Tonight was lamb (Patek) tikka masala with two leftover grilled lamb chops, sweet potato, carrot, onions, garlic, and extra tikka masala powder from World Spice in Seattle. It was restaurant quality. lol
Tonight we're going to Primo Grill. I'm thinking about the halibut
but his pork chop is alway's popular.
I picked up a 1.5 pound package of lutefisk at Tacoma Boys today.
I'll be home alone for Christmas Eve and will fix it for myself. The
sides will be mashed potatoes and peas. I'll probably have some
oysters and herring, as well.
Dinner will be smoked Ham steak either with eggs and potato and onion homefries or with mashed yellow and white potatoes and collard greens fried in the ham drippings.
I used to be able to find frozen turnip greens with pieces of turnip but now I can't find them anywhere. There is an over abundance of kale!! I can't even find frozen mustard greens. I'm amazed I found the collards. Everything has kale with it. I can't wait for the kale crazy to vanish. So I can have turnip greens with my ham again.
We had the kale discussion at dinner last night. I'm tired of it from the CSA. I'd rather have swiss chard. Beet tops are my favorite.
Last night there was no halibut on the menu and Andy got the pork chop so I got the rib eye. I had to send it back since it was almost well done when I ordered blue rare. The second one was better but still to done. The flavour was excellent so can't complain to much. The potatoes and brussels sprouts were good. My appy was mussels in a lime cream soup and were excellent.
Lunch was a big plate of scrambled eggs and chives with sliced tomato.
Dinner was Thai coconut soup (Amy's organic from the can) and crescent rolls from the blue tube.
Ate two of the crescents with the soup, mostly for dipping and covered the other 6 with Nutella to take to the young married couple next door, as part of a treat tray, along with some Rolo holiday wrapped caramels and Brach's peppermint nougats.
They loved it.
Tonight I smoked some chicken wings on the stove top smoker. I used hickory chips. Smoked them till tender and fully cooked then into oven on convection roast for 10 minutes to color. I dipped mine in blue cheese dressing and BBQ sauce. Everyone loved them.