Nit sure when I’ll return. Probably in a couple of weeks.

Paul ???? Who?

not sure if you’re kidding and it’s the late paul Prudhomme


https://en.wikipedia.org/wiki/Paul_Prudhomme

No, I wasn’t kidding. I was confused because Paul Prudhomme had not been at Commanders since the 1970s. Therefore, I didn’t know who you were referencing.

Trying to figure out gaobest speak is often a challenge. Often the references are wrong, making it even more of a fun time.

Blueberry pancakes with Costco Bourbon barrel aged syrup

grilled boneless sirloin steak, marinated carne asada style (usually suggested for skirt and flank steak)
grilled corn on the cob (no toppings)
homemade chimichurri and pico de gallo
safeway’s mild guacamole
thick tortilla chips

cheeseburger sliders on freshly-baked roll-ppang

assorted ice creams for dessert


paul and emeril are the only MSY chef names I know

how’s the bourbon aged syrup? I’ve been tempted to buy a bottle.

It's good...I don't get any bourbon from it though. I liked the one they used to carry much better..it had a vanilla bean but I haven't seen it in ages. The bourbon one is still a good price for pure maple syrup.

Anything with syrup is lovely any meal and especially supper :-)

Caesar salad (new best recipe book)
pizza - 1/3 cheese, 2/3 topped with feta / red onion / green olives

leftover meatball with marinara sauce
roll-ppang

it took me about 40 total minutes to get it all done - pre-Covid just the caesar would probably take 40 minutes. Between experience and the kids cooking classes, I’ve learned really well how to get meals prepped and cooked within 40 minutes.

Do you have a picture of the pizza once cooked? I love green olives and red onions on a pizza. Wondering how it looked with the feta.

The feta gets super melt white on pizza - it’s the block feta while cold and actually very tasty just by itself. Trader Joe’s.
the green olives are canned from Lindsay although Safeway private label probably has it as well. We get colossal black olives from Safeway.

I bought waffle cones and combined with our 10-16 containers (14-Oz) of ice cream, which is probably 8-10 different flavors, I can’t imagine logic for returning to an ice cream parlor. A cone at a parlor usually comes to $7-8 while the 14-Oz retails $5.49 and I've obsessively been buying them on sale. Naturally there’s a current ice cream sale so after our red freezer is delivered tomorrow, I’ll return to shop after we ensure that the freezer works.

https://cimg8.ibsrv.net/gimg/www.fly...2773c8f83.jpeg
https://cimg9.ibsrv.net/gimg/www.fly...966b93f41.jpeg

Southern fried chicken, mashed potatoes and gravy, and asparagus carried out from Roaring Fork in Scottsdale. With a couple of very potent and very tasty Frozen Huckleberry swirl Margaritas.

Cheeseburger sliders on roll-ppang
greek lamb sausage
Cold gazpacho
Caesar salad (new best recipe)

freshly-baked chocolate chip cookies
various ice creams (rocky road / chocolate and cherries jubilee / Coldhaus milk & cookies)

Please tell me that kid isn't eating cheeseburgers every night for dinner.
Did you make the gazpacho? Yummy.

I slow cooked some lamb shoulder. It really is my least favourite way to make lamb, but the fans were wanting it. I got delivery of some red gum smoking wood which I used and actually really complimented the flavour. Anyway, it was served with a lemony, garlicky, parsley, oil (Greek chimmichurri? :D) concoction I dreamed up with some tahini served on pita bread. Sides were a Greek salad.

They all liked it, but I just find lamb such a rich meat already and slow roasting it makes it doubly so. I remember at Botswana Butchery in Queenstown (great place) having a 9 hour slow cooked lamb that was so rich, I ate a bite of it and couldn't eat anymore, it almost made me feel sick.

Cheeseburgers are indeed not every night. I ended up eating some uneaten cheeseburger last night and it was really good. Impressed. I really love the Caesar salad.
my spouse made the gazpacho. I keep thinking of Rimmer trying to discreetly tell a server about how the gazpacho was cold, tee hee. I’ve used that Red Dwarf joke forever.