Food What's For Dinner Tonight?

Dos Equis amber
And a mound of nachos loaded with real cheese

 

Fajita quesadillas. Yummy.

 

Likely, no joke. I'll need some to clean me up a bit.
We all pay for our sins, one way or another.
I'm lucky, my price is only some tasty leaves.

 

I would never have thought of grilling romaine, although I've had other things with wilted greens. A local restaurant
Best Restaurant, Fine Dining, Wine Bar, Bistro, Wine Tasting and Event

has it on the menu and I tried and have had it several times since. Great with a lemony dressing and a couple of anchovies.

 

I'm definitely a Hobbit. A really tall one. When I pack my lunch for school, I always have a second breakfast (first is my Vega protein and greens, as I am not really hungry at 6am, but my GERD means I have to have something in my stomach). Second breakfast is usually full-fat yogurt and fruit, or an egg cup. Elevensies is usually nuts. Lunch is a big salad. Afternoon tea is usually veggies and hummus. Dinner is up for grabs, but supper is usually something on the lighter and easy to digest side, like a Wasa cracker with peanut butter.

 

I really miss RyKrisp.

 

My wife seasoned a roast for taco meat this morning. It is marinating in that all day, then I'll grill it low and slow this evening and we'll shred it for tacos.

 

The end result will be somewhat similar to this: Mexican Shredded Beef (and Tacos) | RecipeTin Eats

Only the meat will be slow roasted over fire instead of simmering on the stove or put in a slow cooker.

 

I want to have tacos but we just had them on Friday. I don't think hubby will mind, though

 

Made myself thick pork chops
Seared with a dry rub. (A little salty)
Then some thick honey BBQ on the side.

Get a good mix of juicy meat with salty/sweet

 

Went to an elegant gourmet restaurant last night...treated my cousin to a 10-course tasting dinner.
Volt

This restaurant is owned and head chef by Bryan Voltaggio (Top Chef winner)

We had a table in a quiet corner with a large bay window.
The food was awesome.
The service exceptional. (I've never gone through so many dishes and utensils in my life)

What's on the site...versus of a true picture of the menu for the day below
LEMON TART domestic caviar, creme fraiche
CHORIZO MADELEINE smoked pepper
HAMACHI green tomato, cilantro, lime |
RAVIOLI cherry glen farm goats cheese, corn, chanterelle mushrooms
ZUCCHINI cauliflower, cashew, curry
CHESAPEAKE CRAB avocado, creme fraiche, mint
ROCKFISH eggplant, tahini, spinach, grape jus
PORK BELLY plantains, grits, garlic
COCONUT guava jam, white chocolate lime ganache, coconut sand, lychee granita
CHOCOLATE cinnamon cremeux, blackberries, chocolate orange meringue

The descriptions don't do it justice...from the servers speaking about how it is made, to what it tastes like.
My cousin and I agreed...the Hamachi stood out as the best of the night.
The tastes were fresh and significant, with ice shaving blended in which gave a burst of flavor.

 

"Experience" is the key word. The whole thing was an event.