Chicken and orza frittata.  That’s what I made for dinner.  

Chicken, orzo, roasted bell peppers, creme fraiche, scallions, ricotta cheese, sea salt, eggs, parmigiano reggiano.  I love this dish because it makes a good cold leftover.  I’ve been cooking a lot lately.  On Monday night we had my mom over for “Mom’s Choice” dinner.   Of course, her choice was:  prime rib.   Here it is hanging out with some roasted fingerling potatoes before I dressed the platter. 

However, my mom LOVES her kimchee so we made some Persian cucumber kimchee

and chive (from her garden) kimchee to go along with it. Hey, like I said, it was “Mom’s Choice”.

Wednesday I had a craving for pasta so I made some fusilli bolognese.   Too hungry to dig out the camera. 

I took a break the rest of the week but on Saturday night, we went out to T-Rex with Mimie and Jon.   I think we probably ate 70% of the menu between the four of us.  Satisfying as usual.  Here’s what the long cut short rib and babyback spare rib 2-way looks like.

I totally thought we were going to have to wheel Jon out of there.  

Although earlier in the day, I had a bad encounter at a restaurant.  Maire and I decided to grab brunch at Chow’s in Lafayette.  It’s weird.   The place is always packed so you gotta figure that they offer good food and service, right?   Well, it started off with a big hair in my water.   Then cold minestrone.  Wha? When did minestrone become a cousin of the gazpacho?  We thought Maire’s lunch was safe but as she finished up her cobb salad, right there was yet another hair, swimming in the dressing.  Ugh.  Anyway, the place was mediocre and the food bland.   The location and service was good, however not enough to make me go back.  So sad. I love finding great food near my house.

I’m thinking mostly seafood for this week’s cooking adventures.   Did I ever mention that I am not a big chicken or pork fan?   I think it goes back to my days laboring away in path class.     I always will pick the seafood, red meat or vegetable dish over the chicken or pork.  However, Matt’s a big chicken AND pork fan so I deal…and I never add green peas.