King Arthur Flour isn’t near any airports. Plan on a few hours of driving.
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Have fun! Where do you fly into?
Landed at Logan Intl Airport in Boston. Driving 1 hour to AirBnB exactly half way. Then 1 more hour from there to KAF in the morning.
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Plans tonight were postponed to next week due to my friend’s escalating cold/sickness- i feel lucky to have dodged catching anything this winter!
Had some kimchi as an appetizer of sorts, then the rest of last night’s curry soup thing with the surprising plot twist (!!) of added scallions along with the stemmy cilantro. Got a little sweet for me from the carrots and sweet potato after sitting overnight, fixed easily with a squeeze of lime.
Definitely will be making more soon. Photo came out weird/bad but you get the idea
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Postponed tonight’s dinner plans with a friend to next week, when it will be 20-30 degrees warmer!
So I suddenly had time for some meal prep that’s been pending.
Pressure cooked 3 kinds of beans for the weekend. Finished making the one prep I had in mind, rest to be revisited.
Marinated chicken thighs in the spice mixture for this recipe that’s really a winner winner chicken dinner 
Then blanked on what to do with the other packet of chicken legs (really, why did I buy both in the same week). Finally decided to marinate some in Rick Bayless’s amazing green chile adobo which I had in the freezer, and cook the rest in a redux of last week’s curry noodle chicken soup (which I finally realized is essentially a lighter khao suey). Added a few handfuls of broccoli slaw for the veggie component. Oh, and chicken skin “crackers” - chefs reward for messing with raw chicken 
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The lamb/eggplant stew that I made Sunday, with Urfa biber and a bit of a Greek spice blend, and extra buttery turmeric rice. Heavy on the turmeric - I just can’t get enough of this stuff lately. I love how the eggplant in the stew mimicked fatty little chunks of meat.
Also, butter braised endive and spinach with a crushed garlic clove. TPSTOB, of course.
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Glad you’re finally feeling better! I bet that stock tastes amazing on its own too…
The color is beautiful. What is left of the cold has impaired my sense of smell - I can only make out the scent of tomato which was a minor component.
This recipe is much more intensive than I usually do for a soup. To complete it I need to pick up more ingredients then devote another day to the process…Shows how much I miss this borscht!
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Lamb shoulder slow roasted in harissa for me, “top sirloin” from Crowd Cow for the hubs, and roasted asparagus, that was first refused, but is now disappearing.
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omg that lamb!! 
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Smells amaz!ng! How do I move this to February? Just post again?
I can use the mod superpowers and do it!
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Yes please!
I started, but I messed it up.
Aspic is alive and well in Europe. I like mine with meat in it, even with some blood. Slice thinly and put it on bread is the normal way of eating it. In other shapes it’s more common as a side in the summer.
My partner does not eat extra salt. Just pepper on steaks. Good to see you posting on this thread again. And the cat photos made me throw my head back laughing!
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Not in this part of Europe. I remember it appearing on catered buffets when I was a child in 50s and 60s but nothing more recent. I did have a “tomato aspic” in 2016 as a starter at a restaurant in Vicksberg, MS - they prided themselves on offering “southern plantation” food which, I suppose made it very 19th century. And nothing of the meal was any good!
In the past, I’ve eaten “potje vleesh” in the Dutch speaking part of Belgium and “pot jevleesh” in the French part. Aspic binding together chunks of various meats, usually including rabbit. Always served with salad and chips.
Yes, chicken skins are the reward or fringe benefit
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“Gribiness”
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Last few weeks were just disaster for me,
First, cold, that eventually became bronchitis
then, this bitter cold and high wind caused cracks on my 100" by 100" skylight ( look at right lower quadrant)
Worried that it may end up having leak, tried to go to attic to find architectural specs ( from 1974), as I have to have it custom made ( supposedly only place I can get it from is Colorado) , cannot find contractor to order and install,
So, son has been cooking mostly but he leaves today for Amsterdam for a month.
Last night, decided to cook his favorite, chilean sea bass with just plain rice and red wine.
Pan seared , then added smashed ginger, garlic and the white part of scallion, garlic, miso, shoaling wine, miso pepper and before serving, tablespoon of sesame oil.
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Sorry you have had a tough time of it lately!
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