Lamb is my favorite seared flesh, or at least it was prior to my stroke, but I still like it. In fact, I have a small boneless leg of lamb in the refrigerator for tonight. Iâd definitely prefer if it was wicked, but kinda more normal lamb will still be good. LOTS of garlic and rosemary!
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Lastnights meal was layered nachos with salsa, welsh cheddar, mozzarella and parmesan cheese green onions and garlic scapes with sour cream on top.
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Well-- not as healthy tonight- but been waiting all week for the local shop to restock the sourdough from the Bakery!
So supper is Fresh Sourdough with chicken on one side, sharp cheddar on the other, lettuce and fresh beefsteak tomato from the garden. 
EDIT-1 hour later:
Ate HALFâŚbigger than I thoughtâŚwrapped the rest for tomorrow!
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I like when Mrs Foreigner cooks. Partially because it means I donât have to do it and partially because I know it will be awesome:
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I rarely eat out and when I do itâs almost impossible for me to order steak.
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Roasted garlic taters, blistered hatch chiles and clearance filet. Sorry I didnât get a shot of that pink
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Nothing but a lot of air fryingâŚthis old school air fryer kicks assâŚdelish folks.
Chicken leg quarters, tomatoes, shishitos, shrimps and wax beans done perfectlyâŚ
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Lastnights meal was cheese omlet and chips followed by mixed frozen berries in yoghurt and whipping cream with some cocoa powder moxed in.
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A little while ago, someone posted a picture of a caprese salad using cherry tomatoes. My inclination is to say it was @Pigeonman, but the CRS is at work, and I couldnât find the picture after scrolling back through a couple of weeks of this thread, so if it was someone else, my apologies. Itâs also possible it was in a different thread. I just donât know.
In any event, I couldnât find a decent tomato the last time I was at the store and then I remembered that picture, and went with cherry tomatoes. It was an excellent decision, if I do say so myself. I bought a couple of branches of the little red berries (did you know toms are taxonomically classified as berries?), some fresh mozz balls and basil and had a delicious fucking meal! Thatâs the olive oil and balsamic we use for fresh/uncooked dishes. We really love them. That was night before last.
Last night I made a small leg of lamb smeared inside and out with lots of garlic and rosemary. It will last me for probably four or five meals. I also roasted a few red potatoes and a small hand full of green beans. It was all damn delicious.
Okay, so last nightâs meal was really great, but I must admit that Iâve been spending a lot of time thinking about air fryers, @PhilCuisine. Where I would put it is the only question.
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It was me it was me!
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No blistering?? Haha
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Thank you, @Foreigner, for uploading that picture! Seriously, itâs really going to affect my quality of life in a positive way from now on. Thank you.
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Blistering?
I find that as far as store bought tomatoes go cherries are the best. We also have this balsamic glaze thatâs viscous and sweet that we use instead of straight balsamic (which is also good)
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Which balsamic glaze is that again? Something you make?
The cherries on a stem make sense to me because they ripen along the stem, so you are guaranteed at least some riper (though not necessarily fully ripe) tomatoes, rather than just random loose ones.
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Yeah, blistered cherry tomatoes are really good. I thought the cherry tomatoes in Foreignerâs Caprese were blistered. Hot pan, EVOO, cherry tomatoes. Get each side blistered. Season them when you take them out of the pan.
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I make my own balsamic glaze/reduction. Super easy. Good stuff. No added sugar or anything either. One ingredient.
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