No, you are quite right. There was no reason to feel hurt, I had been allocated leftovers from a meal special to them and I really enjoyed it.
I have no idea why I got that little stab - it doesn't make any sense.
But as I say, I got over it pretty quickly.

Ali we have little tapas dishes - I wonder if that is what Blue means?
We cook paella in a large high sided frying pan - less gets on the hob that way.

The pans I have look like this:

blue, that looks a lot like my frypan. except my frypan has one long handle rather than two small side ones.

Sundae, yeah, I thought that might be it, but just wondered if the paella actually was cooked in them or in one large pot then divided up later.

We had grilled ham & cheese, and tomato soup. YUM!!!

Last night we had roast chicken stuffed with lemon and sage with a gravy made from the juices. Roast potato and pumpkin, green peas and vege crepe in honour of shrove Tuesday. It was a good meal.

Tonight I think it's going to be some kind of pasta.

I wish I'd been there!

Me too, that sounded delicious! Adding roast chicken to the list under paella.

Tonight though, it will be burgers with Vermont Sharp Cheddar and Amish bacon, on either Jewish onion rolls or sesame wheat rolls from Le Bus. These specific kinds of ingredients will make them fancy 'gourmet' burgers.

Pizza nite here after a few rounds of disc golf and a workout in the basement gym.
Should have all my offspring home as well. That'll be an added treat.

Tomato soup tonight.
Just to be on the safe side. Although like Lucozade it is an odd childhood comfort in that it stains the toilet bowl if chucked up..

Back to normal tomorrow.

I'm in satiation Satori right about now (FSB)

I made a Coptic family re-union with the munchies-sized batch of Falafels tonight and I nibbled like a man possessed. Then I went down to the basement and worked on a bow I am making, but first I decided against better judgement to swing by the local Cumby's and grab a couple of tall boys. The three of us headed to the basement and I chipped away at the stave. Then I felt that a nice pipe might be just the thing that would would put a nice cap on the whole sensual program. It was a small batch of cheap tobacco that was a very close match to my preferred blend (Nat Sherman's 545 Broadway Nougat, if you were wondering what to get me for a present) and now I am riding a supremely mellow buzz, getting ready to wind down for the night.

Check out these Falafels:
http://www.dedemed.com/mediterranean/falafel-recipe

PS I cooked them in my proprietary blend of Extra Virgin Olive Oil, Lard, Bacon Grease.

I always thought the term 'extra virgin' was pretty funny. I mean, how virgin can you get? You're either virgin or you're not right? You can't get any more virgin than virgin can you?

I'm sure you know the facts, so I won't bother cutting and pasting.
Because although I too know the facts, it also makes me smile that in the original use of the word virgin, extra virgin cannot happen. Like recovering from a fatal illness, or being almost unique.

Anyway, I believe the extra virgin claim on olive oil to be pretty much a con these days.
Perhaps buying in a small village where the oil has been sampled after pressing - yes, it's special.
Whole shelves of supermarkets selling extra virgin? Ah - no.

Tonight I decided to go against all previous plans and have char sui bao.
Go figure.

I learned the distinction early in my food photography career from the woman who was food stylist,

"Virgin olive oil comes from ugly olives and extra virgin olive oil comes from fat and ugly olives."

Char siu bao as above.
Steamed by my own fair hands (obviously this photo is at the end of steaming - there was a lid on prior to this

Photo in celebration of Cellarity Day, which has nothing to do with Oriental cuisine, but much to do with what we do on the Cellar.
Which in my case is take photos of food :yum:

I made an awesome beef stew because I'd thawed some beef cubes. And so I ate some leftover spaghetti and meatballs while it was simmering.