Two special meals today, call them brunch (I had my usual breakfast at 5 am, then this brunch around 9) and dinner (at 1).
Brunch. I was aiming for roasted chicken pieces (a distant bow to Thanksgiving turkey), but Safeway was already out of the roasted chickens by the time I ordered, so they gave me fried chicken tenders instead (to be served with a mayonnaise-based sauce: tartar sauce, blue cheese dressing, or the ever-present ranch dressing; I invented one of my own, with ingredients on hand).
Safeway’s tenders were neither greasy nor dry, actually quite satisfactory.
Dinner. Achieving a satisfactory posole was going to be out of the question (way too much complex advance planning), so I reverted to Singapore-style rice noodles (“angel-hair rice noodles tossed with BBQ pork, shrimp, onion in a light hint of curry sauce”, as Green Elephant Gourmet describes it), with “Chinese green” (baby bok choy) with black mushrooms (instead of the usual Sichuan dry-fried green beans, with an aromatic ground-pork sauce) — chopped into small bits, so easily eaten with a fork by disabled hands; served on brown rice.
Dessert. I am now contemplating a mid-afternoon dessert: cinnamon ice cream with blueberries. A hell of a lot of blueberries. Safeway didn’t have any for quite a while, and then they scored a lot of blueberries from Chile. So I ordered the usual four containers, not noticing that these containers were 18 oz rather than 8. The mantra now is:
Everything is Better With Blueberries






