Earlier in the week I made this tomato braised chicken recipe (using leg-thigh pieces instead of just thighs, served with brown rice and a sprinkle of parsley). It was okay, but maybe not something I’d do again. After that meal there was leftover chicken and rice, so we were all set for chicken fried rice the next day.
Maybe this is more properly called “unconstructed”? We had some frozen corned beef leftover from St. Patrick’s. Last week, we got beets, cabbage, potatoes and onions in our CSA share. So red flannel hash it was.
We were away for a little while, vacationing in the Southeast. Visiting friends and family, a beach where you can take off your clothes and just stand around in the water, mosquitos, humidity, etc. So we left feeling like we didn’t want to come back to plain old San Francisco. Sure it’s beautiful every day, but it gets cold every night! Then I walked to the market…
If you want to be fancy, call these salmon croquettes. They could also be salmon cakes, like crab cakes. It’s just another way to use canned fish. A delicious way.
I don’t have any pictures for this, but they look pretty much the same as the peanut butter cups so you can use your imagination. I tried something different today and don’t really consider it a success but it’s still really good and I’ve eaten maybe five of them already.
Equal parts almond butter and unsweetened, shredded coconut that’s been ground (in our coffee grinder, but I’m sure a food processor would work) even further. Greased the muffin tin with coconut oil. Smoked salt sprinkled on top.
The flavor is good (not too sweet!) but these MUST be kept frozen because the filling is much too runny, basically the same consistency as almond butter without any coconut. Maybe next time half powdered sugar and half coconut? I’ve made a similar candy (buckeyes) with peanut butter and powdered milk, but it really doesn’t taste like the real thing. Anyway, the coconut is maybe a good in-between. Or perhaps a mixture of all three…
The coconut oil really helped when it came time to smack the candies out of the muffin tin. I think any oil would work…
And finally, what I’m really working toward is a version of this that doesn’t have to be stored in the freezer or fridge. Does such a thing exist without using weird super-processed oils? Do I just need to be better about tempering the chocolate?
I love the lemon caper dressing at Dressed in Atlanta.
Sirloin steak was on sale recently.
A while ago Mark grilled some steaks we bought off some guys in a truck. We cooked two more earlier this week.
So we still don’t have a reliable fridge, which precludes us from stocking up on a lot of proteins. We’ve been eating a lot of eggs.
I guess one of the nice things about San Francisco is that practically every afternoon is warmish and sunny (at least where we live), day drinking weather.
This blog has become not just a record of things we eat, but also of things that aren’t so bad about San Francisco.
Tom Collins recipe from here, stirred.
