🍴:
Mon – roasted koginut with a ground pork, apple, and sage stuffing as inspired by these meatballs that are happening sometime this fall, but also Hampton bought a squash with no plan last week and it seemed like a good idea. He roasted the squash and made the filling before a meeting with a new-to-town theater school friend-of-friends and warmed it all up together and added a panko/mimolette topping while I finished ballet class.
Tues – One-Pot Gingery Chicken and Rice With Peanut Sauce and cucumber
Wed – bavette with roasted honeynut squash and a shaved Brussels salad
Thurs – takeaway salad, steak, and a great red-skin mash from a murder mystery gig
Fri – our Mystery Men boss had, what else, a mystery birthday with a potluck. My character was a vegan chef, so obvi, I needed to represent. I made this bean salad from Rancho Gordo’s recs, and Hampton requested phyllo torte. This recipe has never steered me wrong; I went with a chicken spinach/artichoke dip version this time.
Sat – polpo e patate with arugula salad feat. the sous vide recipe that is as reliable as the phyllo torte above, with potato inspo from here.
Sun – red beans and rice with andouille from Smoke City Meats, rice, and sautéed zucchini. Since I hate onions and Hampton doesn’t do green peppers, we’re not gonna say more so as not to be banned from New Orleans.
🥃: why has it taken me this long to try club soda and angostura bitters as a cooking wine sub? Almost perfectly crisp yet interesting. Experimentation shall continue.
🐶:
📚: my NetGalley shelf has reached unprecedented levels of nonsense with a review rate down to 61%. Who wants to pay me to take a week off to read?
🎭: Wrapped up our first run of Murder is Forever and started Christmas service rehearsals. ‘Tis the season(s).
Ann Davis-Rowe 
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