What's for Dinner, Thurs., Dec. 8, 2022
Calimari, Rhode Island style (has pickled, hot and regular peppers deep fried, yum) with lemon aioli.
Fish tacos for me. From the menu description: "blackened mahi-mahi, huitlacoche, cabbage, cilantro."
The RG had a salad, tuna nicoise. It had seared ahi tuna, marble potatoes, haricots verts, heirloom cherry tomatoes, kalamata olives, and mustard-shallot vinaigrettej.
He loved the tuna, but it was um....relatively uncooked, shall we say?
The RG chose several wines from the wine store next door to the restaurant. I had mine as a spritzer since even restaurants around here don't have kombucha.
We went to a favorite restaurant that we've been going to for years.
We're having dessert at home, though, which will be apple-walnut pie and flan with coconut topping. Decaf for me and probably wine for the RG.
= new reply since forum marked as read
A little quicker than soup 
I just won an anise pizzelle, everyone.
That rib recipe looks like a winner so I saved it under "Hippywife's BBQ Ribs."
And can I ever identify with not finding the paprika. I haven't been able to find mine for a while now, so I bought a NEW bottle of SMOKED paprika. That was not easy to find (regular paprika, sure, but not smoked).
I always drool as I stroll by the ribs at the store, but I usually don't buy them because I know I could do a better job. Plus the RG would complain about them sitting under the lights for hours. Might try this for Sunday!
So yeah, just one pizzelle.
Re spices and herbs, how do you organize yours? By alphabet?
Yeah, the dinner was terrific and we had just a little of it at the restaurant and more late last evening. Like you, our appetites are not very big anymore, but we still love food!
I have a theory about why the salads are so great at the restaurants around here and I may post about it.
I think the tuna might have been sushi grade, so OK to have raw. But I still didn't want any.
Anyway, I may challenge you to another duel when I need another pizzelle! 'Also 'cuz I just love this emoji!
There's no such word in my vocabulary. All my spices, flavorings, and seasonings are on a lower shelf. Oils, vinegars, Chinese sauces, etc. are on the shelf above them. That's about as organized as it gets.
I think that, at least sometimes, salads in a restaurant can be so good if they are chilled in their serving vessel (sans dressing, ofc) so everything is nice and cold. I could do that here at home, but I'm never that prepared or organized to make them ahead of time and put them in the fridge.
Touche'.
