Thanks. This has been an ongoing thing for a few years. Good days and bad days. Some days I eat everything and other days I can’t or it won’t stay down. Just a way of life now.
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Pasta Salad - unlimited number of recipes available. This one lets you sauté onions, red pepper, carrots, peas and corn before briefly cooking them in vegetable broth so that they start to be softer but still have some bite. Mix with pasta and the sauce made from mayonnaise, sour cream, cornichons , mustard, white wine vinegar, paprika and just a pinch of curry powder.
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LOL I don’t remember participating, but there I am. Btw, thanks. I have Where the River Narrows right here from the local library. Will definitely have to try some of the recipes soon.
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That crust is gorgeous!
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Ugh! And your dinner sounds good. Hope you’re feeling better today!
Thank you. Picard’s recipe makes a very nice crust. If you handle it carefully it turns out almost like puff pastry, which is what the Big J thought it was last night.
I hope you use chop sticks or tongs for that!
I havent ever - maybe I should!
Braising Daikon in a Stew is a great way to gain an appreciation for the Vegetable. It becomes very mellow and almost sweet. It has a very soft but juicy(not sure how to describe it) Texture.
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I’m going to be spending a substantial amount of time in the kitchen today: a dear friend had just embarked on the trip of a lifetime – traveling all over India with her family – when her sister passed suddenly, and under awful circumstances. I can barely imagine the heartbreak at receiving such news during what should be a joyous adventure and making lasting memories…
She’s also now the sole caretaker of her mother, who is struggling with late-stage dementia (I know many of you have dealt with this, including myself).
And so, a bunch of us organized a meal train, and today it’s my turn. I’m making “my” Tuscan soup, but will be frying up the HAWTT Italian snossidges from TJ’s separately and won’t add them to the soup, as her littlest one isn’t keen on too much spice. Pickup is at 4:30pm, then it’s time to focus on casa lingua’s meal: roasting the birdie that’s been salt-bathing in the fridge since Monday, and the carrots & fingerlings. I haven’t decided which of the many methods mentioned and recommended here I’ll use, but you can be yo ass it’ll be the easiest, least fussy!
SE recommends blanching the carrots so they roast evenly (I want caramelization), and I may do the same for the fingerlings so I can just throw them in the oven along with the boyd.
No Food January has been going swell.
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Tonight’s was another version of kathi rolls / frankies but with homemade flatbreads for a change. I liked these much better than what we’ve been having of late with the takeout rumali rotis.
A different kabab inside too – Malai (cream) seekh kabab, gentler and different spicing than the usual seekh kabab (green chilli vs red).
Mom had the last of the soya chaap / mock chicken burrah kababs in hers. I chopped them small, and she shocked me by eating two rolls instead of one. (I think the lighter, whole wheat, homemade flatbread was probably the differentiator.)
Pickled onions with red chilli and cumin, green chutney, and chaat masala to finish, and I made the meat ones with an egg layer like the frankies / kathi rolls we order in (I like the egg layer a lot).
We started with a snack of a savory cabbage and onion cake that my (late) great aunt used to make when we visited – my sis called her daughter to check the recipe (which made my aunt very happy).
(We are in high stress and anticipation of mom’s first departure from the house tomorrow since we brought her home from the ICU last year; fingers crossed for a clean chit from the cardiologist to get her off the energy-sapping shit-meds – that helped save her life, of course, for which we will forever be thankful.)
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Kitteh approves!!
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Here’s hoping.
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No frills dinner last night. Cold sub with Applegate smoked turkey, Provolone, tomato, onion, hot cherry peppers, Dijon, mayo, and a splash of red wine vinegar. And lots of ground pepper. Some no salt added chips and Johnnie Red on the side.
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That is so kind of you! When my mom died in 2001 one of the neighbours came over with a big pot of soup the day my mom died. I don’t even remember now what type of soup she brought over but I remember thinking it was the best soup I’ve ever had 
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It’s the least and, really, only thing I can do for her right now. Cooking and preparing meals is my main love language, so I appreciate being able to help out in the best way I can
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It’s huge. Knowing she doesn’t have to plan meals for a small period of time to feed the family while going through so much grief is priceless to your friend.
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Spicy lamb with tzatziki and naan. Very comforting on a cold NE night. Wine and my evening meds.
(Wine might be my evening meds 
)
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Still in a deep freeze here, so a big bowl of carbs was in order.
Spicy penne/shrimp/roasted peppers/diced tomato/green olives/lots O’ garlic and dried chilis in garlic oil/ Parm Regg and a side of garlic bread.
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That looks damn good!
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