I’ve made a note of that - thanks, naf.
It’ll have to be supermarket purchases - the places I visit in France do not generally have good specialist food shops.
That looks fantastic.
Thanks! it was beyond simple. i actually cut up a pork shoulder into chunks (but you can do it whole, though it will probably take longer to get to pullable stage). Rubbed with ground fennel, brown sugar, chili powder, granulated garlic and onion, olive oil, and then a few squirts of sriracha for a little heat and sweetness.
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that looks fantastic…
that’s gorgeous.
aw, thanks Frizz, been thinking about you too!
and that’s just the kind of nudge i need to work on the Portugal blog post. eh, so what if it’s a month late, right??
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I had a tinned cassoulet in Singapore that was gifted to me - most probably from Carrefour as they used to have a branch there when we lived there. From memory I ate a few mouthfuls and then binned it.
My local supermarket carries these legs in tins of two or four and puts them on special after New Year, they’re surprisingly large portions given the size of the tin - I couldn’t finish mine last night, plus I now have a healthy looking jar of duck fat in the fridge.
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When you look at the photos again sometime after the trip all memories come flooding back. You are in awe all over again, overwhelmed with emtions not only from the foods and drinks, how you remember they tasted, the moments or the conversations even, but also a sense of being fortunate to be able to enjoy the life you dream of and in your own way.
Happens to me every time. I still need to sort out photos from trips to Spain (Alicante, Denia), Germany (2 christmases), Sheffield (UK) and Japan! 
Have to give it ago. Used to see it, too, but never bought it as I can make it myself. The tin is huge indeed. Yours looked really nice.
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Vietnamese “Ga ca ri” (chicken curry) without the curry and it still looked yellow (cheap Spanish saffron powder). I used coconut water and bruised a few lemongrass, garlic and onion, fish sauce, half a chicken chopped into big chunks. Even better with more “nuoc cham” on the side for the chicken.
If you are not familiar with cooking with coconut water do look up some Vietnamese recipes. It is used quite a bit in the cuisine.
My Stilton “cheesecake*” is almost ready now.
(*) As in just a big wedge of aged Stilton.
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I love you.
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WFD: Thai Shrimp and Vegetable Stir-Fry. The shrimp we’re using are already cooked jumbo shrimp. The vegetables are thinly sliced red onions, thinly sliced red bell peppers, shredded Napa cabbage, shredded carrots. The sauce to be used is a mixture of Thai sweet chili sauce, Tamari, dark brown sugar, Red Boat fish sauce, tomato paste, lime juice, sambal oelek, garlic, tamarind paste. We’ll cook with peanut oil. There’s a garnish of sliced scallions, minced cilantro, chopped peanut.
The onions and peppers are stir-fried for a bit then the vegetables are added, and the shrimp. The sauce is poured over, everything is combined and heated thru till all is hot.
Easy peasy. Brown basmati along side.
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Haha…
Some people are confused when I say “cheesecake”. It does look like a slice of cake but mine is make of pure cheese 
I don’t have a sweet tooth, unless it’s Crema Catalana.
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Sweets do make me happy in a certain way and although I don’t eat a lot, but still sweet beginning and painful ending (dental problem).
Tonight WFD, something simple for the tired evening: roasted pork belly coated with Dijon mustard, I added beer the last 15 minutes. Accompanied with roasted butternut seasoned with anise grains, 4 spices, cinnamon and separately with potatoes. Not bad, the pork was pretty moist, and the butternut was quite tasty.
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Very nice, and pork belly looks moist. As you have probably noticed, I’m a (Bauch)speck admirer!!!
There’s not been a lot of cooking going on @casa lingua these last few days - my man was on a brief trip to Finland as honorary guest for some diss defense ritual… he’d asked me back in the fall if I wanted to come along. To Finland. In February. Uh, thanks, but no thanks – it’s dark and cold enough where we live 
So I pretty much worked the entire weekend and subsisted on wings late at night.
Yesterday, I picked up my darling from a thankfully not too delayed flight out of DC, and we went straight to the CBDTR to meet my bassist and his partner, whom I had texted to order us a martinez/martini, respectively. Drinks were at the ready, but the kitchen was closed by the time we got there, unfortunately, so we shared their massive “sashimi for one” plate: 18 pieces of fish. Nom.
After another martinez/martini we invited our friends over for scotch. Lots of scotch 
Tonight is Sichuan jour fixe with 13 chile heads so far. Should be tasty as usual.
Tomorrow will see a return to the kitchen with TCC and Indian cauli.
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So thighs/ legs roasted with spicy Italian sausage, white onions, carrots and a splash of white wine…
Roasted sweet potato, red beans and white rice…
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I cooked up a batch of white beans over the arctic weekend and used some in this basically four ingredient recipe for braised escarole with white beans- only i used chard instead because it looked better at the market. Topped with some yummy california olive oil and generous nutritional yeast.
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Veal chop simply cooked in CI pan . Canned Cannellini beans , dolled up with fresh bay leaf and a fleck of garlic . Heart of Romaine with some diced French breakfast radish , oil and vinegar dressing .
We’re off to our usual yakatori spot tonight. There will be chicken hearts galore and a mountain of broccoli. It’s chilly tonight so I may even stray from my usual order and try a soup.
Mostly, after a tiring day I’m happy to not have to cook or clean tonight.
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