mitchells

Following @joethefoodie's tip of saving vegetable scraps and mushroom stems, made a vegetable stock that went great with the load of parsnips I had in my CSA box. Roasted the parsnips and blended with the stock for a nice parsnip soup. Going to serve with some sort of pesto on top. And I thought I didn't have enough parsnip to get the soup to the consistency I wanted so boiled a few potatoes in the stock to add just in case. Turned out I didn't need them so made gnocchi for the first time in about 10 years. Having with shrimp in a spicy tomato sauce with fresh basil tonight.

Rice porridge from Melissa Clark/NYT with shitake mushrooms, ginger, chard, shrimp, scallion, green garlic, soft cooked egg, hot sesame oil, soy and sliced jalapeno. Had the ginger and mushrooms in the porridge from the start and added the other much later on. Surprised myself how good this was and easy cleanup being a 1 pot dish.

It's not just the restaurants that close and those that will replace them but what those replacement restaurants will look like. Days of dining solo or with a partner at a bar surrounded by other diners is over. Will it be as much fun eating solo at a table? The prices will also be insane. I'm going to continue ordering food to be delivered online.

Got a new DiBragga connection which meant time for a Sunday evening feast. Prime aged bone in rib steak with grilled portobellos, roasted cipolline onions, sauteed spinach and duck fat roasted potatoes. Steaks were awesome. The marbling looked almost like Wagyu. Excellent dry aged flavor. Romaine with homemade blue cheese dressing to start. Only thing missing was thick cut bacon. Fell asleep on the couch around 9:30PM ....

Finally lots of fresh produce delivered. Grilled romaine with cherry tomatoes, roasted peppers, red onion, feta cheese and reduced blasamic. Farro penne with lamb sausage, green garlic, oyster mushrooms, chard and tomato.

Jason Isbell's new Reunions cd. And watched his live stream introducing the album from an empty Nashville Brooklyn Bowl last night. Really good.

I hopped on the Corpse Revivor bandwagon. Don't shame me but it was the first time I made them at home. I admittedly had to go to the liquor store to buy Lillet. It was a big hit..... Definitely more of these in our future, as soon as possibly this morning.

Trying hard to not duplicate too many suppers so last night went Chinese with the chicken we were planning on. We're out of lettuce so went with Daniel's cucumber salad with sesame oil (I bought hot sesame oil by mistake but now we're addicted) soy, garlic, a little rice wine vinegar and cilantro. Then roast chicken first marinated in ginger, garlic, soy and honey then roasted with some 5 spice seasoning. This came out freaking great. Deep golden brown with crispy skin. Served with bok choi. Scallion ginger sauce for the chicken that will also be on salmon tomorrow night.

So I ordered a bunch of fish from Browne Trading for Mothers Day which was supposed to be delivered Friday. Friday afternoon I get the dreaded email from UPS that my shipment was going to be delayed until Monday. Some frozen stuff but fresh scallops, tuna and caviar and dreading what will happen to that over the weekend. Customer Service from Browne is excellent and they told me they'd refund everything if it comes Monday. Well, I need ingredients for Mothers Day and so on Saturday I go to our local fish store which happens to be very good and I buy more tuna and scallops and salmon just because it looks so good. When I get home on Saturday the UPS truck shows up with the Browne shipment. I now have 4 lbs of tuna and 3 lbs of scallops. Tonight was spicy tuna on crispy rice, tuna tartare with avocado, quail egg and caviar, and Nobu's new style sashimi with tuna, salmon and scallops. . Still 1 1/2 lb of tuna leftover and 1/2 lb of scallops plus 1/2 lb of salmon. Redo tomorrow night.....

Mother's Day breakfast of supper soft scrambled eggs with blinis with creme fraiche, smoked salmon and some caviar.

Lidia made that yesterday on her PBS show but with spaghetti. She surprisingly did not soak her bread crumbs. Going to do that during the week with turkey meatballs and farro pasta to cut down on a few calories.

Sautéed spinach with shallot along with Seared Hokkaido Scallops with butter and lemon and basil. Scallops from Browne Trading. They are spectacular.

The UPS truck with a delivery from Browne Trading arrives at the same time as the Fedex truck with a box from Dartagnan. Sorry @cinghiale

I don't think it necessarily will go bad but it won't taste the same.

I'd say 3-4 days. I have 2 lbs coming from Browne today. 😄 The highlight of my days are now food deliveries.