I might have asked before on this board but I am not sure but where did you get the holy basil ?
Potato and red/yellow pepper curry with ground cumin, coriander, cardamom, curry powder, garlic, almonds, vegetable broth and a little bit of heavy cream at the end - served over rice
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The Salisbury steak to me is . ??? . I want to like it . . But I … It
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I got a pack of frozen leaves from a local Asian grocery - Hiep-Thanh Market in San Francisco. I’ve also seen these frozen packs at another SF Asian grocery, New May Wah in the Richmond. You defrost by immersing it in water, and I used 3 cubes for this serving.
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Me too. Just being transparent! 
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Yeah - I pay to read the NYT and extra for their food section. I respect and trust their reporting. I especially love reading comments from their readers. I also love the Guardian and the comments too. Brits have their own special wit. My sister in law is married to one. Takes some getting used too…
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I love the comments. Often it is the best part of an article!
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Very clever! My meatballs never come out evenly round and browned - a consternation.
As soon as I saw your photo, I regretted giving away my abelskiver pan several years ago. It would have been a grand solution.
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Maybe? Either way, if it tastes bad to you that isn’t good. Blargh.
I have bought that TJ’s roasted corn to add oomph to dishes in the winter. I will try it again this fall and winter to see if something’s changed.
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Eggplant roasted in tomato sauce and olive oil is one of my favorite combos with a chunky pasta shape. For protein, I added small cubes of fresh mozzarella that are hiding under that basil.
I’ll be roasting and grilling as much eggplant as I can get while the season lasts.
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Glad you tried it, and glad you liked it! Even more glad to see the mashed potatoes and peas on the plate in their rightful place. 
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@retrospek, I am so sorry for the loss of your friend. How greatly you have honored him by reminding us all of the above.
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Very sorry about your friend.
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Adding my condolences as well, on the loss of your friend. May he RIP.
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So sorry for your loss. And excellent, timely reminder, thank you.
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Sounds great - love the bathtub picture!
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Acquired another big batch of chanterelles yesterday. Froze most, but some went into dinner. Pan-fried in (vegan) butter, then added yellow squash, and finally fresh basil and Cherokee purple and sungold tomatoes from the garden. Served over a risotto that was enriched with a truffle cashew cream.
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Would you mind sharing for how long you roasted it, please.
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Brilliant! We were able to plant some from starts this summer - but this would be a great winter option.
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