That recipe has been tempting me since NYTs published it but Mr CE is not an eggplant fan. :(

We isolated for 10 days before my mom and aunt arrived to visit, and had to bid them a tearful farewell yesterday. It was beautiful outside so we walked down to our local pub, which we typically visit a couple times a week for a meal, and had dinner outside. We split tatchos (think nachos made with tater tots), I had a steakhouse wedge and Mr. CE had a burger. Plus, a slice of leftover birthday cake for dessert. (We had an early birthday celebration for my mom while she was here.)

So sweet about the visit :-). Hope you can repeat sooner than later!

perhaps the eggplant dish would be for you and a substitution can occur for Mr CE :-)

For dinner, I had cheese, crackers, salami and pepperoni, then after a nice nap, had dessert of three mini cupcakes and a brownie.

It's Taco Saturday here :)

Fried chicken thighs
leftover mashed potatoes
leftover pad thai
cheeseburgers in bunny buns - no steamed cheese!

Interesting. I love fresh pasta (and making fresh pasta, although not as often as I’d like). But I’ve always fallen on the dried side of the great big “dried v fresh” debate re lasagne, on the basis of it being baked and also that fresh pasta doesn’t do well for leftovers.

I might try with fresh to see what it’s like.

Did my chuck and brisket burgers on the BBQ. I also did some vege kebabs to serve with. I think I upped the fattiness in the burgers. They were good, but I feel as though I'm going to have a restless night's sleep. ;)


https://cimg2.ibsrv.net/gimg/www.fly...1e9543f3d.jpeg

Great meat combo....do you grind your own brisket/chuck mix? Why the pan...were you concerned about the meat falling apart .

I also pondered the pan :-)

Maybe because he wants a crust or because of the high fat content of the meat he wanted to avoid flare ups.

We had a lovely GF spaghetti dinner last evening. I make a great homemade sauce. GF pasta for me (Barilla tastes best to me) and regular pasta for my others. I wish we had gf fresh lasagna sheets. I do have dry Barilla ones in the pantry. Secret to my sauce is a bit of good red wine in there. mmm. Very satisfying.

While I appreciate the "crustiness" of a pan/griddle fried burger, flare ups on the BBQ are essential for flavor IMHO. I encourage them. :)

I doubt they had FRESH GF lasagne sheets. They only mentioned that Sainsbury had a fresh GF lasagne which (to me) means that it’s a GF lasagne sold in the prepared foods / deli section of the shop.

I would prop bet on this and how others interpret “fresh GF lasagne” at sainsbury’s...

Yes and no...some flare ups are good and some are too much and leave soot on the food--it is a fine line and hard to control with real fire as opposed to gas.

I did grind it myself. The pan is partly because you're right, I'm worried it will fall apart and partly because it will cook in its own fat with the pan. If that fat hits the flame the flareups will be crazy, it's about 30% fat.. I'd do it on the stove but even with an extraction fan the kitchen will still stink so better to do it outside on the BBQ.