Half DQ Beltbuster and onion rings. Ranch instead of ketchup. He had a Dude with all the fixings. Has anyone else noticed that crunchy Cheetos are a lot smaller now. This is not from the bottom of the bag.
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I absolutely love bhindi marsala. Hard to find a good one. My favourite green vegetable is rapini.
For dinner I made a version of Southwestern salad with what I had on hand. Whipped up a southwestern dressing and some tortillas on the side.
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Thanks, El, for moving this for me!
Sat. night at my sisterâs, she made Ukrainian borsht (more typically pork than beef) again. ATK recipe. So goodâŠ
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. BFâs tomato salad as a side. Homey fare on yet another rainy day in SF.
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Beautiful
Chicken fried steak, cream gravy. Green beans sauteed with bacon and onion. Tomato, cuke, sweet onion, oo&v dressing, basil.
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Yesterdayâs trip to Chinatown wasnât as successful as I had hoped. I picked up some king oyster mushrooms and bok choy to go with the salmon teriyaki I had for dinner last night however the Chinese grocer I go to was completely out of miso. I was hoping to have king oyster mushrooms with miso butter so I settled for sautĂ©ing them in plain ole butter. They were also out of the noodles and tea I was looking for. So for dinner I had salmon teriyaki, king oyster mushrooms and Shanghai bok choy in black bean sauce.
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Casarecce pasta, sautĂ©ed mushrooms, spinach, and speck sauced lightly with sour cream and pasta water. Another reason why I try to keep âemergencyâ spinach in the freezerâfor when the fresh greens that I thought were still good arenât.
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I run a local home cooking group on Facebook for which I organize a fairly regular potluck. Last nightâs might have just broken records in attendance and incredible array of foods â itâs one of those occasions where I wish I had more than one stomach to try ALL the things.
Thereâs never a specific theme, so folks can make what they love or feel comfortable with, and we always end up with such a wonderful variety. The greatest joy for me â besides stuffing my face silly with everyoneâs lovely contributions â is getting all these peeps to meet and hang out 
Letâs start with the appetizer table, shall we?
spinach balls with pepper jelly
chopped salad with multiple dressings and toppings
I wish I couldâve tried either / both of these salads, but the person who brought them showed up 1.5 hours after the feeding frenzy had begun, and I had absolutely ZERO real estate left in muh bellay. Bummer, man.
Moving along / the mains:
Another late arrival (our Scottish friend), another dish I didnât get to try. But I donât care much for gnocchi 
THIS was spectacular (unexpectedly so). Buttery mashed, really flavorful filling.
Very good jambalaya with a pronounced kick & corn bread.
Absolutely delicious spicy mac (with homegrown serranos), made by a memberâs daughter.
My MS roast. There were just a few spoons left to take home from a 6lbs roast
Delicious pork tenderloin with mushroom sauce.
Egg noodz that came with scrumptious chicken paprikash I forgot to take a pic of 
Smoked salmon. A little bland maybe.
One of the stars of last night. A Persian member made fesenjan (much better than my PICâs recent attempt), and INCREDIBLE tahdig. Wow.
Two apple pies I didnât try since Iâm not much of a dessert person. Came with ice cream, too 
The gay barâs bartender always brings cocktail fixins for the group (yesterday was delicious Aviations and some nasty ass concoction with absinth 
), whereas his mom is a stellar baker. I snagged two of these cookies to take home.
MOAR cookies. Shared one with my man.
I think that was everything. Whew. What a fun night. And now we donât eat for a week 
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WHAT a wonderful feast! I want to âŠ
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You wouldâve loved it. Such a friendly crowd, lotsa new faces, and so much damn food. Damn good food, at that!
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What a great spread! It all looked so good. Nice job on the organizing.
Canât be easy!
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Itâs actually pretty easy, but Iâm good at organizing social events
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Munchkinâs mention of soppressata on the February thread reminded me that we were way overdue ordering soupy from RI. So soupy and sharp provolone with Ritz crackers and shrimp cocktail to go with drinks and TV tonight. Thought about popping the top on a new Alouette, but that would have been a bit too much. Weâre full. So that was dinner.
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My kinda meal! Yum!
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Shin Black ramen pimped out.
Pork dumplings/mushrooms/scallions/ broccoli/ kimchi/ chili crisp. I used fortified chicken stock and lots of garlic and ginger. 
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The remodel crew took today off, so naturally I woke up at the crack of dawnâŠ.canât wait for the hammering & drilling to return tomorrow so I can sleep in 
It was a sunny day with 17ËC and almost felt like early summer, so we played our first pickleball match in weeks! Whooped his bootay 3:2 
After yesterdayâs food orgy weâre taking her easy tonight. We were going to use up bits n bobs â the minuscule amount of MS roast the hordes didnât eviscerate last night, a bit of spicy jambalaya we took home, and Iâd planned on using leftover Thai green curry sauce to heat up Aldiâs frozen mussels. Then I remembered I made that curry today a week ago. Nope.
Instead we settled on takeout sushi â I can groove to that, as I should probably live on clear broth until our taping next week 
(especially when the camera adds another 10lbs). Itâd sure be nice to have a few more wardrobe choices than I currently do, but we all know thatâs unlikely to happen, and Iâve known about the date since January, so I really only have myself to blame 
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Beans and greens (black eyed peas and collards), with the last of the mushrooms from the weekend and some store bought cheese tortellini. Very satisfying on this gray evening. We finished the tortellini, but there is still some stew left for later this week.
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Faux cacio e pape (angel hair pasta with a decadent amount of butter, whole milk, shredded cheese, Penzeyâs Szechuan roasted pepper-salt, and nutritional yeast), and leftover restaurant burger for Spring Onion. Kale salad for me and B to start. Angel hair pasta with canned clams/canned salmon (an experiment with these canned products when Iâm too busy and need pantry itemsâŠthey were ok)/tons of garlic, lemon, crushed red pepper/white wine. Showered with Parmesan Reggiano Stravecchio to the point where you canât even see the food underneath. B wished it was a bit more saucy. I forgot to add the pasta waterâŠhe went in for a second helping after I added it back to the pan, which improved the cling-ability of the sauce. Plus, I added Spring Onionâs leftover cacio e pepe which definitely upped the unctuous factor.
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