Spring break is upon us, which we usually spend at a dear friend’s house on the Satellite Coast with other friends (who all met through my CH diaspora Facebook group) — but finances combined with life circumstances are keeping us in dreary PA for the first time in 7 years 
Many of our friends are headed to more interesting locales for the week as well — like NYC or Bonaire while we are stuck here, but we’ll make the best of it. We always do 
And so, here’s what’s cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly interesting adults in Happy Valley.
Today is another Sichuan jour fixe with/for my fellow chile heads. A couple of friends just sold their house here to permanently live in the city, and they requested we get together for some málà. Always happy to oblige, and it looks like we have a solid group of 11 for tonight.
Tomorrow my band has a gig at a popular watering hole to ring in townies week — the students are basically gone already to get wasted in warmer climes. Hopefully it won’t be too dead. I’ll try to get there a little earlier than 20 min before showtime 
so my PIC and I can share their luscious double stack cheeborger.
Saturday is going to be warm but rainy — might turn on the grill for the first time this year. Not sure what we’ll throw on it, but maybe we’ll cash in a bday gift coupon at the local fishmonger for something fancy.
Sunday it cools down again, which would be a great opportunity to make up those duck breasts we’ve had in the freezer, along with some traditional German braised red cabbage and probably crispy roasted potatoes.
Monday, then, might require a ssssspicy dinner yet TBD
Tuesday looks to be sunny. If my friend is working at the brewery that day & the food truck appeals we might swing by there for a sundowner & a bite.
Wednesday I’ve really been wanting to make pork adobo and garlic fried rice as per this thread. Could Wednesday be the day? We shall see.
Thursday we might splurge on takeout sushi, since we’re not even traveling anywhere 
Take care of yourselves, fellow HOs, and eat all the good tings 
