Marinating in Korean sauce.

Resident Gourmand. I like to call him that because he knows everything about food. He is employed in the gourmet food field and has also lived in Italy and France for 20 years, where he studied at some of the best European cooking institutes. He's even taken courses in mycology. In the 25 years we've been together, I have only been able to stump him once on a cooking question.

I like to cook, but I'm nowhere in his league; not even close.

It's Mom's 76th birthday and she's asked for the works: Shrimp pancit bihon, Chicken, pork, and lobster adobo, stir-fried water spinach, sticky rice, and Leche Flan.

You can’t post such delicious sounding food without including at least one recipe

I'd like to use my panini grill for convenience instead of the oven if possible...

I'm thinking to wash them thoroughly, brush with sesame oil, season all over and then grill on high. The mushrooms seem pretty sturdy, and I might just need to make sure two of them are of similar thickness.

I'm tracking my eating with the free version of My Fitness App and it's going really well! Trying to stay at 1600 cal/day.

crostini .

baked potatoes and steamed asparagus with lemon butter. There's antipasto salad and apple-oatmeal cake leftover from the church potluck too, so a big dinner for us.

Starting with a leftover baked potato, loaded with some leftover Chinese boneless pork ribs, cheddar cheese and a dollop of sour cream and salsa. This is a fusion dish

There are some lemon plums TJ bought. I'll try one and some other fruit later on.