What are you cooking tonight?

We're away for a few days and were supposed to go out for dinner, but the weather intervened (bad thunderstorm). So dinner is a very strange affair based on what I found in the fridge: brie on wafers as a starter, followed by BBQ spare ribs and garlic bread, and all washed down by a Sav. blanc — rather odd and enjoyable.

 

I'll be over in 15.

Hours.

 

See in you about 2 weeks when you get out of quarantine.

 

So days then. You say tomayto I say potahto.

 

Yeah, well, if you rack up enough of them, they become weeks, months, years, centuries, millennia and aeons. Notice the spelling, please — leave your eons in the quarantine disposal bins on the way in.

 

Pork tenderloin stuffed with goat cheese, bacon and spinach, served with homemade rosemary creamed corn and a biscuit.

 

Tuna mayo with sliced pickled gherkin on muffins.

 

I like to mix in just a small bit of spicy mustard with this to add a nicely conflicting bite.

 

Funny you should say that. As I was grabbing the ingredients from the fridge I spotted a jar of Colemans and added a small dollop.

 

Me, too. Though you can save the marshmallows for hot chocolate.

 

Nabe, Japanese hot pot. Trying a new version with minced beef instead of sliced whatever, although I don't doubt Mrs. A will try and slip some lamb in.

 

I cooked this last night, Thanksgiving Day in America.

Roast duck with brown rice, sausage, mushroom, and caper stuffing; baked sweet potato slices glazed with honey and duck dripping; Brussels sprouts with butter; whole cranberry and apple jelly; and green and Kalamata olives. Paired this with the last of a bottle of homemade mead.

Dessert was pumpkin mousse, with hot black tea.

The only problem was that due to the stupid COVID-19, I had no one to share it with. The friend I usually spend Thanksgiving with is undergoing chemo and her doctor told her to isolate herself.

 

Last night I did chicken breast breaded in panko and french fried onions, served with cabbage braised in red wine and balsamic and a cream mustard horseradish sauce.

Tonight is bucatini arrabita with garlic bread. I truly think that bucatini is *the* most underrated pasta.

 

We had fresh mustard greens from the farm with rice. So good!

 

I have to ask; are you a chef or something? Everything you post here looks so delicious and cuisine-savi.

We use bucatini in pastitsio more commonly here. Problem with it is that the hole is so big (you can't suck them in) and they're also difficult to swaddle around the fork, making it uncomfortable to consume. Spaghetti or other types of it are easier to make a preferably balanced and well proportionate bite.

 

Couple of BLTs with thick cut bacon.

 

I just finished smoking about 4kg of my own bacon. Had carbonara pasta the other night, lotta BLTs. I love this hobby, but it's time-consuming.

 

Thank you - that is such a lovely compliment!

I am not a professional chef or cook - I just love great food and the challenge of trying to get as close to restaurant quality as I can in my own home. Especially these days when I rarely stray from my house unless I absolutely have to.

 

And here I was, thinking I was the one smoking funny things. That's a lot of bacon.

What are BLTs? Barbeque... Lizard Tenderloins?

 

Bacon, lettuce, tomato sandwiches. Serve on toasted white bread with mayonnaise for the basic version. Bacon crispy, I like to shield the bread with the lettuce so the tomato liquid doesn't soak in so quickly.

 

I've become such a rebel, I dropped the lettuce entirely and now just make BT's. So good!

 

Posting that sort of stuff should have a trigger warning. I now want one so badly!

 

Sourdough, not white bread, you monster.