I pretty much followed this recipe but I used my own tomato sauce and I uncovered after 30 minutes. I added most of the cheese on top after uncovering and the sauce had cooked down (it looks like a lot at first and runny, but it thickens up really nicely with all the rice):
I cooked even longer overall and it really is best when peppers are very tender.
We don’t tend to go out for breakfast or brunch, but felt like a change of pace. Went to a local institution popular with townies & alumni alike: The Waffle Shop. I had eggs Florentine that were perfectly poached, but under-seasoned to the point of almost being sweet (?!). The home fries they came with were tasty, but could’ve been hotter, but the thick slice bacon I ordered on the side & dipped in maple syrup was really good. Kunzler, according to the server, so I picked up a package at the store afterwards.
My PIC had a very good club sammich.
Ooh! Lecker! Although I’d need a nap after that…
It was up on to the Roof and the Tree after Lunch to hang the Star and Lights.
Kein Nicken! Es gibt Arbeit zu erledigen! 
Nach dem Essen sollst Du ruhn, oder 1000 Schritte tun. I can’t nap anyway, so I usually try to take a walk after lunch.
Yeah, I also find a walk or some kind of activity is best for me.
If I don’t Walk after Dim Sum I am a Zombie all day.
Easier to do the post-meal walk after lunch than dinner, tho - which tends to be my big(ger) meal of the day. After having busted my shoulder during a Verdauungsspaziergang um den Block during dusk I’m not inclined to risk another injury. Temps aren’t particularly appealing for post-dinner walks here, either. Brrrrrr 
Kitsune udon again. I’ve been making dashi and udon kaeshi following recipes from the recently released Rintaro: Japanese Food from an Izakaya in California by Sylvan Mishima Brackett and Jessica Battilana Aya Brackett. With frozen udon (Shirakiku brand this time). Is the dashi better than instant? Yeah. Pretty easy to make too.
The fish soup from Kajsas Fisk, Stockholm. Generously portioned with cod, salmon, shrimp, and mussels, in a spicy tomato broth, and topped with a dollop of garlic aioli. At 135kr (~13USD) this is likely the best deal in town.
CI came out with a curry bricks recipe and it made me crave Japanese curry. It’s pretty spot on and simpler than a lot of homemade approaches to Japanese curry. If anything, it’s almost too spot-on. When I make it from scratch I tend to go for a slightly looser consistency. This really has the consistency of the stuff from the box. I watered it down a bit. This makes mild curry, so anyone who likes the hotter versions should add some chili flakes or cayenne or their pepper paste of choice. And anyone who likes sweeter can add apple, ketchup, honey, air any of the other common additions.
As usual this type of curry has too much gravy for the amount of meat, but I was counting on that so leftover can become potato croquette curry or katsu curry.
Ate it with some pickled beets I made rather than the ginger that I can’t get here.
Our Friday lunch tradition, briefly interrupted by a silly holiday break, continues: 2 Cajun shrimp tacos, one beef barbacoa. All of them fantastic as ever 
Birrira, manchego, cojita, sliced radishes, lime on two double-stacked flour tortillas, and salsa on the side.
No eggplants or shrimp to be seen.
Patience, Grasshopper…
Brunch. Hot crab (Phillip’s–had to purge the freezer) sandwiches and a little baked grated sharp cheddar cheese ‘frico’.
We have a relatively new PR place in town run by young peeps that has become a hugely popular hangout for the local Latino contingent, and they cook up a few PR specialties on Saturdays.
We swung by and grabbed pollo al ajillo, chicharron, and yellow rice. The meats are delicious, the rice a tad bit underdone. I wish we’d ordered a tripleta to share before pickling balls, but the wait was long enough as it was. We’ll also have to get the mofongo next time around.
I’m going to miss it.
