What's cooking?

Not so much cooking, as merely picking and eating Sweet Million cherry tomatoes.
They are so tasty, but I wish I had gotten them in the ground sooner.

Tonight we had one of our go-to quick-and-easy dishes, chicken in a sauce made with canned mushroom soup and curry powder.
Except we were all out of curry powder.
But we had almost all the spices to make it from scratch. Uh - black pepper, dry mustard, cardamom, cumin, ginger, turmeric, and cayenne . . . that's all I recall. It was the coriander that we didn't have.
Even without the coriander, the curry powder turned out to be way tastier than the ready-made stuff. It also had a bit of a fruit-like scent when it was simmering.

So, moral of the story: It's totally worth making curry powder from scratch.

Tonight the wife is having her favorite, Sea Scallops and I'm having mine, Ribeye

Tonight the wife is having her favorite, Sea Scallops and I'm having mine, Ribeye

Yes, please.

Sorry Freddy all gone

Sorry Freddy all gone 

It all looks delicious, Dave, and that Cabernet Sauvignon is just perfect.

Fried Taters and some Pork Chops

This is some leftover Raspberry Coulis (pronounced "coo-LEE") that SWMBO had made to go on a dense gluten-free chocolate cake. Somebody else made the cake and gave it to us as a thank-you for letting them use our car while theirs was in the shop for two days.

Ingredients are formerly-frozen raspberries, orange juice, and sugar. The seeds got strained out but the strainer was too coarse for the OJ pulp. I don't care.
Isn't the colour gorgeous?


She made it (the Raspberry Coulis) for me on Valentine's Day. A few days before that I had made an off-hand reference to having some at a café a few years ago, and how nice it was.
Best—girlfriend—ever.

I had some lots again tonight on a piece of two-week-old cheesecake. Still mighty tasty.
This is now officially my favourite dessert topping, having bumped Hershey's Chocolate Syrup into second place.

John, you have me salivating! Yes, it's gorgeous and I can taste it all the way over here.

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I've been playing around with fresh veggies. My diet requires me to eat lots of them and I get tired of the same old things. Somewhere I got frying cabbage into my head so I tried it. Cut the cabbage as one would for coleslaw (long thin shreds). Then into the pan it goes on med high heat (adjust so as not to brown) with lots of butter and a bit of salt. I like to stir fry it until the thin shreds are tender but the thicker parts still have crunch. Keep it moving, it cooks quickly. A little gran' garlic at the very end, then into a bowl and some balsamic vinegar finishes it. It tastes much better than it sounds. I made a variation using the cabbage as the "noodles" in a stir fry and of course soy sauce was used along with other veggies and I don't remember what for protein. Again, pretty good. And it's fast. It's also something different. I find 1/4 of a med size cabbage is plenty. It'll look like a lot but it cooks down.