 10.