We went out to eat! Daddy had a French dip, Lola had well cooked salmon with sweet potato fries and slaw, Ben had chicken tenders with a cookie (ain't it fun to be young!), April had a club sandwich, I don't know what Mark got?, Susie and Tiff had fish tacos (I had them last Tuesday so I didn't want them again) barramundi, one had slaw on the other had red beans and rice, and I had chicken tenders. If it helps, yesterday I had, umm, actually I don't know what you call it, it was peach moonshine and passion fruit puree, with tajin on the rim. Kitty photobombed

Yikes. Nothing worse than waking up and realizing "here it comes", knowing the next 5-7 days will be miseable while it goes its course. And sometimes longer will secondary issues. Nice to be on the mend. Usually early Spring here can be miserable with cool temps in the 40-50ºF rainy and damp. Freezing snowy weather is dry and not so bad. I was planning to use a chowder base, SummerTonic, a fish corn chowder-ish. Did a 180 and made something up making a fish stock with one of the smaller heads and a collar. (butter, white wine, leek, celery, shallot) Fish stock is a quick 30-45min. Broth was epic with the miso-ginger-lemon-wakame-hijiki Tonic. Poached two of the larger collars in the broth 8-10 min and into our bowls under the noodles. (collars are full of tender meat) Shared at the table between us... Larger head and two collars food savered for the freezer. A pint of cubed fish, (tuna, salmon, halibut) and two collars. Future chowders. Seasoned glass noodle was an excellent choice.

Ooh ohh, I get to have leftovers from last night's dinner: Garlicky Chicken with Lemon-Anchovy Sauce (NYT). Omg, just divine. It's a Melissa Clark recipe with a 5-star rating and almost 11,000 votes. It's so quick and simple, how can it be so good with such depth of flavor? Mine looked just like the photo. Anchovies are really most amazing. I use fish sauce a lot in most of my savory dishes, but this was the first time I tossed 5 anchovy fillets into the pan with my chicken thighs. They're miraculous. And smashing the garlic resulted in sweet creamy garlic.

I seared three chicken breasts (I cut them in half) in the Dutch oven. Tossed in a large, diced, onion. Sprinkled with half a cup of taco seasoning. Added two cups of water. Lower heat and simmer until the liquid is reduced and chicken can be shredded. Add eight cups of enchilada sauce. Let all that simmer while you boil, drain and rinse your lasagna noodles and mix up the filling: 24 oz Ricotta, a tub of baby spinach, 4 cups of shredded colby/jack cheese (I don't like pre-shredded cheese and couldn't find blocks of "Mexican blend" to shred my own) . Ladle spoons of the enchilada sauce (without the meat - skim it off the top) to cover the bottom of the pan. Start layering your lasagna: noodles; meat sauce; filling; noodles; meat sauce; filling ... etc. This pan was four noodles wide and fit three layers of noodles. So eyeball three portions of the meat sauce and filling for each layer. Use the meat sauce for the layering and you should have quite a bit of the sauce left to pour over the top. Sprinkle with two more cups of shredded colby/jack, a can of sliced black olives and one bunch of chopped green onions. Bake at 350F for about an hour. Let rest while you make up a simple side salad of shredded iceberg lettuce, diced tomato and sliced avocado. A dollop of sour cream and a dollop of salsa on top.