What's for Dinner, Thurs., Nov. 16, 2017
Shrimp with pasta. The pasta we are using is from the RG's company and is slated to be a private label pasta. We are testing it. We've tried one or two other dishes with it and really liked it.
I have to come up with something for a salad; I think it's going to be fennel-apple salad.
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I made the dough yesterday morning, and did a cold proof in the fridge for 36 hrs.
You name it, it's on it!
ps: Cher - one of the perks my brother falls into is that he has to test new items by purveyors/suppliers before he adds them to the deli line-up. Some are awesome, but too high priced. Some are terrible, and some hit that sweet spot of "good price, great taste". Those are the ones he usually goes with for the chain of stores. However, the ones that are "awesome, but too expensive/high overhead", those samples make it to his personal refrig.
And that's a good thing. 
a really nice sheet pan recipe from Melissa Clark. Only I need to use up some Vietnamese chili-garlic sauce, so I ground some cumin and coriander into that as a sub for the harissa. Still yum and even easier the second day. 
