Sunday, 8/30/20

 Ricotta gnocchi (with leftover tomato sauce from pizza sliders) plus sauteed Swiss chard. No recipe; just added flour until the dough was workable (plus a couple of eggs and some parmesan). I would have liked to saute some of them with brown butter and sage, but in the end I was too lazy. Still pretty nice just boiled.

Saturday, 8/29/20

 A reprise of Smitten Kitchen provolone sandwiches. Perfect vehicle for beautiful, juicy tomatoes. Also had some good corn, and a brown sugar cake (from The Craft of Baking; an oldie but goodie). No fried mozzarella for my birthday! I'll have to make it another night.

Friday, 8/28/20

 Corrina and had poke last week and I wanted to recreate the experience. So I made sushi rice and (once again using about 800 little bowls) lots of toppings: tuna, mango, avocado, cucumbers, furikake...

I was surprised at how good it was! Carter liked it, although he wondered it it could be made into regular sushi bowls. Sure kid, if you want to be the one rolling them up....

Thursday, 8/27/20

 A Jason favorite: Pizza Sliders. He sauteed salami and spinach to go in them; they are tasty enough, what with all the garlic butter, but I wish they weren't so soggy.

I pretended that the puny amount of spinach was a vegetable.

Wednesday, 8/26/20

 There were a LOT of leftovers accumulating, so we just each had various things.Made quite a dent.

Tuesday, 8/25/20

 Made a variation of Ottolenghi's tofu with black pepper sauce: I added eggplant (great idea), and of course didn't use quite as much butter. The dark soy sauce makes this a really ugly dish, but it is delicious. Served over rice.

Monday, 8/24/20

 For some reason, Jason forwarded me a recipe for Instant Pot beef stroganoff last week. This seemed like an odd choice from him, but what the heck. I bit the bullet on two pounds of chuck and got to work. My main take-away is that if I was hoping that this would be quick: ha! The mushrooms were cooked separately, as were the noodles, and the suggestion to sear the beef in batches in the IP was folly, as they just steamed down there. So I had to pull out another pan to sear the meat. By this time, the kitchen was getting pretty hot and messy. Plus the actual cooking took over a half hour. The good news? Carter really liked it. It was pretty good, but honestly not much better than the cheapo version my Mom used to make with ground beef. I was too lazy to make anything interesting, vegetable-wise, so I just threw in some frozen peas. Jason wondered if it could have been made with tofu, since (as I knew) he doesn't actually like steak. Doofus.