Sounds like a fun time! I like cooking with other people, as long as your kitchen methods are relatively aligned 
That salad reminds me of the one my favorite old school Italian restaurant in San Francisco used to serve.
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Nothing borrowed, nothing blue? 
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I don’t know why I stopped making couscous at some point, but I think quinoa is to blame
(Every time I see the pinchos morunos recipe reappear here, I think maybe I should start watching Milk Street again for ideas, because it came from the actual TV show in its very first season — Jose Andres making his mother’s Sopa de Ajo sucked me in .)
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We had friends over for dinner that was rescheduled from Saturday because Strep hit their household. We had snacks to start – Sichuan peanuts, shrimp chips, wasabi almonds, and sweet crispy mochi (?) crackers with barley malt syrup; sugar snap peas and baby peppers with (bottled) toasted sesame dip, then pork egg rolls with duck sauce… Champagne ($20, Sam’s Club, really decent.)
Main of Taiwanese lu ru fan (braised pork belly with HB eggs) over short-grain sticky rice, Cantonese blanched yu choi with ginger, garlic, and scallion flashed with hot oil and drizzled with diluted soy sauce, miso-sesame smacked cucumbers, purchased steamed pork-chive dumplings, and Hunan green beans stir-fried with chili, garlic, and fermented black bean sauce from Fuchsia Dunlop. Friends brought wine and oatmeal chocolate chip-cherry cookies. Yummmz. It was quiet at the table, which worried me at first, but turned out to be a sign of enjoyment. 
One of their kids was upset about there not being enough food on offer that he liked (despite parental planning ahead), at which point I offered leftover mac and cheese and cereal and left it to him to solve. 
Different strokes.
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Tonight’s dinner was Mini-Christmas. Leftover Christmas Ham (from freezer) cornbread stuffing, brown sugar & butter sweet potatoes, corn, cranberry sauce and gravy. Sunshine is full and happy!!
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BF made gochujang tofu again - but this time, just a bit too sweet - recipe calls for maple syrup AND sugar - and i forgot to tell him to cut out the sugar. Tasty, though, with pickled daikon on top. It was quite a large serving, so half is my bfast tomorrow. And for him, a meatball and potato soup.
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Plates look amazing! I love lu rou fan! All the greens look so beautiful and vibrant!
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What a feast!
(Kid foods and moods can both be tricky , whaddya gonna do more than you did.)
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I enjoy couscous - the convenience factor is a bonus.
Early on in the pandemic, Milk Street offered a series of classes for free. I got through the first episode or two, before getting side-tracked. I regret not finishing the series, as I learned some things and got a few good recipes from what little I watched. Sadly, that programming no longer is available.
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That sounds so appealing!
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Short visit home for my momma’s birthday.
Starting strong — mom’s pan-roasted chicken & potatoes, and kofta curry (aka Anglo-indian “ball” curry).
(Now I have to make a menu for the rest of the week before other people melt down from the stress of planning for “many” 
)
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It was lots of fun! Except for the part when my friend cooked the eggplant for one of our dishes. She draped a piece of aluminum foil over one of the burners on her stove to roast the eggplant and my first reaction was: “Gah! Fire hazard” Then she told me “Wait! It will give the eggplant a smokey taste, you’ll see” and she was right!
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Meaning she draped foil under the flame? My mom roasts eggplant directly on the gas.
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My friend has an electric stove so she put the foil on top of the burner then laid the eggplant on top of it. A few years ago I took cooking classes at a cooking school that had gas ovens. One of the chefs used to roast all his veggies directly on the gas as well.
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So do I. And peppers.
What a fun idea for a dinner party! Everything looks delicious.
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Me too!
Dosa Dinner in it’s entirety
Potato Masala
Green Coconut and Tomato-Peanut Chutney
Sambar
All together
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That looks spectacular. Much better than anything on the menu at our (two) local places.
