Al pastor style pork tostadas with pineapple and avocado
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Iām more of a happy & chatty, then sleepy drunk vs. an angry or belligerent drunk, so apologies have very rarely been necessary, thankfully.
I wasnāt angry or belligerent either. I just did dumb stuff like wandering off or forgetting to pay for stuff.
I misunderstood.
But I, too, have often woken up in a cold sweat thinking I may have forgotten to pay my bill (I always had, of course). Just like I always brushed my teeth, undressed fully, and took my contacts out before going to bed. Iām a pretty functional drunk.
Nice!
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Old family favorite for dinner tonight, chicken with beetroot.
I had a long chat with my littlest cousin over the weekend, and inevitably we reminisced about our grandmotherās magic touch and our favorite dishes, of which this is one my cousinās kid (my littlest nephew) loves at all of 5.
So Iāve had it on my mind and all ingredients in stock, but then that lasagne had to be assembled 
. Finally got to it. Hit the spot.
Frozen chapatis + rice/quinoa/blend to accompany.
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That rack of lamb 
ā my kind of order 
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If you use a recipe, can you share it? Iāve tried a few versions (Lydia Bās comes to mind), but Im never confident that Iāve found a keeper.
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Is this a similar approach to your family recipe?
There is no way to know whether you mean it sarcastically or not, even with the Preface 
But I will trust it is meant with good intent.
Thanks we do have wealth of great and varied Produce here.
My version is a mish mash. First I make a chili oil by putting 6 T. of chili flakes in an 8 oz. jar, and topping off with olive oil. This I leave in a dark cupboard for 8 to 12 weeks (or longer) before using. The longer it sits, the stronger it gets. Side note: after straining out the chili flakes, I use those to make a batch of chili crisp, so nothing is wasted.
For the diavolo, Iāll dry brine (chilled and uncovered) a few chicken thighs in s&p for 12-24 hours. Then marinade the thighs in enough oil (again chilled) to coat for at least 12 hours. Stir it or turn it now and then.
To cook the thighs, Iāll use Epicuriousās method for perfect pan-roasted chicken thighs. No extra oil is needed for the pan here, and I do cut the cooking time by about 5 minutes (I think their time is off, in the wrong direction).
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Sounds like a keeper! Iāll just have to figure out how to bookmark it!
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No (also ā ketchup and chilli sauce and soy sauceā¦ nope not now, but definitely not in a pre-grandmother era recipe )
Itās very simple ā the normal base of aromatics, a bit of tomato, then sliced beets and goat or lamb or chicken, cook till everything is tender and melded. (You can add scant spices, but Iām pretty sure my grandmother didnāt.)
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Okay, thanks! 
I was surprised how many Indian beet and chicken recipes were online- kabobs, parties, curries, etc. Of course, India has a lot of home cooks.
Ruth Reichl had a pretty simple one in her book ā chilli oil was a bit different, bec it was made from fresh chillies (jalapeno & serrano) not dried, and hot paprika. Plus s&p and lemon slices. Iirc you have NYT - itās here (lmk if you donāt).
Itās actually not a very popular vegetable across the board. Some in the north, some in the south, otherwise scattered and infrequent.
Beet thoran or similar from the south is delicious. Thereās a similar prep with yogurt too. From the east, beet āchopsā are popular (patties of beet, carrot, potato).
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Thank you! Looks like I already saved it there. Iām going to add it to āeat your booksā and paprika too, so I can stick with one recipe a few times.
I have a sneaking suspicion I will end up looking on HO first.
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Nothing like a failed attempt at a pre-lunch pickleball matchā¦ ātwas kinda chilly, but mostly bc my back was being a whiny lil bitch 
Iāve also yet to hear back from the surgeon in Hāburg I saw 3 weeks ago (!) whether annnnnythingggg can be done to deal with my pain, and weāre now less than 2 weeks away from Berlin. The gabapentin seems to have dulled it a bit, but Iād rather find a more permanent solution than popping pills all day long. Meh.
As for WFD ā the aforementioned lamb chops from our local share that my PIC started marinating yesterday morning with his usual Armenian seasonings, and which will be tossed on the grill
Iāll contribute yoÄurtlu patlıcan salatası aka the Turkish version of baba ghanoush, and SALAD. Duh.
As fun as the last two nights have been, Iām looking forward to a quiet evening at home 
, and weāre hoping to finish the last three epis of Ripley tonight.
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Iāve never seen a beet in a Canadian Indian restaurant. This was all new to me today.
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I was waiting to see your response to the Recipe.
Suspicions confirmed
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