mitchells

We thoroughly enjoyed it in fact we already watched it twice. I thought the first half was funnier than the 2nd half. Can’t stop laughing at the guy in the shipping store reading the faxes.

I thought this was going into Persian-Jewish threesome territory.

How do you feel about zucchini noodles?

Salad of tomato, beets, micro greens, micro basil and some cheese from BHSB that I forgot the name of. Some nice olive oil from Tuscany and the balsamic from the good bottle. Grilled salmon (The farm raised King from New Zealand) with fennel pesto and sauteed spinach w/shallot that Sneak would have cooked for another 5 minutes. One thing that we have done more of since March is to waste less of what we buy by using it in other ways. In the past we'd keep some fennel fronds for garnish the same day we'd use the fennel but now we'll make pesto from the fennel fronds. Same with carrot tops

Bingo. My wife and I can literally eat them out of the pot without any seasoning. Lunch today is more of the beans with their broth, chorizo, turnip greens, cilantro, chile pepper and avocado.

The joke here is too easy.....😎

Mexican last night with Rancho Gordo playing a major role. Salad with micro greens, radish, red onion and avocado in a vinaigrette with cilantro, lime and RG Pineapple Vinegar. Grilled shrimp dusted in RG Chile Powder over a roasted poblano salsa. I can't remember the name of them but the RG really large black beans mixed with heirloom cherry tomatoes, RG mexican oregano, cilantro, red onion, jalapeno, lime and cilantro.

During COVID I'd say I'm 5% in the A School and 95% in the B School. (I added those letters to your quoted post)

Wild Boar Ragu with papardelle and a spoonful of fresh ricotta. With sauteed broccoli rabe with an entire head of garlic. Had a ton of peppers left from last week so made a sort of Sicilian antipasto thing of sauteed hot and sweet peppers with eggplant, garlic and topped with some pine nuts. It was awesome on grilled day old focaccia while watching the Giants lose again.

So it turns out the guys behind Kent Falls Brewing also know how to raise chickens. One of their chickens roasted over leeks, cleriac, turnips, carrots and garlic. Turnip greens on the side. One of the better chickens I've had and compares quite favorably to the Dartagnan and Joyce Farms birds.

I just ordered one from Meks.

Picked up another box of goodies from Blue Hill this week and it was the best one yet. Among the items was red wine beef sausage, braised leeks and oven dried tomato tartare. So tonight was a poached egg on the leeks with a couple of spoonfuls of the tomato tartare and the sausage.

Date and Mascarpone ravioli with a butter sage sauce. Threw in some cooked Dartagnan duck sausage at the end. Decadent.

Hmmm.

Amanda Shires The Problem Never thought I'd hear a song about a couple having a conversation about the woman having an abortion. Released today on International Safe Abortion Day. Heartbreaking, powerful and empathetic.