You cut off the beer list!

I wish I could find sand dabs on the east coast. Absolutely right up there with the best gulf fish.

Simple dinner including below . Also fish ( selar ) stuffed with chilli , fried fish ( tenggiri ) fillet and Chinese cabbage . Longans for fruit
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Korubuta pork ( leftover ) egg fried rice with carrots , corn and long beans ; Chye Poh ( pickled radish ) omelette
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2 types of kueh : black rice salat and pink layers ( usually rainbow hues )


Oh yes , had a sardines puff

the sand dabs were great. Boneless!
so here’s what… I took a photo of the beer list. I love draft beer - it’s absolutely something that I CANNOT ever get at home. Everyone can buy wine and pour it at home. Everyone can make cocktails at home with ingredients from 3 grocery stores and free online videos of recipe guidance.
I ordered a draft MODELO NEGRO - a black modelo. I’ve never seen draft modelo in my part of CA. And the server has to return and eek tell me with a very decent apology that their tapper is broken - on Sunday of Memorial Day weekend! Omg. Yes draft beer for me. I settled for the spicy Ancho margarita.


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I have canned sardines because I want to make a spaghetti sardines pasta dish that I had at Caffe macaroni (Columbus st, Sf) a few years ago and I’ve still yet to cook this. How was your sardines puff?

You may want to try windowpane flounder. They taste very similar to sand dabs...in my opinion. There isn’t a fishery for them here on the east coast, all specimens are by catch...when targeting winter or summer flounder. From what I’ve read, they are also caught in the Gulf...so good luck!

Thanks. I’ll have to talk to the local fishmonger: Bubba’s Crabs. I’ve had fresh gulf flounder. Still prefer the sand dabs I’ve been served in and around The Monterrey Ca peninsula.

Get yourself a growler and take it to your local brewery. In Alabama and Florida there are taps at some liquor stores for growler refills.

Leftover lasagna from last night.
Fried chicken thighs
Raspberry lemonade

Thanks on growler - I really don’t drink much at home; just social with friends or occasional restaurants on vacation with family. Super fussy.

I enjoyed my sand dabs - they were specific Monterey sand dabs. It means a lot that you like them!! Tells me that I made a greater choice than realized. It’s like when I found out that Jaimito loves robbins cherries jubilee ice cream.

Just be sure to drink the growler within a few days.

McCormick style brisket! The pulled pork was catered.

I took a screen shot of the menu. I'll be trying that Pear Elderflower Spritz in the near future. We recently had St. Germain Cocktails (sparkling wine, St. Germain, club soda, twist).

Like this?


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not sure if I said but quails lodge is a Peninsula property - I only finally went in 2020 but it’s now 3 different visits that we’ve dined at this restaurant. I don’t care if it’s Sysco Gourmet thaw & reheat - the food is really good and the service is phenomenal, for my needs. I hope you enjoy your cocktail.

I like the property enough that I’m willing to pay cash directly on their site to book 2 nights in their premium king suite, which has the “living room” separate from the bedroom, as well as a 2-sink potty.

That's 4 different recipes!

No, McCormick style. Because McCormick sells all the spices, and this recipe has allspice in it. (I'm still trying to figure out how to harvest allspice berries from my allspice bush, which is flowering.) It's slow roasted with onions and a bunch of spices including allspice and leaves. McCormick style.

Leftovers in our vacation room:
Mac & cheese
cauliflower Florentine
baba ganoush & pita

Buttered sourdough toast

gayle’s cookies (Gayle’s, capitola)
Girl Scout cookies


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Caprese salad
Roasted baby potatoes with herbes de Provence
Lobster claws and legs with grilled lemons & browned butter
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Pork chops were served at the Memorial Day BBQ I went to today. I've never been impressed by a pork chop. These were no exception. No matter how good they may look, I'm always disappointed.

You'd better STOP posting pictures of your food, otherwise am putting you on ignore.

Where do you get those great tomatoes? Too early for them to be so ripe and juicy.

Expect a doorbell ring, I want those tomatoes, with just salt and evoo,

A kabob chenjeh platter with steamed saffron rice, lavash, grilled peppers and tomatoes with mast va khiar on the side. Sumac to sprinkle for additional flavoring.

Chicken and aubergines today

Lol...i am sure you won't be the first to put me on ignore...for other reasons.
I have been buying Campari tomatoes on the vine. They are NO where close to a nice home grown or farmer market one. But they are decent considering they are from the supermarket....not big but always ripe, and juicy and red. I wouldn't eat them plain but with balsamic and evo and maldon salt they work.
My doorbell doesn't work...just pound on the door. ;)

K1 speed birthday party supper
1 slice pepperoni
1 slice cheese
sweet tea - iced tea bottle (half a bottle - 42gm sugar for 1 bottle!)
Birthday cake - devils cake with chocolate frosting

now that I’m home…
Lotsa water
maybe a dinner salad in 2 hours. Gotta offset my supper!

A few uneventful dinners after arriving home from vacation. But the more interesting one was an uninteresting bratwurst. My cousin gave me some homemade brats and breakfast sausages about a month ago. He's a deer hunter, and my wife doesn't like venison. But he mixes the venison with pork and beef. The brats were interesting and uninteresting simply because they tasted like brats and not venison. We tried the breakfast sausage links as well and it's a new favorite. None of the sweetness you often get in store-bought brands, just a real good savory flavor. Both were hits with my venison-hating spouse as well. And they were free :).

Tonight's dinner - pork tenderloin. I'm not in charge of the menu, but there's talk of pounding it into cutlets. Fingers crossed.

Its shocking how few products are made without sugar. Breakfast sausage is an excellent example. Be sure to heap praise on your cousin in hopes of more free sausage.

I plan to. Hadn't seen him for a few years and then was visiting my aunt and uncle (his parents). He stopped by with a cooler full of homemade sausages, fresh and frozen, and was thrilled to have us try it. We still have a few dozen left. I found out he's also been getting into wood working. He showed me a beautiful, professional looking, two-tone cutting board, and I asked how much he was selling them for. He said, "I just make them for fun and give them away to people. Do you want this one or should I make you a different one?"
I took the one he showed me :).

Turkey taco supper including house made guacamole, red onions sautéed in Gruet sparkling white, and housemade pico de Gallo.
vegetable platter
desserts tbd

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Hard or Soft Shells? I love the Dinosaur tortilla holders.

Tell me more about this please. I've pickled red onions for tacos but never sauteed in wine. Are you cooking in oil or butter then adding the wine and letting it cook off?
What is the resulting flavor?

Amazon! For Christmas one year, I sent my sister dinosaur taco holders and Nessie ladles/spoons/pasta servers.

Both! Thank you. They’re SO CUTE
i reheated 4 hard shells in the toaster oven at Warm.
I heated 3 soft flour tortillas.
my spouse and I ate hard. The lovebirds ate soft.

I cook the red onions in olive oil & some salt. Then (after they’re nearly fully cooked) I add the old chilled wine. And indeed I let it cook off.

Old because the bottle sat in our cabinet for over a decade and in another cabinet for longer. Chilled because I opened it a month or 2 ago for cooking and then I put it in the fridge, using it periodically for more cooking.
it tastes great and I use this method for cooking any onions. Maybe a newer wine would be better. I eat the onions as part of the meal and I rarely eat the onions on their own. I definitely sauté onions when grilling steak.

I think the question remains why are you using the wine at all. Most people just saute the onions in oil and are done with it. Considering that you have said that you don't like the flavor of wine, why are you adding the wine step (especially since a wine that has been open for a couple months likely tastes more like vinegar than wine)? Just add a splash of vinegar if that is what you are going for.

My thought too, is this really just a white wine vinegar?
But I don't have a problem with it if it's just a way to add some acid rather than throwing away a bad wine. I was just trying to figure out the flavor, and I suspect it's kind of like a less-potent, faux-pickled onion. I'd probably try using it as the pickling liquid and skip the sauté step. But that usually requires at least a few hours to soak in.

When I caramelize onions, I add a splash of red wine vinegar which sounds similar.

I don’t dislike the taste of wine. I love wine. Drink it socially on a regular basis - I think I had a glass in February??

i used sparkling white wine from GRUET (New Mexico) - I’m sure it’s become a vinegar by now.
the pickling sounds good.
if I ever use up my existing wine inventory, I promise you that I won’t be buying more wine to use for cooking. In fact I prefer to not buy any wine!

That sounds great. I use red wine vinegar for my beloved oil & vinegar salad dressing!!!!!

This. Why add wine, and if you are adding wine, why add really old wine?

If he’s like me, it’s because he’s too frugal to throw something away.

Plus what else do I do with that wine? Maybe one day I do a taste test of sautéed onions. With and without wine.

I sat at the bar of my local pub and ate dinner for the first time in 15 months!! Such a nice change that we weren't even annoyed the jukebox was broken. :) Goat cheese, mushroom and caramelized onion pizza for the win.

(We had to show our vcard to eat inside.)

Tonight, I didn't feel like cooking on my day off after I finally got my first shot of the Moderna Vaccine. My wife said let's have Chinese, and was told get Shrimp W/Lobster Sauce. Well, I know she really doesn't like Shrimp, so I actually got Seafood S'oong, which is a combination of Shrimp, Imitation Crab Meat and Small Scallops in Lobster Sauce with Pork Fried Rice and Egg Rolls. It was soooooo good!!!!!

Now I just finished it off with 3 Pepperidge Farm Thin & Crispy Toffee Milk Chocolate Cookies. My left arm is so hurting right now.

InstaPot Pork Carnitas, with Plant Plower Califlower wraps along with Fresh n' Nova garlic sauce (I'm obsessed with this sauce also know as Toum) and Broccoli with butter.

Hope your arm does not remain sore for long , usually a day or so ..


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Ours was a mix of take out and home cooked


From left , crispy batter bits , Indonesian style “ ayam penyet “ ( flattened or smashed chicken ) & then the home cooked steamed beancurd with pork floss , modified Nonya chap chye lemak ( our recipe ) and another attempt at wanton which shape has to be improved upon

I'm frugal, but at some point, you need to throw things out because they lose the taste they are supposed to have or spoil.