Thanks, El, for moving this for me!
Sat. night at my sister’s, she made Ukrainian borsht (more typically pork than beef) again. ATK recipe. So good…
NYT recipe for lentils and pasta that I riffed on, adding tree oyster mushrooms, basil, and red wine to the onion, garlic, thyme, bay leaf, crushed tomatoes, and parm. I used caviar lentils and small elbow macaroni, and a splash of sherry vinegar while reheating. BF’s tomato salad as a side. Homey fare on yet another rainy day in SF.
