How did you like it? It looks good, sounds right up my alley.
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The whole meal looks good but that salad looks gorgeous!
I’ve never heard of Yourvarlakia but now I urgently want a bowl
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Caught the prequel to A Quiet Place in the afternoon with friends, which was fun enough for a couple hours in the a/c — especially at $6/pop plus free popcorn 
Met up with my gal pals in the town over at a distillery for Taco & Tequila Tuesday, mostly to appease the contingent that lives there.
My PIC offered to drive us over, and another friend’s hubster took us back. We got some good doodz 
I had the smoked bacon deviled eggs with a chili glaze
that turned out to be a honey drizzle (whyyy does hot honey have to be put on literally everything these days? and it wasn’t even hot 
), and a burrata plate with pesto toast and cherry tomatoes I shared with one of my ladies. Their tacos were out of the question, as I’d seen what’d been served to other tables: a floppy, raw tortilla with a sad amount of pork & covered in pineapple. Nope.
An orange blossom cocktail for starters was pretty,
but a bit too sweet for me, so I pivoted to a Pickled Governor (basically a dirty martini, but with pickle brine), and a martini with their own gin that reminded me I don’t like their gin very much 
We had some great conversations & it was just lovely to have some girl time.
Came home and made up 6 har gow with a spicy dipping sauce 
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I’d forgotten what a simple delight steamed iceberg can be when dipped in spicy stuff. I do like stir-frying it, too, for a quick lunch.
ITA about hot honey. It is a plague
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During this heat spell I’m observing a no-oven rule and sticking to one-pot meals—if I use the stove at all—to avoid heating up our kitchen. Also we have a random selection of foods in the house, with items that need using after a recent short vacation. Last night’s solution: Riff on a Thai chicken curry from Hot Thai Kitchen.
The recipe/technique adapted so well to ingredients I had, including Thai chicken meatballs from the freezer and a head of cauliflower from our farm share. Garnished with the last leaves of Italian basil that were use-them-or-lose-them. Bread to soak up the delicious sauce, because I didn’t care to turn on a second stove burner to prepare rice.
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Didn’t we have a thread about most annoying ingredients? It belongs there.
ETA: found it: Which recent food trends make you roll your eyes?
ETAA: and I already mentioned it in DEC 23 in the OP 
Apparently, this is a new trend and bound to go on for a while
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There’s a pop-up that comes up that, even after asking it to translate to English, doesn’t and it won’t go away. Can you give ingredients and paraphrase the instructions?
Sure:
I used one small onion and one shallot and butter and grapeseed oil as the fat. Added 2 bay leaves, deglazed with a small amount of white vermouth and chicken broth, and added dried thyme and about 1 Tbsp. Worcestershire sauce.
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Peel the onions, halve them and cut them into thin slices. Wash the smoked pork and pat dry. Fry in 1 tablespoon of hot oil for 1-2 minutes on each side. Season with pepper. Remove and place in a lightly oiled casserole dish (approx. 30 cm long). [I made this a one-pan meal using an enameled cast iron casserole.]
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Sauté the onions in the frying fat until translucent. Stir in the cream, honey and mustard and bring to the boil. Season with pepper and a little salt. Pour the sauce over the meat. Braise uncovered in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: level 2) for 40-50 minutes.
Then you fry the cabbage strips and boil the potatoes until tender and make a kind of champ/bubble and squeak. I didn’t make this portion of the recipe.
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Thanks very much!
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Last night:
Maple 5 spice pork sausage from Sanagan’s,
sautéed green endive, arugula and swiss chard from the garden with lemon
Roasted Delicata squash with butter, maple syrup and pumpkin pie spice
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Vert tasty and quite cheesey (which is a good thing for me). A small salad with cucumber, heirloom tomatoes and avocado was a great addition)
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I believe that should be “got my hairs did today” 
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Mea maxima culpa. I’ve only resided in this country for less than 23 years. I shall pick up the nuances of your intriguing language eventually 
PS: Maybe just one of my hairs needed doing?
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Sounds good. For anyone interested but without the book, I found the recipe on reddit.
Also, Fat Daddio makes an 11" x 7" pan, if that’s your preference.
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I made butter chicken (thighs) served with brown basmati rice mixed with wilted spinach. Tasty and easy (heavily doctored jarred sauce.)
This is too similar to what I deleted
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Oh look at those tomatoes!
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Dinner was supposed to be a bit more elaborate than what I actually made
. I had planned to make a traditional diner style hot chicken sandwich smothered in gravy and served with mashed potatoes and sauteed green beans, I made the mashed earlier and by the time dinner rolled around I couldn’t be arsed to put it together.Hot rotisserie chicken on a fresh baguette, mashed potatoes and bbq gravy. Hit the spot.
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