It's Friday night. What's for dinner?

[Larry]

I don't know what kind of meat that is or what the dish is called, but I love love love green olives...

[Mik]

Chicken thighs with lemon,garlic and olives. Here's a better view. Castelvetrano olives are the best.

[Mik]

It's a pretty healthy dish overall. No dairy fat, and I poured the chicken fat off after crisping the thighs skin down, so it only has a little olive oil otherwise.

[Jolly]

@Mik said in It's Friday night. What's for dinner?:

Chicken thighs with lemon,garlic and olives. Here's a better view. Castelvetrano olives are the best.

When do you open the catering business?

[Mik]

@Jolly

I learned about taking your pleasures and making them business back in 1990 or so. I sold wine at my favorite shop on the weekends. Best to keep them as pleasures. It lost a lot of the magic when the dollars came into play.

[Horace]

Worked for aquas sister.

[Mik]

If I could cook on my back I guess that might work.

[Aqua Letifer]

@Mik said in It's Friday night. What's for dinner?:

@Jolly

I learned about taking your pleasures and making them business back in 1990 or so. I sold wine at my favorite shop on the weekends. Best to keep them as pleasures. It lost a lot of the magic when the dollars came into play.

Yeah. The more you compromise with it, the more of the magic is lost, but the more (and more reliable) the income. The less you compromise, the more fun it is, but the risk skyrockets. Such is my experience anyway.

[LuFins Dad]

@Horace said in It's Friday night. What's for dinner?:

Worked for aquas sister.

Speaking of Chick Pees...

[brenda]

@Mik said in It's Friday night. What's for dinner?:

@Jolly

I learned about taking your pleasures and making them business back in 1990 or so. I sold wine at my favorite shop on the weekends. Best to keep them as pleasures. It lost a lot of the magic when the dollars came into play.

Amen! I've tried to explain this to everyone who tells me to turn a relaxing hobby into a profession.

[Aqua Letifer]

[brenda]

That reminds me that I should make Pad Tai again soon.

[jon-nyc]

Good idea Brenda I haven’t made that in years

[Mik]

Tonight was grilled local farm pork rib chops, fresh picked corn and a salad of greens, peaches, candied pecans, blue cheese and a peach vinaigrette. Ice water because I needed to exercise tonight.

The local pork is like 100 times more flavorful than grocery store stuff.

[Aqua Letifer]

Not Friday, but whatever.

[Mik]

Good soup is as good as it gets.

[mark]

NY Strip from the local slaughterhouse, on the Weber grill (lump charcoal) with baked potatoes and greens. A nice 2018 Lodi Cab.

It was delicious.

[Catseye3]

A Bubba burger, mixed green vegetables, a plum.