Hi HOs! Still cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly interesting adults in Pennsyltucky.
Another week flew by with shit news and not-so-shit news: one of them being that we’re getting closer to our departure for Berlin 
, another that my bid for a translation job was accepted today by UW press — a book on Putin’s war rhetoric (fun fun funnnnnn, no doubt! 
) due by December 1. It’s unfortunately much shorter than I anticipated & about half as long as the manuscript they’d originally (mistakenly) sent me for the sample translation, but at this point literally any $$$ coming into the household is more than welcome. So, URA!*
Our sudden carlessness will likely impact the menu planning for the next two weeks, as there are only a few stores nearby, but at least we have the Vespa to use for smaller grocery trips, and it may stop raining eventually 
As per usual, I stuck to some plans but not others in feeding our household.
Today I dunno why, but I’ve been on an “Asian” kick lately, as evidenced by the dinners I linked above, and today is no exception. My PIC was hoping to put together some sort of ME meal tonight with (frozen) lahmaçun from the Turkish market, TJ’s dolma plus X, but I wasn’t having it 
Mostly bc we have 1/2 of ground pork leftover from yesterday’s dinner, as well as napa & bok choy from Sunday’s hot pot. I’m thinking a stir-fry with those things, maybe with the addition of mushrooms I’d still have to purchase, but def with the last package of squiggly noodz from TJ’s. It will be spicy 
Tomorrow a popular student hangout is hosting a townie takeover night, and we plan on checking it out. It’s 4-7pm, so a bit early for dinner, but I doubt there will be much cooking at casa lingua afterwards.
Saturday Dinner TBD. Maybe finally that BISO chicken breast that’s been waiting in the freezer to be used for months now? It’ll have to be something rather uninvolved, as I plan on making caponata for the final potluck I’m organizing for my local cooking group on Sunday. Given how fabulously the eggplant came out of the AF for last night’s dinner, it’s tempting to make it again without the fry oil stench that usually comes with it. It’s also better when the flavors had a chance to mingle overnight. Now I just have to find that damn recipe somewhere…
Sunday Whatever our lovely and talented cooks bring to the potluck 
Monday I offered to host what is likely our final ladies night before I leave to celebrate yet another gal pal’s big day. Weather is going to suddenly be stupid warm, so a low-key 'cue on the patio (boygahs, dawgs, etc.) with a fire afterwards might be nice.
Tuesday TBD
Wednesday ditto.
Happy cooking everyone. Wishing you a wonderful week ahead. Keep your loved ones close & eat all the good tings! 
*Russian for YAY
