What did you cook/eat today (July 2017)?

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Lynne Guinne said:
Roch, don't kill yourself with that kitchen project! :unsure:

Another night of not feeling like cooking, another night of surprising hubby that I still did. He should have figured it out long ago that I'm even more of a penny pincher than I am at being lazy. We started with lettucey Greek salad.

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It was too humid to send him out to grill the pork chops (the mosquitoes would have carried him away), so I seasoned up the chops with S&P, garlic powder, and smoked paprika. Seared them a bit in lard, then put them on a baking sheet and popped them into the oven along with a tube of buttermilk biscuits. Veggie was discs of zucchini tossed with olive oil and thyme, topped with toasted walnuts.

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On mosquitoes, last September we went on vacation to a humid area, after two trips outside the dog promptly determined that I would take him outside. Don't know why but mosquitoes loved my husband and left me alone.
 
Early dinner tonight - Hard boiled eggs on a bed of lettuce and grated carrot, with half a baby cucumber, cherry tomatoes, spring onions and a few basil leaves, topped with broad beans (and they really were bright green!). Afters was some really freshly picked blackberries (picked about half an hour before I ate them) and, as I hadn't had any bread or potatoes with the salad, plenty of semolina made with whey.

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Elawin said:
Early dinner tonight - Hard boiled eggs on a bed of lettuce and grated carrot, with half a baby cucumber, cherry tomatoes, spring onions and a few basil leaves, topped with broad beans (and they really were bright green!). Afters was some really freshly picked blackberries (picked about half an hour before I ate them) and, as I hadn't had any bread or potatoes with the salad, plenty of semolina made with whey.

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Probably an American thing but why did you have to put semolina with those gorgeous blackberries.
Now I am missing my great-grandmother. I want some fresh blackberries now.

On cooking I am making jambalaya starter. Just the broth. Beans. I am fixing to grill chicken breasts for tomorrow and later.
 
Elawin said:
...Afters was some really freshly picked blackberries (picked about half an hour before I ate them) and, as I hadn't had any bread or potatoes with the salad, plenty of semolina made with whey...
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My prior knowledge of "semolina" was in reference to pastas, never knowing the grains could be cooked in the same manner as farina. I love farina as a breakfast food during colder weather, and do put fruit on it when I have it for breakfast. But I never thought about it as a dessert food...until now. More options!
 
Lynne Guinne said:
My prior knowledge of "semolina" was in reference to pastas, never knowing the grains could be cooked in the same manner as farina. I love farina as a breakfast food during colder weather, and do put fruit on it when I have it for breakfast. But I never thought about it as a dessert food...until now. More options!
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I was addicted to the stuff about 50 years ago, then for some unknown reason got out of the habit of eating it. Since I've been on here, my addiction has resurfaced :laugh:
 
The meal I had planned involved using the oven. What was I thinking? Today's temperature topped out at 90 F. *phew* Instead, I cleaned everything else out of the refrigerator for an Everything Must Go supper. I made his and hers salads starting with romaine lettuce. His had carrot, cucumber, sliced salad olives, radishes, green onions, and (quite possibly) a bit of my thumbnail mixed in with the Parmigiano. Ooops! My salad had sweet cherries, blueberries, walnut pieces, and bits of Wensleydale cheddar with cranberries.

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Added a bit of cream and ricotta to the pasta with corn and mushrooms. Pan steamed some French cut green beans from the freezer. Used last night's leftover pork chops by slipping slices into a sauce made with mushrooms, dry Sherry, and mascarpone. I now, officially, need to go grocery shopping!

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Yorky said:
Left overs today but fillet steak tomorrow!
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I am umming and arring whether to have black pepper sauce or just plain English mustard with the steak. If there were chips accompanying the steak, I would go with the former but it will be joined with Bovril roast potatoes so maybe just the mustard.
 
@Cinisajoy, either my thumbnail tip went elsewhere, or he never found in in spite of me warning that it might be there. He DOES have strong teeth! Then again, he might have taken it for a tough piece of carrot...
 
We had a piece of leg pork which I marinated in ginger, garlic & black bean paste before sitting it in a puddle of stock & Chinese cooking wine to roast in the oven for a couple of hours.

A simple veggie stir fry accompanied slices of the pork drizzled with pan juices - after skimming off the fat.

There is pork leftover that is destined for other things. Like rice paper rolls & possibly a tom yum soup.

I'm collecting the bones to make a ramen base.
 
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