As an aperitif while cooking*, I had a martini. Then, I had a frozen pizza (Screamin' Sicilian Supreme) and a salad (Little Leaf Farms crispy baby lettuce, baby carrots, red pepper, cucumber; green goddess dressing). And an Austin St Patina Pale Ale.


*cooking: unwrapping the frozen pizza and putting it in the oven, and chopping veggies for the salad

I decided to go on a short diet, whereas my dinners this week will consist of salads consisting of shredded lettuce, julienned carrots, diced tomatoes, sliced mushrooms, bacon bits, and sunflower seeds. All topped with a creamy ranch dressing flavored with bacon. After reading the last 2 days of posts, I forgot I bought some croutons, so tomorrow will include them as well.

I made Ethiopian lamb with tomato-based gravy for dinner this weekend. Visually, it was very appealing, but I really should have gotten the meat from a butcher. The vacuum-sealed, Safeway-bought kind wasn't as good as it could have been.

Leftover deep dish pizza (pepperoni / mushroom) reheated with added diced onions
Nopalito tortilla chips
guacamole
Plain bagel with melted cheddar
raw tofu

It's slowly happening. After getting our shot #1 yesterday, we sat on the patio and toasted with a white rioja. Didn't eat outside but had all the windows open for the first time this year. Bring on summer.

My God, I believe you humbly stumbled into the perfect dinner.
I miss Green Goddess. Loved it when I was a kid. Then in my 20's I lived near an Italian restaurant in northern IL that had an amazing homemade Green Goddess.
My wife doesn't like it, so if I buy the Wishbone (or whatever brand it is), I'm the only one who eats it. I'll do that some day to see how that one fares.


Tonight, pork loin on the grill - if it doesn't rain, if the pork loin thaws in time, and if I get the propane tanks exchanged this afternoon. There are a lot of "if's" and not many backup plans yet.

Continuing to hone our wood oven pizza skills. This time we heated up the oven a bit hotter and had a bit more radiant heat from actively burning wood. Also tried a new dough using both active yeast and sourdough discard to get the flavor of sourdough but with a shorter fermentation time.


Green chile, pepperoni, black olives, and feta cheese on my side. Launched at 850 F and baked about 2 minutes.

You have nailed those pizza skills . Crust looks great.

Annie's Green Goddess is the best bottled one I've tried. They also make a Goddess dressing, which I think is sour cream or mayo-based. Green Goddess is better.

The dressing I had actually came with our Green Chef meal kit last week. We liked it so much I kept the remainder of the pouch. I emailed them to ask the ingredients, and it's tahini, miso paste, and lemon juice as the base.

It was a pretty satisfying dinner!

Green Goddess is very easy to make. The problem is that you have to buy a lot of herbs so end up with lots of extras. If you have a good herb garden, no problem.

Yeah, I've looked up the recipe a few times but come to the conclusion that it's not worth buying all the herbs. Better to let it be a special treat when I find it at a restaurant. I may look for the Annie's version mentioned above though. But just seeing it mentioned today triggered one of those warm childhood memories of a food I rarely see these days.

The Trader Joe�s version is very good as well.

I have tried both of those and they don't do it for me. I still haven't found a commercial one that I like.

I know what you mean. The Green Chef version that we loved had a really nice garlicky bite.

Now I really wish I had some Green Goddess to go with dinner tonight. Not enough to make a trip to the store, but still...

You people always make me hungry.

How did it go last night??

Want to join me at mizrahis in July? I�ll buy you luncheon and if your vaccinated and comfy, we could eat indoors there or somewhere with AC. I can�t eat outdoors in July for luncheon.