Char siu fried rice. Leftover Tsukune meatballs. A warm salad comprised of sauteed spinach, mushrooms, bean sprouts and scallions, finished with a little sesame oil and soy sauce.
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I made flank steak fajitas for din din tonight as one of us will be our of town tomorrow for Cinco de Mayo.
Tomorrow I start a low fermentable carbohydrate regimen for a few weeks to see if the helps the gastro issues. It doesn’t look too exciting.
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Spent a day in the country, got home in time for the Derby (helluva finish), and then made sheep’s milk ricotta dumplings with asparagus and ramps.
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Oooh those gnudi look fab!
Thanks! They came together pretty easily, too!
I was about to kick the can forward to tomorrow on making the Turkish kebabs that are long overdue (as in, that I bought ingredients for many days ago) when I got a reminder that I’m going to a friend’s family’s for Greek Easter tomorrow. Procrastination thwarted 
Onto project mode. Green beans stewed in tomato sauce while I made kebab mixture for Izmir kofte and Adana kebabs. When the green beans were done, I made tomato sauce for the Izmir kofte (yes, yes, I could have done all the tomatoes together, duh).
Then I made the kofte and went looking for the potatoes that go into the sauce with them. No potato — apparently I used up the last one to accompany my steak the other night. So I ran to store just before it closed and picked up potatoes… and a bunch of other stuff because I came back with two full bags of groceries 
Anyway. With potatoes simmering in the sauce alongside the kofte, and long peppers charring, I tried my hand at brown butter scallop sashimi (to copycat the restaurant nigiri that might bankrupt me otherwise 
). Sea scallops, brown butter, and a sprinkle of furikake. Whoa lordy, the flavors were spot on. I’ll make the actual nigiri next time when I remember to make the sushi rice.
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This is such a good idea. My usual MO is minced red onion and jalapeno, soy sauce and yuzu (or whatever citrus).
It’s so good. The sweetness of the scallop with the nuttiness of the brown butter is magic
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Neighbor #2 is having some issues with her stomach; she was able to keep down the instant Miso soup I picked up at Target, yesterday. So, tonight I made a very bland lettuce soup (fingers crossed she can keep it down).
Surprisingly, it was actually quite tasty. I did cheat and added some hot sauce to my portion, though.
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Thanks for the virtual mezze! Aching to get to our favorite Turkish places in town some time next week 
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Did you mean to post that in your beer thread?
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Saturday pizza day . Its snowing outside. Brought the oven into the garage…
63 % hydration .
Second Saturday wirh the new oven . Long way to go. 78 degrees this weekend. Yay.
Pizza Margherita. Cheers.
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Snow?? Really?? WOW!!
Pizza looks delicious, way to go!
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Snow .Yep . The mountain controls the weather.
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yesterday was Mushroom Mapo Tufu. i guess i bit into my first Sichuan peppercorn ever because halfway through the dish suddenly my tongue followed by my whole mouth started tingling, then sizzling, then went numb. more flavorful than normal hot chilies, but it took some time for my mouth/tongue to recover so that i could taste the other flavors of the food.
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I will never forget my first Sichuan meal back in 2009. I have been in love with the flavors ever since. Highly addictive 
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