https://cooking.nytimes.com/recipes/1024243-rhubarb-roasted-salmon?unlocked_article_code=1.J08.iySK.6wyGQaeO1mPm&smid=share-url

sides are roasted potatoes with garlic and stir-fried lacinato kale.

It takes us at least two dinners to finish a bottle of wine, so we'll continue with what we had last night: a Silvaner from a village about 12 miles from where I lived in Germany in the mid seventies. Franconian wine is hard to find in the US, since not much is imported, and like German wines in general, it's more expensive than similar wines from other places.

It takes us at least two dinners to finish a bottle of wine

When the RG is around, it takes at least two bottles of wine to finish off a dinner.

I think I like it your way better.

At least he drags the bottles out on recycling night.

Leftover Thai-style curry soup with shrimp, coconut cream and butternut squash. Over rice. Mild per medical diet.

Raspberries over chocolate pudding. Dab of Greek yogurt.

Navy bean soup for a starter now.

I'll cook after TJ heads off to work a few hours later this evening.

Salmon - sauteed in butter and lemon, lightly seasoned (if at all). Sometimes I just want to taste the fish.
Steamed fresh Asparagus

Fish is a favorite with the canine. I'm sure he will assist the cooking from a short distance and be ever vigilant to tend to anything that might succumb to gravity.

Toss salad with ranch dressing.

Good Evening

Steam fried in evoo and veggie broth: chopped onions, minced garlic. When soft I added butternut squash cut into small cubes, cut green beans, more veggie broth and bay leaves. Cover and steam until the veggies are done. To the liquid I added cooked chickpeas, turmeric, gram masala, Tbsp tomato paste, fresh chopped parsley, and cayenne pepper. Served over organic brown basmati rice. Cheers! 🥂

lemon pepper. good w/ rice.

couscous, some vegetable tbd, and pea pod pudding, a savory custard from "Root to Stalk Cooking". Basically, you simmer pea pods (minus the peas) in heavy cream for about 10 minutes, then let steep in the warm cream for about a half an hour. Then strain out the pods, and prepare like a regular custard. Not too sweet, and with a definite pea taste. Since fresh peas expensive - even if home grown given how much space they take up for the yield - it's a way to use parts that would normally be discarded.

Boneless skinless thighs marinated in lots of grated ginger, lime zest, and a half cup of mayonnaise. Delicious.