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Abbylovi

Corona Virus Cooking

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Leftover lasagna for lunch. The bottle of Barbera we had with it the night before did not yield leftovers somehow. Made lemon custard sponge things with the minis between conference calls. Dinner was macaroni and cheese using up the rest of the Comte for the mini's, miso soup and kimchi fried rice for me and Mr. B. 

 

In an act of remarkable foresight I made simple syrup yesterday. Mezcal sours tonight I think. 

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Trying to avoid too many snacks.  Am downing a lot of caffeine in an attempt to boost my metabolism.

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Meanwhile, I managed to find time to inhale a carrot for lunch somewhere around 3 in the afternoon. Work is nuts and then add dealing with the kid on top of it.

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3 solids a day here.  I was worried about supply, so even though I'm supposed to get my subscription delivery shortly...

 

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3 bags from George Howell somehow showed up. I figured I'd give the medium roast a try for afternoon moka pot coffee. Or maybe I'll fire up Silvia.

 

Lunch yesterday was rice and beans (beans from freezer), along with beet salad and celery root remoulade. Dinner started with this...

 

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Sauté of peppers and onions.

 

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Sausage and peppers. Potato salad. Tomato/cucumber/avocado also alongside.

 

D'artagnan chicken sausage was used, and don't think I'd buy again, but I was experimenting during the last freezer sale. At least they're low calorie/low sodium compared to real sausage.  

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I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas?

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Thank you! I don’t know how mushrooms got in there, a weird autocorrect for “was”? 🤣🤣🤣

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I have an excess of dill and parsley and mushrooms as thinking a green goddess dressing. Any other ideas?

Parsley pesto is very nice - add a bit of nutmeg.

 

Dill - buy a fresh salmon filet and - well you know the rest.

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If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page.

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If you want to crush your self esteem, you need to check out the "home cooking" by chef Hideki Nishi from Neige d'Ete in Paris. On their Facebook Page.

Too bad they don't serve those "homely" plates in house.

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Since they weren't really part of our self-isolation supplies, even though I counted them as canned protein along with the sardines and tuna, I opened my favorite Bar Harbor whole clams and chopped clams and added them to a fennel-stalk stir-fry with fermented and salty black beans, garlic, and sesame.

 

Not being able to use a wok on the induction was a terrible disappointment when we moved in. But the high heat means plenty of wok hey anyway. 

 

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Nice.

 

There was a discussion (on another food board) a while back on the whole "wok hey" at home thing.

 

According to people who live in China, it really doesn't happen at home (in China), and that's OK.  And as I've often promulgated about home cooking - you're home, not in a restaurant where every burner, and the oven, is cranked to 10.

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Last night I made the buttermilk brown butter cake from Alison Roman's cookbook. Given the amount of butter in it, it didn't blow my skirt up.

 

And this morning (because insomnia) I made a celery root soup using some of the last CSA roots, which I topped with feta. While cleaning out my pantry I found a hidden kilo of bomba rice.  :ph43r:

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Was all set for beer can chicken with grilled eggplant but the weather didn't cooperate so went with paccheri in and eggplant and tomato sauce with smoked mozzarella and parmagiana.  Salad of grapefruit, mixed greens and avocado. Huge ice cream sundaes for dessert.

 

This morning was an online workout class with The Fam but then we blew it all with potato pancakes, poached eggs, smoked salmon topped with sour cream and scallion. Bloody Maria's to go with it.

 

Salmon delivery yesterday.

 

Wagyu burgers arriving Tuesday. More beans on the way.....

 

Lettuce and other greens are the hardest things to maintain quantities of.

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