Wow, what a feast. Have you posted your melinzanosalata recipe before? And are those bird chiles in there?
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Just wondering why you don’t like penne? Because I will happily eat pasta in any shape 
We are lucky to have so many talented cooks in our group. Hope they get their shit together while I’m gone 
I don’t really have a recipe (natch), and despite my love for spicy food, the red you see is chopped roasted red peppers. Greek food’s not really supposed to be spicy.
So no recipe, but here’s what I usually do when I’m not making it for an army:
Plop one jar of grilled eggplant (Sadaf brand) into a bowl
add about 2-3 cloves of crushed garlic
add a chopped slice of TJ’s roasted red pepper
glug of olive oil
splash of RWV and squeeze of lemon
s&p
chopped parsley
optional, but so good: chopped walnuts & crumbled Greek feta from TJ’s
Done in under 10 min: my kind of dish 
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I love pasta, but generally prefer long pasta shapes, like pappardelle, fettuccine, linguine, tagliatelle, etc.
The only short shapes I actually like are paccheri, cavatappi, orzo, occasionally orecchiette, sometimes rigatoni. Anything smaller than orzo can get lost 
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Thx. I have one more smallish eggplant to use up so I’ll roast it stovetop and make this soon.
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Aw, you fancy! I love the shortcut, and that eggplant is sssssssmmokayyyy.
Pizza I made this past weekend using store-bought dough from the freezer, CSA cherry tomatoes and hot peppers, finocchiona salami, and mozzarella. Good reminder to me that I should not insist on preparing my own dough if it means that I’m less likely to make pizza. Doh.
Also, rectangular pizza to fit my rectangular baking stone.
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Fair enough! Usually when people say they don’t like a certain food it’s usually the taste or texture they are referring to. I agree about the longer shaped pasta mostly because I like twirling pasta when I eat it but that’s just a personal preference. When I eat a shorter shaped pasta I tend to favour egg noodles and cavatappi but generally I will eat any shape
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For some reason I can abide rigatoni more than penne. I just find penne useless as a pasta 
Plop, add, slice, glug, splash, squeeze, chopped, crumbled.
All perfect preparation terms. 
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It is hot in Austin, incessantly hot. I want something spicy but do not want to work. I am off to HEB to get ingredients for stacked enchiladas. Corn tortillas, Oaxacan cheese, and a can of spicy Hatch green chili sauce. Stuffing will be steamed chunks of small purple potatoes, crookneck and zucchini, red bell pepper, and onion, tossed in cumin and powdered New Mexico chilis. There is Crema for drizzling if my wife finds it too spicy.
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Pork tenderloin kabobs with salad for dinner.
Also grilled up some Cubanelle peppers, steamed them, peeled and seeded them and added some cooked down tomatoes, red onions and garlic tons of EVOO and turned it into one of my favourite side dishes. Gonna let it marinate in the fridge before I dig in.
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Kerala fish and shrimp curry, adapted from Thali, by Maunika Gowardhan. I did a full write up on the October 2022 COTM thread for this cookbook. This came out great and I’m really looking forward to the leftovers!
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I had intended on having salmon with a kale salad but itvwas still a little on the cool side today so I wanted something warm. I still had the salmon fillet as planned but had steamed kale and waxed beans on the side. I was disappointed to see hiw fatty the salmon was 
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Disappointed? Fat is flavor!
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Agreed. The fat adds flavour and if there was no fat on the fish it would have been dried out. It just doesn’t look very appealing.
Isn’t that protein seeping out?
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You mean the white stuff? I think that’s albumin, a protein, not fat. It always leaches out of my poached salmon.
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Woke up this morning thinking of the STO baby bok choy we have in the fridge (bc I bought it 
), and how great it was going to be when my PIC makes it. That prompted the question of what to have with it, and I suddenly had a craving for TCC, a casa lingua favorite that we have perfected over time.
I love how the roasting thighs scent the house with the heady perfume of 5 spice powder, and how their gingery sweetness plays with the assertive salty, tart, spicy dipping sauce. I inhaled it all with gusto. We really should be making this once a month 
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@ernie_in_berkeley and @PedroPero yes I was referring to the white stuff. I thought it was fat.
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