WFDT

I got one those frozen Rouse's Wood Fired Pizza Spinach and Goat Cheese..
Surprise it was pretty good for a frozen pizza. I added some beef strips and red onion. I recommend cooking it a bit longer than directed. Tomorrow is the last day they are on sale.

Round steak rice n gravy


Lima beans and tasso


Garlic Bread


Cold Miller Lite


Excuse the mess. Kids doing school projects

Veal, mushroom, truffle sauce over pasta

Asparagus

Sangiovese from Tuscany

One of my better recent pasta efforts.

Scallopini of veal leg (~7 ounces) sliced into 1/2" strips.
Hydrated about 2/3 cup of dried gourmet mushrooms (Costco), chopped. Reserve hydration liquor.
Minced about 2 tablespoon garlic, 1/4 went on the asparagus, rest went into to veal dish.
Season veal with salt & pepper, add to skillet with melted butter & olive oil and garlic.
Saute veal for 2-3 minutes, remove veal.
Add 1/2 cup white wine, reduce about 1/2 of volume, add mushroom liquor making sure to not pour in the grit. Bring to fast boil.
Add in the chopped mushrooms, italian seasoning, basil, salt, red pepper flake, black pepper and boil until the volume reduces by 60-70%.
Add sauteed veal, 1/2 cup half & half, 4 ounces prepared al dente pasta and a little of the pasta water. Boil until the sauces reduces, thickens and the pasta is cooked trough.
Take off heat, add 1/2 cup parm and about 1 1/2 teaspoon of minced black truffles (brought back from Croatia).
Serves two

Poached salmon and acorn squash with apples.

quote:

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What type of rice is that?

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Basmati

I know. I'm not organized enough to cook a meal and take pics along the way. Hard enough to get everything on the plates at the same time.

Baked spiral ham, roasted asparagus, and candied sweet potatoes.

Had seafood gumbo and baked sweet potatoes here.