It’s a known thing that acid (including that from acidic ingredients like tomatoes) slows softening of beans/lentils, yes.
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Marinated and grilled lamb kebabs over applewood and rosemary. Homemade pita. Raita. Hummus. Greek-ish salad. Marinated olives and feta.
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Yep, tomatoes and other acidic ingredients need to be added toward the end with legumes (and I think also potatoes?) for that reason. I ended up adding a pinch of baking soda and pressure cooking until they were passable.
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BF made us a piccata-like dish with shredded chicken thighs in my chicken broth over polenta with a grilled tomato. Lots of capers, and i loved his addition of the oil-cured olives.
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Tonight I made tricolor quinoa bowls with seared lime-paprika chicken breast, crispy bread cheese (similar to halloumi), pan-roasted asparagus, cucumber, tomato, and baby spinach dressed with Romesco-esque sauce and toasted slivered almonds. It turned out really well and the kiddo even had seconds of the sauce for dunking his chicken and veg.
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I made an oven version of Santa Maria tri tip, roasting tri tip in the oven for 5 h at 225⁰F.
This recipe included more herbs and spices than most. We really liked it.
I made beans, inspired by this recipe.
Also, I roasted Japanese turnips and beets from the garden, boiled beet greens, and served fried parsnips with bacon, fried onions, sugar and vinegar.
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I got some brats on clearance. Didn’t really know what to do with them, so I made Brat Pasta Alfredo. Eeh, it was a hot meal. Spinach salad on the side was our vegetable (not pictured).
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You know what day it is. Chorizo and poblano tacos with onion, cilantro, lime crema. A mound of charred in cast iron cofftc, onion, serrano and piquillo peppers, cotija cheese. Mucho margaritas.
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Today I will be TMI’ing that I am prepping for a colonoscopy on Thursday, and it’s no fiber day (there’s a long list of forbidden foods, but that’s the gist of it).
Look at this beige-ass plate! Well, could be worse. I have a huge amount of leftover pierogi dough, and that’ll come in handy at some point.
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Brown rice with chicken, broccoli, red beets and spinach - Diced chicken breast, red onions, broccoli, red beets and fish sauce we’re sautéed in oil. In parallel, brown rice with garlic was cooked in chicken broth and added to with baby spinach to vegetable mixture. Finished with some cilantro.
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I’m surprised you can get tri-tip up there. It isn’t common in the States outside of California.
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Continuing my recent trend of white fish with brown butter, so far meuniere and piccata, tonight trout almondine:
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this looks amazing! please tell us about the Thai cheesesteak. I make cheesesteaks at home with shaved ribeye and am very interested to understand the flavor profile of this variant.
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More like a … beige ass-plate, no?
One more time with feeling… fried chicken, tater salad, Landbier, many liquors and liqueurs and a bottle of Riesling with our Canuck friends and my PIC’s buddy, his last night in town.
PS: A table of n00bs asked for knives. I don’t even use the fork that’s supplied, and all that is left on the plate is a tiny pile of bones. #notthewingbone #imaprofessional
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Ew! 
Washington State checking in: our local Costco will carry them often. I always check when I’m there, as their prime tri-tips are of very nice quality. Not always in stock, however.
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Do you use one or two fingers for the potato salad? 
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Nice catch, dude. I just put my face right in that plate and start hoovering 
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We can get it at various supermarkets in Massachusetts - Trader Joe’s for one (obviously) but I’ve seen it at Wegmans and Market Basket as well.
