Chomp & Gulp

This is an excellent hint as to my birthday meal:

More…

What happens when I am asked to help AB make dinner for the next night (chicken enchiladas! Yay!) when I’m halfawake? Well. Invariably, I mess something up… This time, I dumped enchilada sauce in with the chicken. SO AB, with her usual calm and aplomb, decided to invent lasagnchiladas!… Which have all the same ingredients as enchiladas, just layered instead of rolled. It’s easier for us than regular enchiladas, and seriously tasty.
Lasagnchiladas in the pan
See my deliciously bubbly corner?
Plated, with brussel sprouts and a bit of sour cream!

N makes the best pumpkin pies in the world. She makes the crust herself, using techniques passed down through the generations. She uses pumpkin that she’s carved out of a real-live pumpkin and then cooked. She makes fun pastry decorations to sit on the top of the pie. She doesn’t over-flavor with cinnamon or all-spice so you can still taste the pumpkin.

OK tonight’s dinner was pretty much amazing. It started simply enough:


Followed by just a little bit of pan frying

which probably isn’t the best plan, healthwise, but seriously genius because then we buffalo’d the chikkie bits


Which is genius. It made AB really happy.

Told you! Then we wrapped these little chikkie biteys up in tortillas with some blue cheese, lettuce, and tomatoes from the patio…


Yummie!

I’m sure you’re all jealous, mmm buffalo salads tomorrow.

I know there hasn’t been much activity lately, and I also know I haven’t cooked too much lately. But if there is one thing I do and enjoy, that thing would be eating. This past Sunday, I had been watching Barefoot Contessa making croques monsieur and realized that I had pretty close to the right ingredients. The night before, I had made some fromage fort, and AB had made garlic bread… I’m sure you can see where this is heading.

The first step was carving off a sizeable (sandwich-size) chunk of garlic bread, and applying the fromage fort.

Obviously, for a ham and cheese sandwich, the ham is necessary (I also threw in a layer of swiss, because the ham seemed lonely)

Next, I slapped the sammy together and placed it in a pan. (I smushed it down a little bit to try and get it to stick together)

I baked it for about 10 minutes, sprinkled some mozzarella on the top, and shmelted that slightly.

And then, I ate it.

Had Ann over for dinner Sunday, and Abby made fancy Macaroni and Four Cheeses. I forgot to photograph it Sunday, but Monday night leftovers were delicious.

Abby also made fancy flourless chocolate cake that was great.

And tonight, I made pretzels! They didn’t turn out quite right (I think I need to de-gas them more and also boil them in baking soda water, I was trying for Bayrisch hard pretzels and really they’re like rolls with salt)

Alexis and i went to Blue….had some sushi. It was really good, as it always is. We had the Sake Mahi, the Cloud Nine, and the Crunchy Blue, my personal favorite.

The front one is the Sake Mahi, next is the Cloud Nine, and finally is the Crunch Blue.