I fried the last 2 slabs of the tofu I had marinated in buttermilk. I cut the slabs into cubes and made a spicy peanut butter sauce. Use chunky peanut butter, soy sauce, ginger, cayenne, and browned some onion. When the sauce was ready, I put some of the tofu cubes in and topped with some frozen celery. Lots of flavor, all kinds of crunch.

I had it with white rice and noodles and veggies from the soup I made yesterday.

Frozen blueberries and a piece of dark chocolate for dessert.

Grilled tomahawk lamb chops marinated in olive oil, Balsamic vinegar, salt & pepper and served with grilled potato wedges and grilled asparagus.

I love cooking outside!

for the Grapefruit Ponzu... Can't wait...

This will be a great addition to my Americana cookbooks...

BTW... My grandfather was once upon a time the lighthouse keeper for the Cape May light...

I love to visit the lighthouses and think about what it must have been like, especially back in the 1800s.

First grill-out of the season!

To a pound of ground local lamb I’ve added some cumin, turmeric, ras al hanout, chopped cilantro, a big clove of grated garlic, an egg and some bread crumbs. Smushed it all around and formed 5 oblong burgers, which have been chilling in the fridge.
Also grilling up some eggplant rounds. All served with a fresh-mint and lemon yogurt sauce, white rice, and a tomato/cucumber/basil salad. Pinot noir, also.
Later, a brownie beneath some coffee ice cream while we watch a show….

Peanut butter pie later.

Good Evening

Got a couple Quorn roasts (a mushroom-based seitan-type thingie) on the cheap and had a proper Sunday dinner-type meal tonight—roasted with tatties and carrots and with a nice brown gravy.

Pretty respectable for something that took hardly any effort.

A, as you say, “proper” dinner!

Ive had those Quorn cutlets before. Really liked them.