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Vanessa

Supper

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A gorgeous bowl!    We actually buy beets FOR the greens and struggle to consume the roots.  In fact, this weekend we planted a half dozen beets, hoping to harvest the greens as we do chard and just let the roots stay in the ground.    We'll see...

 

 

 

 

 

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Yes, the bowl is lovely, and if that's the countertop, it's pretty awesome.

 

I'm trying to remember if I ever did that with the beets I grew; I know they're the same family as chard, but because their energy goes into producing the root, once the leaves are harvested, they may give up. Chard, if my memory serves me correctly, is the vegetable that keeps on giving, especially in your climate.

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Tonight's dinner is going to be baked beans from the Jubilee cookbook, using RG cranberries because I don't have navy beans.  I'm using this recipe because it calls for bacon and not a ham hock or other chunk of meat; we have the former but not the latter.

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Return of the Gorgeous Bowl.

 

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Please understand that while the vessel is indeed gorgeous, my praise was for its contents, your composition.  

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Started the day off...


 


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with oatmeal cookies. Thin and crispy, the way we like them,


Lunch was a nice mix of leftover salads and focaccia made with 48-hour refrigerator dough. Which is better than overnight or 24 hour dough!


 


Later on was dinner, which started off with...


 


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Gamberi al ajillo. And ended with...


 


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Paella.


 


The leftover paella (last night's dinner) we had for lunch today, with 2 chicken thighs cooked till the skin was nice and crispy.


 


Tonight - I've got a corned beef in the slow cooker. We'll see...


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Skate and leeks poached in milk, over mashed blue potatoes. And guacamole masquerading as a salad. Looks sort of terrifying, but tasted very good!

 

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Braised chunk of pork shoulder

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With grilled radicchio, balsamic

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Italy Solidarity Supper

 

 

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And a dorayaki for dessert, deservedly ... cuz supper without a little sweetness is not a supper worth supping ...
 
Tis true for life too !
 
Anyone like my literary placemats ?
 
 
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Woke up this morning wanting "tuna noodles".   Since Chuck is out of town, decided it was a go.   Then remembered Marcella's version.

 

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Essentially, tuna carbonara.     Close to instant.    Sublime.

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Meatloaf!  Should feed us for several days.

You are lucky to have N.    Chuck told me years ago that i shouldn't quit my day job on the basis of my meatloaf.    We buy ours from the butcher counter at Bryan's, which is out of bounds now.

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Made dinner last night at 11.. I had the pasta made a few days ago.  So, all I had to do with roll it out and cut it.. Put some frozen snow crab claws that I  had left in the fridge to defrost and removed the meat from the shell..  Added some butter, onion, tarragon, lemon a squirt of tomato paste and wine... Tthrew in the crab, threw in the pasta, it was delicious. 

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We got home at 11 on the nose, dinner was ready at 11:22

 

 

 

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I purchased these really impressive crab and pork dumplings a while back.. Found them in the freezer... Steamed for 10 minutes. made a dumpling sauce.. sesame oil, soy, vinegar, chinese bbq sauce, sriracha, sichuan chile oil and a little fer,emented black bean. 

 

 

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and then these guys for lunch dessert

 

impressive but a little too sugary... but, it scratched an itch

 

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