Few dinners this week.
The night of @Phoenikia’s chinese feast, before what ended up being a surprisingly mediocre dumplings and noodles meal, some homemade gravlax.
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A new dish I invented that I’m calling “Chow Fun Hash” (will also appear sometime as “Pad See Ew Hash”) 
. My inability to throw away perfectly good food meant I froze fresh ho fun (which you’re apparently not supposed to do anything with other than use absolutely fresh), and when I thawed and cooked them, of course they broke up more than usual. Still, tasted right! Paired with chat siu pork.
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Roast chicken (breast), scalloped potatoes, bread salad, and leftover broccoli rabe that was very, very garlicky. (I may have gone a bit extra on the herbes de Provence I decided to add to the potatoes, but it tasted like our family white gravy which was the point, so that worked out fine.)
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Leftover chicken breast with ginger scallion noodles (using up the ginger scallion condiment that came with the various roast meats I picked up in Chinatown before thanksgiving, supplemented with fresh ginger and scallions).
