Dinner will either be halibut or mahi mahi--I defrosted some fish and I can't tell which it is. Ooops, I guess I need to get better with labeling.
broccoli

Mixed antipasti of Toma cheese, salami, cotto ham, artichoke hearts and olives. I thought I picked a Rosso di Montalcino off the rack, but I wasn't wearing my glasses, and it turned out to be a Brunello di Montalcino. What's one to do other than enjoy!

Spaghetti with Rao’s tomato-basil & meatballs
fresh gigli with Rao’s tomato-basil and a side of crem mushrooms
fusilli with microplaned cheddar and a side of meatballs (dry)
cherry tomato & avocado salad (Rose Kitchen, 9th Arr)

freshly-baked chocolate chip cookies

no sartori strawberries

SMH....3 different pastas
Did you find a meatball recipe that you liked?

we have the deep-bowl (basket) pasta separator so that I can enjoy my spaghetti without having to eat fresh gigli or fusilli. Great $27.23 purchase!! I’ve wanted something like that since reading about it in 2008, in Bill Buford’s Heat, when he cooked pasta at Babbo.

I have semi-surrendered on making meatballs and today I noticed that Costco has the meatball brand that I buy at Safeway so I’ll probably return to Costco next week to get them. Since safeway steaks (choice) remain cheaper than Costco prime steaks, I’ll still not buy steak at costco. I also believe that steak is best when grilled / cooked with bone, so I’m disturbed by the idea of buying boneless steak. And of course I welcome hearing why my belief is wrong!!!!!

Costco steaks are rarely/never going to be as cheap as sale grocery store steaks as has been pointed out many times. I used to buy only bone in rib eyes but now I mix it up. I do think the quality of meat is better at Costco for the same grade and buy flank steak, boneless short ribs, skirt steak there. I would never buy lamb chops or baby back ribs anywhere eise.

Mom and aunt in town...they arrived last night and we did takeout Ethiopian since my aunt spent an earlier part of her life in Ethiopia and cannot get good Ethiopian food at home.

Tonight I'm making Weeknight Fancy Chicken and Rice plus probably a side salad. Tomorrow night is a surprise early 80th birthday dinner for my mom, since we won't be able to celebrate hers in person in a few months, with a great seafood chowder (Ina's -- shared the recipe last week), homemade bread and cake.

paywall on the chicken . Sometimes I can access NYT recipes and sometimes not.

Family dinner last night at a Chinese restaurant we've been going to since 1995 when I was in year 8. We used to go there with my grandparents because it's on the North Shore and they lived over that way. The owner still jokingly reminds me how sharp I looked in my blazer and shorts with long socks.

Anyway, after pippis in XO sauce my absolute favourite Chinese-Australian dish is mustard prawns. In no way are they Chinese but that English mustard kick is woah!

Aside from the prawns, we also had Peking duck, dumplings, fillet steak with honey and walnuts, cripsy vegetables and fried rice.

gorgeous food. Yum yum.

Screenshots emailed. My nyt cooking app doesn�t allow me to convert a recipe to pdf. Big blah.

I know it�s prime vs choice but the price and weight come to be so high that I just can�t justify the purchase. I feel that the bone makes a difference. I realize that I�m probably wrong, as usual. :-)

I really hope that others say if they prefer to buy their raw steak with or without bone... esp the t-bone where the bone has meat on both sides.

No it is not prime vs choice. I only buy choice whether at Costco or Ralph's. IMO the choice has enough marbling and I don't need the extra fat and shrinkage. I don't buy T-bone and I don't think it is available without a bone (T-boneless?). I think you have said that you usually have sirloin and that doesn't have a bone. It is probably only rib eye that comes either way and I am fine with boneless. Porterhouse also always has a bone.

A T-Bone steak is actually two different steaks attached to a bone; a New York strip steak on the long side and a tenderloin (filet mignon) on the small side. The difference between a T-Bone and a Porterhouse is the size, especially on the tenderloin side.

Exactly and I am not a fan of New York strip so that's why I don't get them although I do like a restaurant Porterhouse that is really thick and then sliced Tuscan style or at Peter Luger in Brooklyn.

I’ve bought steaks with and without bone since March, but now only want steak with bone. Yummers. I’m just torn by seeing the boneless steak at Costco, since I like cooking the steak with bone.

Panic pizza: cheese
panic pizza: cherry tomatoes, black olives, banana peppers, and red onion

Caesar salad (new best recipe)

desserts tbd

IMO, a bone-in steak is much more flavorful than boneless. I think you'll find that some people may prefer boneless for different reasons, but most will agree that the flavor is better on the bone. I find a bone-in slightly harder to cook evenly throughout, but it's a minor difference. And of course, when you pay by weight, you're paying for less meat when there's a bone. So it depends what you're using it for.