Homemade? How was it?
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That looks fantastic!
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Not exactly homemade, but it was Canadian-made. It is made by a smallish family-run restaurant in Ottawa and Winnipeg that had been around since 1967, but I had never noticed before .
I thought the korma was pretty good. My mom liked the Sharwood’s Madras jarred sauce more, which is of course comparing apples to oranges.
I also bought their vindaloo and tikka masala sauces and mango chutney.
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I made us a North African spiced chicken and chorizo stew. There were plenty of potatoes, carrots and chickpeas and it was all served over couscous. Really good and easy, though the red wine made my chicken look like beef or something.
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Is easy! Is good! I swapped almonds for hazelnuts, but otherwise prepared as directed.
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The Ottawa location of East India Co. is a short walk from my apartment! And one of my favourite take out places 
Their bottled sauces are available at the resto and also at a nearby grocer. Did you enjoy the sauce?
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Damn that looks good!
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Have you come across the big jar yet? I got my nephew one when he started loving spicy everything.
Gettin’ together with some of my gal pals for an early drink and nibble while visiting another gal pal who happens to be working the bar at tonight’s destination. It’s trivia night, so - even though none of us are big on those - we’ll likely participate (and kick ass, of course) 
I had a very late lunch of stupid sautéed kale with garlic, so the place’s fabulous street corn will likely suffice as my dinner. I’ll leave the banoffee pie to the skinnier chicks in our group 
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Not yet. But it sounds dangerous.
Our dinner plans got rescheduled so I quickly pivoted to purchased rotisserie chicken, mashed potatoes, steamed broccoli, and leftover roasted butternut and mac.
Then off to 1st Grade winter show. So cute.
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Ham steak/spicy glazed carrots/roasted mushrooms and broccolini. Some St Hubert gravy napéd over the 
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I originally was going to make something more involved, but work is kicking my butt right now. So, I found some leftover achiote marinade in the freezer and made achiote rubbed arctic char tacos, with fresh tomato and habanero salsa.
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A chef I follow on Instagram often shares recipes utilizing “garbage” fish. A few days ago he posted one using Striped Bass Collar. Mr Bean happened to be going out for Stripers the next day so I asked if they could save a collar. I should have known to be careful what I ask for - instead of the collar I got two whole heads with the collar attached.
Both the heads and the meat were seasoned with sour orange, Meyer lemon, mirin, soy and chili crisp and then grilled. Served with daikon radish salad with ginger dressing and sautéed napa cabbage with furikake.
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Lamb meatballs
Stuffed mushrooms, stuffed tomatoes, beans as sides.
And I baked 2 fruitcakes. I tried a bit of one.
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Tonight’s dinner was hot sesame noodles with scallions and pork. I had forgotten how saucy this dish is so next time I will make less of it.
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That’s one of my brother’s favourite Indian restaurants in Winnipeg!
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Good to know!!
Yes, although, I like the Spice Tailor Korma Kit a little better. It’s still a good sauce and makes a nice shortcut meal .
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