What's for dinner?

Yakatori marinated loin ends, grilled over lump charcoal; pilaf cooked in beef stock, and salad vinaigrette with crumbled blue cheese.

Dave, I've never been disappointed in any of their pinots. Before vacation I opened my last bottle of this same wine, vintage 1999. It really carries age well. I think I'm going to tuck a few of these away. They do drink beautifully now...so I'm always torn. Guess I'll just have to order more.

We are going to a birthday dinner party at one of our favorite restaurants tonight. The house specialty is Kobe beef so I will most likely twist my own arm and have that. Knowing this group, Champagne and a few nice Burgundies will be on the table. I'll probably have their five cheese mac 'n cheese as well.

Sichuan stir-fried chicken, celery, scallions, and chiles.

-Paul W.

[David M. Bueker]

Sounds great except for the celery Paul.

[Jenise]

Celery's good for you.

Celery's good for you.

True, but not all of us like celery. I don't like it raw or crunchy. When I cook with it, I mince it so that it contributes depth of flavor without crunchy chunks.

Crunchier the better, I say.

Well, it's Friday again. Anyone else having pizza?

I happen to LIKE celery. The dish was delicious.

-Paul W.

Saturday night. Rather, it's Saturday afternoon right now, and I'm thinking about what to do with the chunk of silverside eye beef I've brought back from the butcher. Considering roasting it with a coating based on French mustard and crushed almonds. But anything could happen between now and sundown.

Ah well it's mid winter here, it is cold, we have colds, so a big vat of veggie soup with cheese toast was all I could muster and all we really felt up to eating. But it hit the spot.!

[Jenise]

Saturday night. Rather, it's Saturday afternoon right now, and I'm thinking about what to do with the chunk of silverside eye beef I've brought back from the butcher. Considering roasting it with a coating based on French mustard and crushed almonds. But anything could happen between now and sundown.

Can't go wrong with beef and mustard! Silverside, I remember that from my years in England. What Americans call the top round, I believe.

[Jenise]

Ah well it's mid winter here, it is cold, we have colds, so a big vat of veggie soup with cheese toast was all I could muster and all we really felt up to eating. But it hit the spot.!

GIRLFRIEND! Where ya been? Don't answer that--all that matters is that you're back. What ya been up to?

Asian marinated chicken on the grill, old fashioned potato salad, an iceberg lettuce wedge with home made ranch dressing (because I have never made it before, because I think ranch dressing is overrated, but maybe home made will be better) and a very pretty, perfectly round, yellow squash, with green circles on each end, sliced into thick rounds and grilled with the chicken.
I haven't had old fashioned potato salad in years...since I prefer a fresher taste using herbs, and a lemon vinaigrette. The one on Pioneer Woman's site caught my eye and I had to try it, because the Farmer's Market has the most delicious small red potatoes right now, along with red onions. I have dill in my garden that is young and tender, so it was a good choice.