We finished up the corn chowder from Saturday night. I tossed in a few shrimp and topped it with the "optional" cheese suggested with the recipe. Between that and sitting for two days, it was much richer, both in taste and thickness. Himself preferred it that way, I thought it was good either way.
There was only one small bowl apiece, so I fancied up our salads tonight. It was from a recipe on MyRecipes, Quinoa, Smoked Trout and Beets salad
. I saw smoked trout at Market Basket a couple months ago, picked it up, and have been taking my time making this. It was our first experience with quinoa (it has no flavor...) and I'm a take-it-or-leave-it kind of gal with smoked fish. Plus, the dressing was made using horseradish. Surprise! We BOTH loved it!
It's one of those once or twice a year dishes, but at least I know it will fly at our house again.