I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice
I’m so behind everyone…work insanity, thanksgiving plus out of town work insanity.
But we are back and hit gyoro-gyoro izakaya on the way home from today’s outings. We have been to the Palm Springs location a couple times…they have 150 restaurants in Tokyo and are venturing into the states….Japanese bar food.
They are one of the few places that stock echigo rice beer which by default has no gluten
Yellowtail and jalapeño are on the daily happy hour menu:-)
Shishito! On the happy hour menu too! They are served with a Carmelites miso which was unique
Uni hand roll
Kuroboto sausage yakitori and chicken liver yakitori…..and here we popped into meat eater zone.
Extra nice that yelp had a check in coupon of 5 dollars off every 25 dollars you spend
Here is my heritage bird-about 10 pounds fed exed on ice by d’artagnan for Tuesday arrival
You can already notice the physiological differences…look at the color of the legs and the size of the breasts vs a “normal” bird
I bought a brine mix this year….and I won’t again….way too salty! Here she is on thanksgiving morning getting ready for the grill
Breast side down she’s getting a brown on her undercarriage
She done and golden and moist after her upside down time as she rested
One of our two yummy cheeses held for this day.
So…the Cotswold celebrates our freedom from tyranny while still enjoying the food 🙂
I just tried these crackers for the first time yesterday and I love them!
Years old tradition
Mixed dried mushrooms soaking to join the stuffing
Rainbow mashed potatoes
Top to bottom: sweet potato, ruby yam, German butterball, and waxy white each with his own spice
Lambrusco is the perfect pairing for thanksgiving (so Bon appetit told me) but people can only remember their mothers Lambrusco from the 70s but the new companies are far less sweet and have flavored to stand up to the varied and rich flavors of thanksgiving. This one is new on us.
Table for two…note jims gluten free pumpkin pie in the rear left, deviled eggs and his cranberry relish next to the eggs
Heritage bird… This is way gamier than a store bought bird
My gluten free yeasted dinner rolls
Well they have a great flavor but are small little hockey pucks with absolutely zero air in them
And that was the dinner for two….even made gluten free gravy….had the pie for dessert and then we napped