That’s a reasonable amount of chilies!
Made some pasta and then built a lasagna with a filling of mixed mushrooms and spinach. Now there is lasagna in the freezer for later.
Making Chef John’s Chicken Kiev tonight. It’s in the oven right now. Will update with pictures. I will say - it was much harder to do than it looks like in Chef John’s video, and I will admit that I used toothpicks to hold it together as a crutch, and I still think I lost a lot of the butter sauce during the frying stage.
And here is the result:
It definitely did not seal as well as Chef John promised. I think the chicken breasts were bigger than what he used, which did not do well for sealing the filling. It tasted great, but I would probably have done better to cut these in half before pounding and filling.
Oh, and I used different herbs. I’m not a fan of parsley, so I used oregano, basil, and chive from the garden instead. Much better combination with the garlic, IMO, than the parsley.
They are already roasted even! He’s peeled the skins and separated them into meal sizes. Most will stay in our freezer. He’ll drop 1/3 off with his mom. We managed to eat all ours last year.
Yeah, I scrolled down and thought “that looks like Blixa-- hey!” I was thinking that he’s aged well, then he said something about the price being in marks and wondered, “wait, how old is this?”
alfredissimo!, air date 1995-04-23.
And Biolek actually liked it. He didn’t use the old standby of “interesting”.
Funny that the ceramic knife was so expensive back then. Nowadays you can buy them at Aldi for, like, 5€…
Totally off-topic, but Alfred Biolek produced Monty Python’s Fliegender Zirkus, the two German episodes of Monty Python’s Flying Circus.
Does Hagar have an oak table?
SO UNSETTLING
That’s a crack up.
(sorry trying to make an egg joke)
Yolk’s on us, I guess.
My rating: 
Friday happy hour knoshes:
Coriander-cured yellowtail snapper caught on the reef about 3 miles off Key Largo. Kind of a salt and spice cure that is then further “cooked” in cucumber, lime and jalapeno. Topped with green onion, cilantro, chiles and avocado like a ceviche. Serving wth Tequila Mockingbird cocktails while we Skype with my brother in Philly.
I love Friday happy hour!
That looks and sounds yummy! Yellowtail snapper is delicious.
