This sounds pretty darn good

Burrata with Bacon, Escarole and Caramelized Shallots= yo! I think you probs cannot go wrong here even though I would not have thought to put these ingredients together. Hold up...Oliver is demanding "bubble water." Have you ever known such a youth to ask assertively for seltzer?

As expected...

the cape just does not work on me. I look rather like a bat with ill-fitting wings. Alas. Tonight is the Michael Pollan presentation, and other than the fact that it doesn't start until 8p (people, this is when I start winding down for the night), I am very excited to hear him speak.

It's another gorgeous day here. I'm not sure how much cooking I'll be doing as the leftovers situation is getting out of hand in the fridge, but it is Dining day in the NYT so at the least, I'll probably have some ideas for soon-to-be-made meals.

Atonement for last night's failed squash side

Ooh, people, this was a 5 star dinner. The avocado dish was my favorite. You mash avocado with lemon and salt and then stir into it cooked onions/mustard seed/serrano chile/garlic/curry powder. Delish!!

The cabbage/bean recipe was good too though not as stand-out. Still such a nice way to get a lot of veggie-eating in, and a super side for a very powerful rest-of-your-meal.

I also made those delicious chicken paillards: pounded thin, coated with Dijon mustard, and s & p seasoned panko, then pan-fried in a little olive oil. I put a slice of pancetta on Tom's paillard before coating/cooking, and he loooved it. The chicken pics aren't anything to write home about, but I'll post the recipe. YUM!