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Well after a couple less than stellar suppers, tonight was a success.  8 Oz steak cpoked a perfect medium rare, maybe even a little under (more perfecter), some mashed taters with herbs, some grilled zucchini, and a Sam Adams Summer ale to wash it down.  I would have taken a photo but seemed out of place at the bar in Ruby Tuesday's.

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1 hour ago, ness said:

Lightly breaded cod filet, The San Francisco treat and some peas. A lemon caper sauce drizzled over it all. 

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Good choices!

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We can all probably agree that stew is better the second day, right?

I just put tomorrow's stew in the oven. When it is done, I will refrigerate it. Tomorrow I will skim the fat cap off, reheat, and serve with crushed butter and parsley red potatoes.

The type of stew?

https://www.ozarkrevenge.com/2017/12/coq-au-vin-blanc.html

 

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Good old BLT and some store bought corn (that paled in comparison to the IA corn from a couple weeks ago). 

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I ran across an interesting recipe a couple of days ago. It was a faux risotto made from farro. I made it this evening. Really, really good stuff. Google New York Times farro risotto to find it.

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