Category: Cook

Leftover mushroom risotto tasted pretty good: made patties for dinner. The mushroom, lettuce, tomatoes, and asparagus are all Minnesota-grown.

Towards the end of my cycle ride, picked up Norwegian Nordic Blu Salmon at Coastal Seafoods, claiming their over 55 discount on Tuesdays. Dwight cooked it to smoky, silky perfection on a cedar board. The foil was an unsuccessful experiment to save and crisp the skin.

Assembled musubi for lunch. Made a glaze for the fried spam with port and shoyu.“I cook with wine, sometimes I even add it to the food.”― W. C. Fields.

Made a root veggie (rutabaga, carrots, potatoes, onions) with lamb braise. Tomatoes, tomato paste, and paprika made it rather monochromatic. Plating(!), and the shaved fennel and supremed orange salad by Dwight. Leftovers for dinner on Tuesday.

Meat and gravy left over from Sunday dinner. SOS (sh*t on a shingle) is in our future.

Almost summer: bacon sausages, focaccia, and cabbage (cooling off) on the Weber for the first time this year.

Much chopping ensued.

Without the benefit of long trips to remind me to deal with ingredients lurking in the freezer, declared this week to be Tip-the-Freezer week. Tonight: pot pie with fresh pea pods, next in line for the wok. I previously prepared the pie filling in the wok