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So that questionable brown goop is peanut sauce. I didn’t have a squeeze bottle handy so I dolloped it last minute, okay?! But aside from that visual flaw, the salad itself was AMAZING. Leftover smoked chicken cooked in a lil bbq sauce with liquid aminos, some pickle red cabbage, avocado, leftover diced red peppers, julienne carrots, prepared seaweed salad (Costco!) and cilantro all atop a bed of Saifun. SO filling. I did brown the chicken in the sauce a bit, but it was so hot that day I let it come to room temp with the noods and served everything cold. Delightful. 🥰

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Shroooooomies! I found like 3 lbs of Bellas and Oysters for sale at a restaurant store (opportunity buy) so I grabbed them. I also bought about 1lb of Buttons that I sliced up and dehydrated. Simmered the others down in a tasty olive-oil roux, half and half bechamel with chives, rosemary and thyme, a little shaved parm, a little nutmeg, salt and white pepper then baked the ragout in a buttery whole wheat pie crust I had leftover. VERY filling, tasty, and REEKED of mushrooms. Love it. They were tender, meaty and just brilliant. I didn’t sauté in oil, I just rendered them in their own juices and used said juice to thin out the sauce a bit. All in all, I made 6 deep-dish pies and a taster.

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Lunch was amazing yesterday. Smoked salmon panini with arugula and micro greens on olive focaccia. The spread was a combo I use for my tomato sandwiches. Translated very well to this one! No use in sharing recipes if no one cares, lol. I’ll use this page as an archive for my food photos until then.

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Some fun foodie finds from last week. Shout out to Tabitha Brown for such a great recipe book. I found it brand new at a consignment store for $10 (I also found a whole #opopop kit for $10 as well. Much needed since my work snack of choice is popcorn! The Shaw grill was a freebie from a coworker, thanks, whoever you are! Not the best for grilling hamburgers that aren’t a least 1 inch thick, but it’s AMAZING for sandwiches. I already grilled a Foccacia Tomato Sammy for lunch. Does the job nicely.

Last but certainly not least, the giant pasta from The World Market. Easy to cook, super fun to eat. Last week I used the Fusilli Capri to make Jerk Shrimp Kim Chicken Rasta Pasta. Sounds CUH-RAZY I know, but it WORKS.

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Lo siento, perro you can’t bake falafel—you MUST fry it! I tried to bake these, to be “healthier”. They were dry as camel coochie and just as unappealing. So I fried them to serve. Should have made balls instead of patties, but they were delicious nonetheless. I’ll likely add recipes and such at a later date, or on request? 🤔

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This was dinner about a month or so ago…I’d found these scallops on sale for $9 for like 2lbs. They were small, but very sweet and tasty. And of course, I had to pair it with pan/seared trout and tortellini! I’m not the best (yet) when it comes to cooking steelhead trout as I sometimes forget it’s less dense than a salmon filet. This was *slighty* overdone for my taste, but it was seasoned well. Don’t ask me for the #recipe…I really don’t remember lol.

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#Garlic! Always buy those giant restaurant bags of garlic. You may have to go through them and cut the stems off with a paring knife, but I’ve tried peeling it by hand and let me tell you—this is much easier and better for the sanity. Here we have Chili oil and roasted garlic in olive oil.

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I almost gave up on #Tumblr —no #shade to #TikTok or #Instagram, but there’s something #nostalgic about Tumblr…#something #digitally akin to #MySpace vibes. But it’s also its own thing, y’know? The #vibes feel fresher, here.